Senior Sous Chef

Lead daily kitchen operations by supervising all kitchen areas, coordinating cooks and workers, and personally preparing food items to ensure consistent, high-quality product standards. Manage payroll, schedule staff based on business demands, and conduct performance appraisals while coaching employees on safety procedures and service behaviors. Maintain strict compliance with food handling, sanitation, and purchasing standards, and assist the Executive Chef in developing new culinary applications and decorative displays. Achieve and exceed budget goals, manage inventory, and address employee concerns through an open-door policy to drive continuous improvement in guest satisfaction and operational efficiency.