Jr. Sous Chef

This role is accountable for the overall success of daily kitchen operations, demonstrating culinary expertise by actively performing tasks while leading staff and managing all food-related functions. The position aims to continually improve guest and employee satisfaction within the operating budget. It involves supervising all kitchen areas to ensure a consistent, high-quality product is produced and is responsible for guiding and developing staff, including direct reports. Ensuring sanitation and food standards are achieved is a key responsibility.

Candidate Profile

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Core...