Position Summary
Plan, prepare and present menu items during service of the cafeteria to the standards set by chef/manager. Prepare production lists for staff of items needed for execution of menus. Assist and lead in the day-to-day operations of the kitchen with staff.

SOUS CHEF I REQUIREMENTS:

Associate’s degree in Culinary Arts or equivalent work experience
Minimum of five years Lead / Line Cook Experience, with preference to supervisory experience
Responsible for meeting and maintaining state and local certification requirements (Food Handler certification)
Basic computer skills
Ability to read and speak Spanish

Please refer the Job description for details