As a Sous Chef, you would be in a position that manages and oversees the food production and sanitation in the kitchen, requires knowledge of all back-of-the-house operations and conduct daily service based on preplanned recipes and pars. Sous Chef position requires floor supervision of back of the house staff in addition to creating an organized environment to meet guest service needs. This position reports directly to the Chef de cuisine and chef

About the Company:
Brasserie Du Parc