Sous Chef

Manage and direct all culinary staff to ensure standards and quality are being followed. Assist in purchasing food, paper, cleaning, bakery, and safety items within budgeted levels. Collaborate with the Executive Chef on menu development, production sheets, and new recipe standards. Conduct regular unit inspections for sanitation, cleanliness, temperatures, and checklist compliance. Verify recipe standards and consistency to ensure a quality product every time. Requires three or more years of culinary experience, high school or GED, and strong leadership skills. Join our family-owned group creating smiles since 1949 across 14 states.