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Responsibilities for Sous Chef:

Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
Ensure efficient, cost-effective operation and profitability of food production
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

Qualifications for Sous Chef:

High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred
Minimum 1-5 years of cooking experience in a fine dining environment and experience in a culinary leadership role preferred
Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
Safe Food Handling Certification
Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions
Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

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Apply for Sous Chef at The Club at Longview