Are you a Sous Chef that is experienced in systems with a background in high-volume, corporate dining? Then we want to hear from you! The Sous Chef has oversight of the back of the house culinary operations and works hand in hand with the cooks on daily set up while ensuring that all standards are consistently achieved. The Sous Chef also has financial responsibility over controlling food and labor costs.
Must have a minimum 2+ years of progressive culinary experience with supervisory/managerial responsibilities of at least 20+ BOH employees
Strong interpersonal, verbal, written skills, and ability to communicate clearly with employees and guests
Prior experience in an upper-scale, high-volume restaurant; $3 million+