Sous Chef

Responsibilities

• Champion guest satisfaction
• Assist Executive Chef in managing back-of-house staff
• Oversee inventory management and ordering

Qualifications:

• Minimum of 3 years of experience working as a Seafood Chef in a professional kitchen environment.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.
• Passion for sauces and knowledge of sustainable sourcing.
• Creativity and a keen eye for detail.
• Excellent communication and organizational abilities.