SERG Restaurant Group

We are looking for professional Sous Chefs to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. Successful candidates will have demonstrated experience in high volume restaurant settings, strong knowledge of food safety and sanitation practices, good interpersonal communication skills, and passion to perform at a high level. High growth organization with opportunity for career advancement. Responsibilities: • Help in the preparation and design of all food menus • Produce high quality plates both design and taste wise • Ensure that the kitchen operates in a timely way that meets our quality standards • Fill in for the Executive Chef in planning and directing food preparation when necessary • Resourcefully solve any issues that arise and seize control of any problematic situation • Manage and train kitchen staff, establish working schedule and assess staff's performance • Order supplies to stock inventory appropriately • Comply with and enforce sanitation regulations and safety standards • Maintain a positive and professional approach with coworkers and customers


1-2 years of BOH management preferred
Flexible work schedule
Experience in ordering of food products and knowledge of menu item costing 
Ability work at least 50 hours per week
Physical demands associated lifting and carrying product 
Must be eligible to work in the U.S

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