5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

Reporting to the Chef De Cuisine, Executive Chef or Director of Operations, the sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.

Prepare Entrees, Side Dishes, and Other Menu Items

Supervising the preparation of various dishes is the ch...