Catering Sous Chef

Sous Chef Responsibilities: Assume responsibility for all Culinary Production given by the Chef Attention to detail and consistency Assist in employee training programs Knowledgeable in a broad range of cuisines and techniques Work closely with the accounting team to follow budget according to business volumes Kitchen Management Planning and execution of production lists daily Full TimeCompetitive Compensation Catering Sous Chef Benefits Offered: Health Insurance Vision Dental 401K Paid Time OffRequirementsMust be 18 years of age Must have reliable transportation Ability to work a flexible schedule PHYSICAL DEMANDS These physical demands are representative of those that must be met to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. -Must be able to stand, walk, bend, reach, stretch, crouch, twist and turn during all hours of each shift -Must be able to use hands to handle and/or feel raw and cooked items and product -Must be able to climb, balance, stoop, kneel and crouch while also being able to lift and move up to at least 30 pounds, but occasionally up to 50 or more pounds