Sous Chef

Minimum 4 years professional hospitality leadership experience in a similar environment
- Fully understand the purpose of and have the ability to produce all Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.
- Competent in fabricating all meat, fish and poultry.
- Understand the differences and uses of all herbs and types of seasonings.
- Intermediate to Advance Knowledge of Pastries and Garde Manger.
- Knowledge and the ability to produce various ethnicities of foods.
- Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.
- Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, and blanching.
- Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others.
- Management certified according to state health department criteria.
Benefits:
None

Minimum 4 years professional hospitality leadership experience in a similar environment
- Fully understand the purpose of and have the ability to produce all Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.
- Competent in fabricating all meat, fish and poultry.
- Understand the differences and uses of all herbs and types of seasonings.
- Intermediate to Advance Knowledge of Pastries and Garde Manger.
- Knowledge and the ability to produce various ethnicities of foods.
- Excellent product identification knowledge in produce, meats, fish, herbs, grains and equipment.
- Understand, and have the ability to train, on all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling, and blanching.
- Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others.
- Management certified according to state health department criteria.
Benefits:
None