Description
The Sous Chef oversees production, planning, preparation, and direction of cafeteria and catering events under the Chef Manager. The role develops menus and recipes, establishes food-preparation schedules, ensures food safety and sanitation, manages staff and customer concerns, supports business growth, and trains employees. Candidates need recent high-volume catering experience, bakery and production experience, knowledge of special diets, food-safety certification, strong communication and organizational skills, and the ability to operate equipment and use computers.
