Our Ideal Sous Chef thrives in a fast paced Multi-task Environment and has an ability to positively lead others.
Experience and Qualifications- Minimum of 3 years experience as a sous chef in a full service high volume restaurant.
Open availability, including nights, weekends and holidays.
High Volume banquet and private dining experience is necessary.
Experience with making passed hors-d'oeuvres is necessary.
High volume expediting experience is necessary.