PV Pie & Wine- Sous Chef

Conduct daily kitchen activities by overseeing staff, managing menu preparation, and ensuring food quality and freshness. Lead the kitchen team in the Executive Chef's absence while providing guidance to junior staff on line cooking, food preparation, and dish plating. Organize kitchen stock and ingredients, maintaining a first-in, first-out rotation system and verifying proper dating for quality assurance. Keep cooking stations stocked before and during prime hours, supervise all food presentation, and verify storage units meet standards. Hire and train new employees to restaurant standards, manage food and product ordering with detailed records to minimize waste, and coordinate with management on supply, budget, and staffing. Assist the head chef with menu creation and maintain kitchen organization.