The Sous Chef is second in command and supports the Executive Chef in running the kitchen. They help manage food preparation, supervise staff, and ensure dishes meet quality and safety standards.
Responsibilities:
- Assist with cooking and plating dishes.
- Supervise kitchen staff during shifts.
- Maintain cleanliness and food safety.
- Help with inventory and ordering supplies.
- Step in when the head chef is absent.
Work schedule
- 10 hour shift
Supplemental pay
- Bonus pay
Benefits
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
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