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Job details
Sous Chef
- Country: United States
- Visa type: H-2B
- Job ID: (Open on offer list)
- Employer name: Confidential
- Employees needed: 3
- E-mail (employer): Confidential
- E-mail (agent): Confidential
- Phone: Confidential
- Agent phone: Confidential
- Working hours per week: 35
- Wage: 40.5 USD / Hour
- Start date: 04/27/2026
- End date: 10/15/2026
- Process date: 04/21/2026 15:46:32
- Submit date: Confidential
- Offer description:
Sous Chefs will be responsible for overseeing and ensuring the execution of essential functions of Line Cooks and Stewards, preparing and cooking menu items to established quality standards, ensuring timely coordination with other kitchen operations, ensuring accurate portions and proper temperatures, standardizing recipes and techniques for food preparation and presentation (under the direction of the Executive Chef and/or Chef de Cuisine), assisting in establishing menu selling prices, assisting Executive Chef and/or Chef de Cuisine in menu development and planning, creating daily menu additions, assisting Executive Chef and/or Chef de Cuisine in hiring, training, and supervising the work of kitchen staff, preparing of staff meals, maintaining proper inventory of ingredients, notifying Executive Chef of shortages, requisitioning items needed to produce menu items, receiving and storing products and supplies from purveyors, keeping storage areas organized, and ensuring kitchen and food storage area sanitation and cleanliness standards are met. Must be able to push, pull, lift up, and transport up to 50 lbs. on a regular and continuing basis. May supervise up to twelve (12) Line Cooks, Kitchen Assistants, Dishwashers, and Food Runners. Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 7:00AM-2:00PM, 9:00AM-4:00PM, or 3:30PM-10:30PM. Shift hours may vary. Please see job description for additional information.