The primary responsibility of the Chef Sous is to oversee the daily activities of the line cooks. May cover stations as needed. Ensures recipe integrity, meal quality, and customer satisfaction. All duties are to be performed in accordance with departmental policies, practices, and procedures.
Duties include, but are not limited, to the following:
Previous experience as a restaurant ...
Assist LineCooks by bringing products and equipment to the line. Provide genuine hospitality to all Guests. Assist on the Line during the wave and other times...
May 9 - Henderson, NV
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