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[ Current open Positions ]

 
 

Sous Chef

MUST HAVE:

+ 2 plus years supervisory or management experience 

+ Great culinary skills with an equal greatness in leadership abilities 

+ Experience with Butchering, Prep, Ordering, all aspects of the line

+ Communication Skills

+ Professional demeanor and work ethic 

+ Strong sense of urgency and attention to detail

+ Worked in High Volume kitchens (understands the hours and commitments that come along with leading a busy kitchen staff)

+Excellent Developmental, Training and Coaching Skills (knows that your staff can make or break a kitchen and a restaurant )

Expected to work at least 50-60 hrs a week.

MOST IMPORTANT: *PASSION*