Sous Chef: Menu Innovation & Kitchen Leadership

A culinary establishment in Atlantic City seeks a Sous Chef responsible for menu development and overseeing kitchen operations. You will create a positive environment emphasizing sanitation and service excellence, manage cleanliness and training, and maintain equipment. The role requires at least four years of culinary experience and two years of supervisory experience, along with Serv Safe certification. Benefits include health care, retirement plans, and annual cash compensation between $53,500 and $69,600.
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