Sous Chef

📋 Description

• Manage cost controls and control expenditures
• Create pricing schedules for all meals
• Source high-quality ingredients with a focus on local, sustainable, and organic items
• Plan and create all menus with an emphasis on seasonal items and creative menu choices
• Purchase and manage inventory
• Enforce food quality

🎯 Requirements

• High school diploma or equivalency certificate
• 3+ years of sous chef or culinary management experience
• Degree in culinary arts
• High volume production and catering experience
• Proven ability to create innovative menus on a daily basis
• Ability to perform under pressure