Sous Chef
$71,000–$77,000 year
On-site · San Diego, California, United States
Job Summary
As Sous Chef you are part of our management team, focused on culinary excellence and team leadership. You’ll manage prep lists, Banquet preparation and execution, daily line checks, safety and sanitation compliance (EcoSure), ordering and invoicing, oversee recipe adherence and expo, conduct transitional walkthroughs, product storage, and coach and schedule BOH team members to deliver high-quality, made-from-scratch American diner-inspired dishes. Strong communication with BOH and FOH, a positive attitude, and a passion for high-quality food and technique are essential.
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