Sous Chef

First and foremost, candidate must have had 3 years of experience in a professional kitchen.
Travel and knowledge of other languages and cultures a benefit.

Sous chef oversees the culinary team and works directly with Executive Chef to hire, train, schedule and mentor the kitchen team.
Leadership skills are essential.
Creativity is key but irrelevant without the culinary skills to back it up.


Lastly, there is zero tolerance for disrespect of *any* employee in the restaurant, nor will harassment or bullying be permitted.
Give respect, get respect.


More detail about Brandywine Brasserie, please visit https://culinaryagents.com/entities/810022-brandywine-brasserie