- Manage kitchen staff, including providing necessary direction and training
- Schedule employees to ensure that the kitchen is adequately staffed at all necessary times
- Assist with the preparation and design of food and drink menus
- Make sure that all plates that leave the kitchen meet taste and design standards
- Ensure that the kitchen operates efficiently and professionally
- Maintain kitchen inventory and order supplies
- Confirm compliance with all sanitation and health and safety standards
Qualifications
- Associate degree or certificate in culinary arts
- 3+ years of experience as a sous chef
- Knowledge of food preparation and existing health and safety standards
- Ability to effectively manage, direct, and lead a large team
- Strong communication skills
- Collaborative attitude with an emphasis on excellent customer service
- Fill in for the executive chef when necessary
- HACCP certified
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