Sous Chef

The Role
The Sous Chef reports to the Senior Sous Chef, Executive Chef, Chef de Cuisine and Corporate Chef. The Sous Chef must be able to assume the Senior Sous Chef’s responsibilities in his/her absence. The position’s main responsibility is for the hot kitchen line. While the Sous Chef may help out with menu planning and ordering, the primary responsibility is to help manage the staff and make sure that food is prepared, plated and served properly and efficiently.

• 50% Discount on food for up to 6 people to use in SUSHISAMBA® or Duck & Waffle restaurants
• Quarterly Bonus Program
• Paid Time Off
• Meals on Duty
• Health, Dental and Vision Insurance to Full Time Employees
• 'Refer-a-friend’ cash incentive scheme
• Employee Assistance Program which includes counseling and wellness resources
• Access to BenefitHub Discount Marketplace
• Job training and excellent internal growth opportunities
  
• Flexible Schedules

The Requirements
As a Sous Chef we would love you to have:

• Associate's degree in Culinary Arts or formal apprenticeship program or equivalent
• Valid Food Safety certification
• 3 years minimum kitchen supervisor and/or management experience preferred
• In-depth skills and knowledge of all kitchen operations
• Strong understanding of purchasing, receiving, inventory control and stock rotation
• Ability to educate and demonstrate fundamental and advanced cooking skills