Summary from listing
The Sous Chef assists in overseeing complex kitchen operations, supervising kitchen staff, preparing and cooking food, managing food production, inventory, supplies, cost control, safety, sanitation, HACCP procedures, and customer service. The role may provide recommendations for staff hiring, advancement, and development, and typically reports to the Restaurant Chef. It requires a high school diploma or GED, 3 to 5 years of kitchen operations and staff-supervision experience, Serve Safe Management certification, and culinary training or brand certification is preferred.
