Sous Chef Jobs in Columbia, MD (1,060)
Restaurant Cook – Flexible Schedule
Assistant Sous Chef
Junior Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Outlet Sous Chef
Sous Chef
Sous Chef
Sous Chef
Junior Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
SOUS CHEF
Sous Chef
Sous Chef
Sous Chef
SOUS CHEF
Senior Sous Chef Dual Kitchen Lead in Fine Dining Remote
Remote Outback Chef: Lead Kitchen, Meals & Stay
Sous Chef - Culinary Leadership
Junior Sous Chef
Junior Sous Chef
Sous Chef
Lead Kitchen Ops & Expediting - Sous Chef
Job Description
Working as a Sous Chef in Columbia, MD
There are 1,060 Sous Chef opportunities available in Columbia, MD all with unique requirements.
A Sous Chef's duties vary upon the type of restaurant he or she is employed in. If they are employed in a fine dining restaurant or another upscale dining establishment, they may be the second to the Head Chef and assist with the management of wait staff, busboys, food cost controls and nutritional analysis. His duties may include meeting with the manager to discuss daily operations and staying within budget parameters while still maintaining quality. In a high-volume sports bar or grill, he or she may be responsible for managing inventory levels of food and beer kegs, as well as ordering supplies. They may also be responsible for creating or modifying the menu.
Sous Chef jobs near Columbia, MD
Sous Chefs in Columbia, MD Resume Data
Average Experience for Sous Chefs in Columbia, MD
- More than 10 years: 59%
- 6-10 years: 29%
- 3-5 years: 10%
- Less than 1 year: 1%
- 1-2 years: 1%
Educational Background for Sous Chefs in Columbia, MD
- Diploma: 46%
- Associates: 30%
- Bachelors: 22%
- Masters: 3%
- Doctorate: 0%
Top Skill for Sous Chefs in Columbia, MD
- Cooking skills: Basic food preparation: 24%
- Food safety: 23%
- Work style: Reliability: 15%
- Customer focus & orientation: 7%
- Supervisory skills: Motivating & assessing employees: 7%
- Restaurant manager: 6%
- Attention to detail: 5%
- Food service: Customer situations: 5%
- Management & leadership skills: Impact & influence: 4%
- Work style: Conscientiousness: 4%
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