The Sous Chef is responsible for food quality and presentation in restaurant and all catering. Responsible include developing and writing initial recipes.
Monitor costs to insure planned cost percentage is maintained
Insure that ASS health and safety standards are met
Ensures that proper presentations are of Neiman Marcus standards
Performs additional tasks as required
Building Effective Teams
Managing and Measuring Work
Culinary degree plus 2 years experience, previous supervisor experience and restaurant P&L knowledge preferred. Individual must be creative and progressive.
To perform this job successfully, an individual must be able to perform each job duty satisfactorily. The requirements listed above are representative of the knowledge, skills and/or ability required.
Neiman Marcus - 20 months ago
For over a century, The Neiman Marcus Group has stayed focused on serving the unique needs of the luxury market. Today, that commitment is...