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Sous Chef
Requirements:
One year of management experience.
Four years culinary experience
Please respond with your RESUME.
Responsible for planning and directing food preparation. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.
Must have:
Ability to follow direction.
Ability to teach.
Attention to Detail.
Business Sense.
Cleanliness and sanitation.
Fast-Paced Decision Making.
Motivational.
Multitasking.
Compensation will be determined by experience.
