The Sous Chef is responsible for preparing culinary delights for our guests, ensuring a high level of performance, guest satisfaction, and profitability.
Maintains guest satisfaction through food appearance, high quality of food, and the overall dining experience. Responsible for the daily preparation of food and fresh bakery items. Delivers excellent service to our guests. Assists with managing the day-to-day operations of the kitchen, establishes goals for the culinary services department, and trains the kitchen staff regarding food preparation and handling.
- Commitment to quality service, food quality, and trend knowledge.
- ServSafe certified.
- Completed a two (2) year Culinary College program.
- Understanding of professional cooking and knife handling skills.
- Understanding and knowledge of safety, sanitation and food handling procedures.