Sous Chef/Manager

Coordinates activities of and directs training of food production staff and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service department. Insures sanitation standards and applicable food handling process are maintained.Qualifications:Position requires a Bachelor's degree plus 2 years' supervisory experience or Associate's degree plus 3-4 years supervisory experience or 6-8 years supervisory experience.Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff.Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style.Ability to work with mathematical concepts such as probability and statistics.Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.Requires management and leadership skills in addition to good planning and organization skills.Position requires the ability to work with confidential employee, client information.

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