Summary of Position:
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 and Culinary Director in all aspects of food cost and labor cost control. The Sous Chef should assume command and manage all aspects of the kitchen in the absence of the Executive Chef. He/she should have accurate knife skills, the ability to read, write and follow recipes, train employees, and maintain health department, food quality, and company standards.