This position is responsible to assist the Executive Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.
Responsibilities:
Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team. Must be able to professionally communicate with all team members. Consistently practice safe and sanitary food handling techniques. Enforce workstation and equipment safety and cleanliness.
Qualifications:
Able to work flexible hours and days. Two year culinary arts degree preferred. Minimum of three years related experience. One year of Supervisory experience preferred. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships.
Numbers & Facts
Location
Sedona, Arizona
Job Type
Full-time
Skills
Communication Skillsunmatched
Cook Dishesunmatched
Equipment Maintenance/Repairunmatched
Equipment Safetyunmatched
Exceeded Sales Goalunmatched
Food Qualityunmatched
Food Safetyunmatched
Food Servicesunmatched
Metricsunmatched
People Managementunmatched
Performance Managementunmatched
Profit & Lossunmatched
Sanitationunmatched
Staff Motivationunmatched
Team Lead/Managerunmatched
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