We need a Sous Chef to help keep our Club Rangoon kitchen running smoothly! Advanced knife skills, an understanding of food costing and some supervisory experience is imperative. You’ll collaborate with our Executive Chef to grow our kitchen team (and your career)!
Responsibilities
- Manage production for all stations
- Produce consistent, quality dishes
- Assist line cooks when needed
- Support Executive Chef and kitchen team in controlling food, labor and operational costs
- Participate in menu planning activities including recipe development and testing
Requirements
- 2+ years of experience in a professional kitchen
- Accurate knife skills
- Interest in professional development
- Must be PR / LTVP Holder
Job Type: Full-time
Pay: $3,800.00 - $4,000.00 per month
Benefits:
- Employee discount
- Food provided
- Be part of a growing, young and dynamic team!
Work Location: In person
