Sous Chef
Also referred to as: Sous Chef
Requirements and Responsibilities
Assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Requires an understanding of federal, state, and local food sanitation regulations. Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen. May serve as an expeditor when needed. May require a bachelor's degree in area of specialty. Typically reports to an Executive Chef. Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of functional area under supervision. Typically requires 3 years experience in the related area as an individual contributor.

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Level of Education:  Sous Chef Salaries with a Bachelor's Degree, Sous Chef Salaries with a Master's Degree or MBA, Sous Chef Salaries with a JD, MD, PhD or Equivalent
Categories:  Restaurant and Food Services, Hotel, Gaming, Leisure, and Travel
Industries:  Healthcare, Hospitality & Leisure,
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