Sous Chef

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

• Requires 2-3 years of experience in a related position
• Requires 2-3 years of post-high school education or equivalent experience
• Requires advanced knowledge of the principles and practices within the food profession
• Requires experiential knowledge of management of people and/or problems
• Requires oral, reading and written communication skills

Culinary degree preferred

• Medical
• Dental
• Vision
• Work/life resources
• Retirement savings plans like 401(k)
• Paid days off such as parental leave
• Disability coverage