Sous Chef

Must demonstrate a high level of culinary knowledge and experience in food production and menu development.Knowledge of applicable OSHA requirements, health department laws, and alcohol beverage control requirements.Must be able to stand/walk for up to eight (8) consecutive hours.Ability to work with food products containing common allergens.Has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees.Ability