Sous Chef / Lead Line Cook
Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
Give instructions to cooking personnel in fine points of cooking.
Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions.
Assume responsibility for kitchen in absence of Executive Chef
Assist with the planning of the menus and meals
Control inventory and manage food and labor costs
Pay: $20 per hour – Can increase based on experience
Schedule: Varies. Based on show schedule. Nights and weekends required. Seasonal.
We do not discriminate based upon race, religion, color, national origin, sex (including pregnancy, childbirth, reproductive health decisions, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, genetic information, political views or activity, or other applicable legally protected characteristics. We’re committed to hiring and supporting those with disabilities through an inclusive work environment and accommodations for visible and non-apparent disabilities. Reasonable accommodations can be made under the Americans with Disabilities Act.