The sous chef manages food production and sanitation standards in the overall operation of the kitchen. In particular, a majority of a sous chef’s time is spent supervising and directing the kitchen operations and workforce, making staffing decisions, ordering and managing inventory, and ensuring customer satisfaction and product quality.
Must work a mix of days, nights, weekends, and holidays.(no more than one weekend off per month)
Be at least 21 years of age.
Must be able to read and communicate in English clearly and effectively.Spanish is a plus, but not required.
Have knowledge of service and food and beverage, generally involving at least three years of BOH leadership positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Must possess manual ability to manipulate computer and handle/serve food.
Must be able to stand for long periods of time, sometimes up to 12 hours.
Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.
This position is currently accepting applications.