Sous Chef

A Sous Chef reports directly to the Head Chef. The role is made up of many varying responsibilities including:
1- Directing the food preparation process and delegating tasks
2- Cooking and preparing high quality dishes
3- Assisting the Head Chef to create menu items, recipes and develop dishes
4- Supervising all kitchen stations

Qualifications for Sous Chef
1- Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
2- Ability to communicate clearly with managers, kitchen and dining room employees, and guests.