Sous Chef

Variable (United States of America)

Sous Chef

Assists the Executive Chef and/or the Production Manager with planning and supervision of the production staff of the Food and Nutrition Department. Plays a key role in implementation of food production system and food cost control, recipe development, and safe food handling.

FORMAL EDUCATION - Associates Degree in Culinary Arts; Serve Safe Certified

RELATED EXPERIENCE - Five years in a supervisory position in a food service department. Must be experienced in the use of food production systems, either manual or computerized, and have demonstrated ability in controlling food cost.