Brio-Sous Chef

The Sous Chef assists in managing the kitchen and kitchen personnel. Under the supervision of the Executive Sous Chef and Executive Chef directs, implements, and maintains a philosophy congruent with company culture, which serves as a guide to all staff members. The Sous Chef ensures the quality of food preparation of all menu items and the proper storage and handling of all food items in accordance with company standards state, federal, local, and health department standards. Summary As a Sous Chef, you will be a vital part of our culinary team, showcasing your expertise in inventory management, food preparation, and kitchen management. Your core skills in food service management and catering will be essential in ensuring the smooth operation of our kitchen. With premium skills in team management and leadership, you will oversee food production and maintain high standards in a fast-paced environment. Your relevant bartending skills will add versatility to your role, contributing to the overall success of our culinary operations. Inventory management Food preparation Food service management Food management Cooking Kitchen management Food service Catering Restaurant management Inventory control Banquet experience Supervising experience Dietary department experience Food production Team management Leadership #J-18808-Ljbffr Bravo Brio Restaurants