Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements:Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table.
Responsibilities:
Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceWork with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and visionMonitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchenHandle volume and stress with poise and finesseOrganize and manage the expo process in the kitchenUphold the standard of high-quality food above all elseUnderstand that simple, rustic, authentic food takes as much – if not more – talent as dainty colors pooled in the middle of a big plateSkills:
Share the passion for food, wine and the guest experienceAbility to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as oursExcellent time manageability skillsActive listening and learning skillsAbility to teach techniques and strategies to those under youBasic computer skills for menu buildingWorking Conditions
Be able to withstand the pressure and strain of working in close quartersHours may vary if Chef must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentEducation/Experience:
1-3 years of high volume kitchen experienceCulinary degree preferredRequirements: