Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Belle Noble Entertainment Group is the parent company of Village Anchor, Le Moo, and Grassa Gramma. BNEG was recently awarded a top-10 spot in Louisville's Fast 50 and are looking to expand this year. Each of our restaurants has experienced growth every year of operations. We proudly hold awards that run the gamut of our industry! And, we are always looking for a talented and dedicated professional to join our team.
Our Chefs enjoy creative freedom not often found in such established restaurants, yet we have laid the foundation for which a talented chef can rely on. Our chefs are also business-minded professionals who consider the health of the operations first and work as a supportive resource for the front-of-house.
Qualified candidates should have:
We offer: