- Start dateMar 3, 2026
- End dateMar 2, 2027
- Applications 0
- Views186
Opportunity details
- PositionSous Chef
- Program categoryTrainee
- DepartmentCulinary Arts/Gastronomy
- Positions available1
Description
The Sous Chef works closely with the Chef de Cuisine and Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus throughout service. This position also has an active role in the management and development of Line Cooks, Prep Cooks and all hourly team members. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives.
General requirements
2+ years of experience in culinary leadership and fine dining
Certification in Hospitality-related field, or equivalent (preferred)
Demonstrated experience in collaborating and communicating across teams
Excellent food & beverage knowledge
English fluency and additional languages preferred, but not required
Compensation
Salary: ($70,000.00)
Benefits & perks
Commuter Benefits, Dental Insurance, Dining Discounts, Health Insurance, Paid Time Off, Potential Bonuses, 401k, Vision Insurance, Wellness Program
Additional information
No additional information provided.
