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Sous Chef
The primary role of the Sous Chef is to oversee the a la carte operations and to ensure that all food is prepared correctly, in a timely fashion, and to the standards of our operation. This includes staffing, service happening at multiple venues simultaneously, following and developing recipes, teaching and training team members, paying close attention to budgets both food and labor, and leading by example. This role will oversee a culinary team of 8 to 10 people. The annual food revenue is 1.2 million.
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