Summary from listing
The Sous Chef assists in overseeing complex kitchen operations, supervising kitchen staff, preparing and cooking food, managing food production, inventory, menu planning, cost control, safety, sanitation, and HACCP procedures. The role also supports hiring, performance management, associate development, customer service, and resolution of complex kitchen issues, typically reporting 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 is preferred.
