Sous Chef: Drive Menus, Cost Control & Catering

A leading hospitality company seeks a Sous Chef to oversee the Culinary Department's operations in the Bay Area. The ideal candidate will have a culinary background, experience with cost management, and a passion for menu development. Responsibilities include assisting in managing kitchen staff, producing catering events, and implementing culinary programs. Competitive salary of $85,000 - $90,000 with comprehensive benefits and a commitment to exceptional hospitality. #J-18808-Ljbffr