Sous Chef - Foodhall

The Sous Chef role is a lead culinary position responsible for supervising all culinary operations at a location. This position involves training kitchen personnel, managing food, selecting recipes, establishing standards, and ensuring a safe and sanitary kitchen environment. The role is essential for ensuring consistent quality and maintaining kitchen hygiene.

Requirements

• Requires at least 2-3 years in a related position
• Requires at least 2-3 years of post-high school education, preferably a culinary degree
• Requires advanced knowledge of the principles and practices within the food profession
• Requires experiential knowledge of people and problem-solving
• Requires verbal, reading, and written communication skills