Chef Sous - Exempt

Responsibilities

• Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team.
• Must be able to professionally communicate with all team members.
• Consistently practice safe and sanitary food handling techniques.
• Enforce workstation and equipment safety and cleanliness.

Qualifications

• Able to work flexible hours and days.
• Two year culinary arts degree preferred.
• Minimum of three years related experience.
• One year of Supervisory experience preferred.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Previous experience maintaining professional and respectful work relationships.