kompensasie: Salary based on experience werktipe: voltyds
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The Sous Chef is the second in command in the kitchen and in charge of food production. The Sous Chef assumes all the duties of the Executive Chef in the chef's absence. Responsibilities include assisting the Executive Chef in training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. This position requires a degree from a post-secondary culinary arts training program and a minimum of at least two years in a food-preparation position.
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