Sous Chef/Manager

Coordinates activities of and directs training of food production staff and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service department. Insures sanitation standards and applicable food handling process are maintained.

Qualifications:

• Position requires a Bachelor's degree plus 2 years' supervisory experience or Associate's degree plus 3-4 years supervisory experience or 6-8 years supervisory experience.
• Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff.