Seasons For Hire
Sous Chef assists in the management of kitchen operations, which includes food production for all dining outlets. This position is responsible for managing a staff of 6-12 employees per shift in food production and cleaning and reports directly to the Chef. Our mission is to provide legendary service to our guests visiting from all over the world, and your work is instrumental to our success!
*Free housing available through December 21, 2022!*
Preferred two years supervisory/management experience in a restaurant and/or hospitality kitchen, in multi-unit F&B operations.
Ability and/or experience with controlling labor and food costs.
Knowledge of restaurant operations, inventories, volume food preparations & sanitation
General computer knowledge and ability to learn Foodtrak.
Leadership skills with the ability to prioritize, multi-task and be accountable for duties & projects.
Strong verbal and written communication skills.
Valid driver’s license.