Senior Sous Chef

Lead the culinary team by personally preparing food items, executing requests, and supervising cooks engaged in food preparation. Manage all day-to-day kitchen operations, ensuring compliance with food handling, sanitation, and all Food & Beverage policies while maintaining purchasing, receiving, and storage standards. Develop new culinary applications, check raw and cooked product quality, and create decorative food displays to ensure superior quality presentations. Coach staff on safety procedures and performance, solicit feedback, and review staffing levels to meet business demands and budget goals.