The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control.

The Sous Chef will be expected to order and inspects for quality all food and beverage items necessary for the production of the finished menu items. Have the ability to work effectively in a team environment and maintain food quality and restaurant standards. Candidates should also expect to oversee food production for all station, track food costs as requested, ensure that employees keep waste to a minimum, and recognize the importance of employee morale and help to maintain it. 

If you are interested in joining a company that values dedication, hard work and a commitment to genuine hospitality, please submit your updated resume.

The Dinex Group is an equal opportunity employer.