Sous Chef

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, develop new culinary applications, and create decorative food displays. Supervise cooks and workers engaged in food preparation, leading shifts while executing requests based on required specifications. Maintain purchasing, receiving, and food storage standards while ensuring compliance with food handling, sanitation, and applicable laws. Operate and maintain department equipment, check raw and cooked product quality, and handle guest problems and complaints. Train employees in safety procedures, coach staff on developmental needs, and participate in performance appraisal processes. Achieve and exceed performance, budget, and team goals using the Labor Management System for scheduling and attendance tracking.