To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. 2 years experience as Sous Chef or Lead Line Cook Fine dining experience preferred but not required Serv
Safe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to establish and maintain an effective working relationship with management, staff, and guests Employment Type: Full Time Years Experience: 1 - 3 years Salary: $60,000 - $65,000 Annual Bonus/Commission: No |
