Jr. Sous Chef

Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs weekly and communicate requirements to kitchen personnel. Personally prepare and cook foods of all types, supervise cooks and workers, and lead shifts while executing requests based on specifications. Maintain purchasing, receiving, and food storage standards while ensuring adherence to food handling, sanitation, and applicable laws. Assist the Executive Chef with kitchen operations, develop new culinary applications, and create decorative food displays. Handle guest problems and complaints, obtain feedback on service levels, and interact with guests to obtain feedback on product quality. Train employees in safety procedures, coach staff on developmental needs, and participate in performance appraisal processes. Utilize the Labor Management System to schedule staff and track time. Achieve performance and budget goals, analyze information to solve problems, and attend pertinent meetings.