Jr Sous Chef - Osage

Oversee preparation, cooking, and presentation of meals in a restaurant; direct cooks, enforce health/hygiene standards, assist menu development, and train staff to maintain quality and efficiency in kitchen operations. Responsibilities include monitoring food production, ensuring recipes are followed, managing kitchen supplies and equipment, facilitating departmental meetings, and coordinating with Front of House to communicate menu changes and operational challenges; requires strong knowledge of culinary arts, food safety, personnel management, and process optimization in a fast-paced resort kitchen environment.