Chef

Overview

Banquet Sous Chef to join the culinary team. The Sous Chef will support the Executive Chef in the day-to-day operation of the kitchen. The Sous Chef will assist in overseeing all kitchen operations including training, quality controls inspection, food safety assurance and supervising all kitchen personnel in order to ensure the highest standards of food quality.

Responsibilities Support the Executive Chef in daily kitchen operations. Oversee kitchen operations, including training, quality control, and food safety. Supervise all kitchen staff to ensure high standards of food quality. Assist in maintaining consistency and quality across all banquet events. Qualifications At least four years of experience in a high-volume kitchen. Ability to work irregular hours, weekends, and evenings. #J-18808-Ljbffr