Food Service - Sous Chef

Sous Chef responsible for supervising and participating in creating high-quality products for events and food service locations. Assist in menu pricing and preparation, train, coach, and develop staff, and resolve problems. Ensure compliance with food safety regulations, sanitary practices, and proper cooking/holding temperatures. Manage inventory and product quality, support payroll and controllable profit within guidelines, and oversee staff to deliver exceptional guest and client experiences. Perform specialty projects as assigned by the Executive Chef and maintain a clean, safe kitchen environment. Proficiency in knife handling, leadership, organizational skills, and ability to work flexible hours including nights, weekends, and holidays. Promote sustainability in culinary selections and uphold company policies.