SOUS CHEF

at  Harrys Hospitality Group

POSITION SUMMARY:

The Sous Chef works under the daily direction of the Chef de Cuisine and supports the successful operation of the kitchen thru supervising and developing kitchen staff, ensuring proper preparation and execution of menu items while meeting budget goals to drive the success of the business.

REQUIREMENTS:

Education
Degree from a post-secondary culinary arts training program or equivalent.
Experience
A minimum of 1-2 years in a food preparation supervisory position.
Certification
Must possess or have the ability to obtain and maintain current ServSafe Food Manager certification.
Physical
Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to eight hours in length. Must have the ability to lift pots, pans, etc., up to 75 pounds in weight. Must be able to read and write to facilitate the communication process.
Availability must include days, nights, weekends and holidays.
BENEFITS include medical, dental, vision, supplemental, basic life and AD&D, vacation, dining discounts, professional development and more.
Job Type: Full-time

Please refer the Job description for details