Website Severn Lodge
The Sous-Chef is the second in command and direct assistant of the Executive Chef Hubert Obermeier. This person will be responsible for substituting when the Chef is off-duty and will also fill in for or assist the Chef de Partie (line cook) when needed. This person is responsible for inventory, cleanliness of the kitchen, organization and constant training of kitchen staff. The “Sous-Chef” is responsible for taking commands from the Chef and following through with them.
Private on-site accommodation and meals are provided.
Culinary School Graduate or greater experience required.
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