O.H.S.O. Sous Chef (OHSO Brewery (Paradise Valley))

Experienced kitchen team member to manage daily kitchen activities, oversee staff, aid menu preparation, ensure food quality and freshness, and monitor ordering and stocking. Provides meal quality and consistency by following designated recipes. Leads kitchen team in the Executive Chef's absence, guides junior staff in line cooking and plating, coordinates inventory and FIFO, hires/trains new kitchen employees, manages purchasing and budgeting related to food and waste reduction, and collaborates with the head chef and restaurant management on menu creation and kitchen efficiency.