Sous Chef
Responsibilities include:
- Plan and manage food preparation
- Assist the Head Chef
- Menu planning
- Train new staff
- Record inventory
- Assist in managing kitchen operations
- Ensure food quality
- Maintain cleanliness and safety standards
- Minimum 2 years experience in a similar role
- Strong knowledge of cooking methods and kitchen equipment
- Well versed in best practices in the kitchen
- Safe Food Handling Certified
- TABC Certified
