Sous Chef

Inventory Management

Kitchen Management

Communication

Leadership

Advanced Knife Skills

Time Management

Communication Skills

Menu Development

Problem Solving

Food Preparation

Teamwork

Team Management

Management

Quality Control

Customer Service

Attention to Detail

Meat Butchery

Training and Development

Food Safety Knowledge

Menu Planning

Fish Butchery

Sous Chef Experience

Scheduling

Team Leadership

Leadership Skills

Organizational Skills

Training

Ability to Lift 30+ Pounds

Food Handling/Storage

Knife Skills

Cost Control

Equipment Maintenance

Staff Management

Ordering / Purchasing

Expediting

Flexibility

Cleaning / Sanitation

Meat Cookery

Culinary Skills

Positive Attitude

Availability for Nights, Weekends, and Holidays

Food Handler Certification

Safety Procedures Knowledge

Food Handling and Storage

Recipe Development

Team Player

Adaptability

Fish Cookery

Strong Communication Skills

Food Handling

Safety and Sanitation

Vegetable Cookery

Plating and Presentation

Portioning

Computer Skills

Food Safety Standards

Vendor Management

Excellent Communication Skills

Prepping Ingredients

Purchasing

Organization

Food Preparation and Handling

Mentoring

Decision Making

Sauce Making

Quality Food Preparation

Management of Kitchen Personnel

Multitasking

Conflict Resolution

Creativity

Collaboration

Can Lift Up to 50 Lbs

Employee Development

Food Safety

Managing Kitchen Personnel

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