Sous Chef

Adhere to mandated F&B menus and purchasing programs while maintaining budgeted revenue, costs of sales, labor, and operating cash flow. Supervise banquet functions, estimate food consumption, and schedule staff to accommodate business volume. Ensure product quality and freshness by overseeing preparation, portioning, and storage, while conducting sanitation audits for local Department of Health regulations. Maintain a clean, safe environment and report critical issues to management immediately. Partner with the General Manager to resolve disciplinary issues and foster team cohesion. Requires 1-3 years of supervisory experience and current ServSafe certification.