O.H.S.O. Sous Chef

Lead kitchen operations and staff in the Executive Chef's absence, providing guidance on line cooking, food preparation, and dish plating. Oversee kitchen stock and ingredients by enforcing a first-in, first-out rotation system and verifying proper dating for quality assurance. Manage food and product ordering through detailed records to minimize waste and address budgetary concerns while supervising all food preparation and presentation. Hire and train new employees to restaurant standards and coordinate with management on supply ordering, budget, and kitchen efficiency. Assist the head chef with menu creation and maintain organized cooking stations before and during prime hours. Requires Food Handler Certification and the ability to stand for 6-9 hours.