Sous Chef or Sous ChefEffectively communicate and delegate work and ensure proper execution, including equipment trainingWorking knowledge of food costs, inventory control systems and purchasingFlexible schedule including being on notice to change locationsFront of the house presence when overseeing a station; carving in front of up to 1000 guestsKnowledge, Skills, and ExperienceStrong proven knowledge of all aspects of culinary arts and food serviceExemplary leadership qualities, including leading by example, but also work well as part of a team and promote a team environmentPositive and effective communication skillsSkillfully use hand tools, machines and kitchen equipmentStrong math skills calculate amounts of various products needed; measure ingredients with precisionHigh School Diploma or equivalentMinimum 3 months experience as line cook and 3 months as pantry/prep cook2 year culinary degree or 5 years cooking experience in restaurant / catering / banquet facilityCulinary trainingSanitation / safety training; ServSafe or comparable certificationFull Time PositionCOMPENSATIONIn accordance with state law, the rate or range provided is Rich Products Corporation, its subsidiaries and affiliates ("Rich's"),reasonable estimate of the base compensation for this role. create a consistent finished product and high quality presentationLearn menus and recipes; read a recipe, picture what the finished product will look like, and accept responsibility for accuracy of the resulting workAbility to read multiple contracts at once and effectively prep themPrepare prep listsEnsure food safety: food is stored properly and at appropriate holding temperatures; maintain work area, including countertops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and health and work safety regulationsIf functioning in a lead capacity,Take responsibility for assigned employees in the absence of the Exec.