Sous Chef


: $48,520.00 - $81,710.00 /year *

Employment Type

: Full-Time


: Hospitality - Food Services

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The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control and kitchen management.

The Sous Chef should assume command and manage all aspects of the kitchen in the absence of the Executive Chef. He/she should have accurate knife skills, the ability to read and follow recipes and standards, train employees, and maintain health department, food quality, and company standards.

The ideal candidate will have at least 2 years of production experience, preferably in a production or high volume French environment.

More detail about picerie Boulud - Commissary part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit
Associated topics: chief chef, commercial kitchen, executive, executive chef, kitchen, pastry, service manager, sushi chef, tavern, team lead * The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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