Sous Chef-250 EX
On-site · Bethesda, Maryland, United States
Job Summary
Oversee kitchen operations and manage personnel to ensure high-quality menu item preparation and proper handling/storage of food. Assist with culinary operations, lead the team in hands-on food preparation, establish daily priorities, review banquet orders, manage inventory and food orders, coordinate with Sales and Catering, ensure adherence to recipes and yield guides, monitor staff performance, ensure guest satisfaction, and uphold health, safety, and sanitation standards in a high-volume kitchen environment.
Required Qualifications
- 2-year culinary degree with 2 years of leadership experience, or 4+ years of relevant culinary leadership experience
- ServSafe Manager certification
- Food Handler certification
- Must be at least 18 years old
- Strong knowledge of cooking techniques, food safety, and kitchen operations
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