Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. 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. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Gourmet Chef in Minot, ND is looking for one sales associate to join our 13 person strong team. We are located on 122 Main St S. Our ideal candidate is a self-starter, punctual, and engaged.
Responsibilities
Qualifications
We are looking forward to reading your application.
Available shifts and compensation: We have available shifts all days of the week. Compensation is $12.00 - $13.50/hour.
Learn more about us at www.gchef.com.
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