Sous Chef

Marshall, MI

Post Date: 05/03/2018 Job ID: JN -052018-23800 Industry: Hotel & Restaurant
Full Service, high volume, award-winning restaurant is in need of a Sous Chef. This individual will report to the Head Chef and will work with the Sales Manager, Restaurant Manager, Controller and Facilities Manager. The restaurant does approximately $5Million/yr. Consists of a pub area, Fine Dining area, Banquet Facility and Conference Room.

Responsibilities:
-Assists the Chef in the overall management of the total kitchen and pub area
-Under the Chef' s direction, and in the absence of the Chef, assume management responsibilities of the kitchen team, maintaining high visibility and continuing the culture of building high team morale
-Assists the Chef in maintaining and exceeding profitability goals
-Supervises and provides training to the kitchen staff at all levels (methods, portioning, garnishing, service specifications and food preservation)
-Ensures maintenance of all health and sanitation standards
-Track hours of kitchen employees to ensure management of overtime

Sous Chef Requirements:
-Minimum of 4 Years as KM, Sous Chef or Chef
-Solid knowledge in food preparation methods and good creativity.
-Good understanding of food cost, inventory controls, and cost management.
-Serve Safe Certified a plus

Sous Chef Benefits
40, 000 to 50, 000 salary
Full insurance package including health, dental and life
PTO
401K

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