Sous Chef (Asian)

Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs weekly and communicate requirements to kitchen personnel. Personally prepare and cook foods of all types, including creating decorative food displays and maintaining purchasing and storage standards. Supervise cooks and workers, lead shifts while executing requests based on specifications, and coach staff on safety procedures and performance expectations. Handle guest problems and complaints, analyze feedback on product quality, and utilize the Labor Management System to schedule employees and track attendance. Achieve performance and budget goals while ensuring all applicable laws and regulations are followed.