The part-time Sous Chef supports the Executive Chef in the main, grill, and banquet kitchens, handling tasks such as ordering, scheduling, sanitation, and employee development.
The role offers an annual salary of $19.00-$22.00 with benefits including a 401(k) plan and matching.
Responsibilities include preparing quality dishes, managing costs, organizing service, training staff, menu development, and ensuring cleanliness and safety.
The ideal candidate has 2-3 years as a lead line cook, preferably with culinary training or school, and holds a Health & Sanitation Card.
They must communicate effectively, multitask in a fast-paced environment, and adhere to safety and service standards.
This position remains open until June 26th, 2026.