Vacancy expired!
Sous Chef responsibilities:
Work a minimum of 40 hours per week; Should expect to work at least 50
Oversee and work on the line
Must have open flexibility with scheduling and be willing to work in any department to fill in as needed
Maintenance of kitchen sanitation daily
Ordering of all food and sanitation products
Food/menu costing
Labor planning and scheduling of staff
Participating in interviews of staff and discilinary action
Attending weekly meetings
Pizza and pasta making experience required
Vacancy expired!