Sous Chef jobs in Decatur, IL

Sous Chef assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Being a Sous Chef requires an understanding of federal, state, and local food sanitation regulations. Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen. Additionally, Sous Chef may serve as an expeditor when needed. May require a bachelor's degree in area of specialty. Typically reports to an Executive Chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Thorough knowledge of functional area under supervision. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. (Copyright 2020 Salary.com)

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0 Sous Chef jobs found in Decatur, IL area

Decatur /dəˈkeɪtər/ is the largest city and the county seat of Macon County in the U.S. state of Illinois, with a population of 76,122 as of the 2010 Census. The city was founded in 1829 and is situated along the Sangamon River and Lake Decatur in Central Illinois. In 2017, the city's estimated population was 72,174. The city is home of private Millikin University and public Richland Community College. Decatur has vast industrial and agricultural processing production, including the North American headquarters of agricultural conglomerate Archer Daniels Midland, international agribusiness Tate...
Source: Wikipedia (as of 04/11/2019). Read more from Wikipedia
Income Estimation for Sous Chef jobs
$35,526 to $54,224
Decatur, Illinois area prices
were up 1.3% from a year ago

Sous Chef in Adairsville, GA
Promote the Accident Prevention Program to minimize liabilities and related expenses.
December 19, 2019
Manage the daily production, preparation and presentation of all food for the hotel's restaurant, room service, and banquet functions to ensure a quality, consistent product is produced which conforms to all Hotel/Resort Franchise standards.
January 23, 2020
Sous Chef in Airway Heights, WA
Demonstrated administrative skills including ability to issues coaching/discipline actions, create schedules and maintain efficient staffing levels.
November 05, 2019