Sous Chef

Manage kitchen shift operations and ensure compliance with all food and 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 developing new applications and creating decorative food displays. Supervise cooks and workers while maintaining purchasing, receiving, and food storage standards. Ensure adherence to food handling, sanitation, and all applicable laws and regulations. Operate department equipment, check raw and cooked product quality, and handle guest complaints to maintain satisfaction. Train employees on safety procedures, coach staff on performance, and utilize the Labor Management System for scheduling.