The ideal candidate is a seasoned Sous Chef with a background in Mediterranean cuisine and fine dining. You will assist the Executive Chef by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.
Responsibilities
- Produce quality plates in both design and taste.
- Assist Executive Chef.
- Train junior personnel.
- Supervise kitchen staff.
- Oversee and assist the kitchen staff in all aspects of food production.
