SOUS CHEF - NOH'O' CAFE
$43,000–$58,000 year
On-site · Coarsegold, California, United States
Job Summary
Responsible for the supervision of all relative food production, financial performance and quality assurance of finished products. Responsible for the staffing, training, evaluation and coordination of related areas. Assist in planning and designing menus, check production levels, assign production tasks to lead line cook, review line for proper food levels, perform quality control tests, participate in staff training, maintain health and sanitation compliance, control labor cost, assist in food production for restaurants and banquets, maintain kitchen sanitation, follow recipes and food parportionment, assist in preparation and garnishing of foods.
Required Qualifications
- Three to Five years’ experience in a high-volume culinary operation in a restaurant or hotel
- Two years’ experience in supervisory position with a minimum of four direct reports
- Strong organizational and interpersonal skills
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