Sous Chef

Coordinate cooks and workers engaged in preparing, portioning, and garnishing foods to ensure methods, garnishing, and portion sizes match prescriptions. Provide instructions to cooking personnel on fine points of cooking and cook and carve meats or prepare sauces during rush periods and for banquets. Assume full responsibility for the kitchen in the Chef's absence by planning, organizing, and preparing all meals while prep food products using standardized techniques. Visibly recognize the condition of food and cooking temperatures. Maintain ServSafe certification. Requires ACF Certification, Culinary Arts degree, or equivalent; minimum two years supervisory experience with three years kitchen operations including lead cook and steward roles. Salary $65,000 annually.