Sous Chef

Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs weekly and communicate these to kitchen personnel. Personally prepare and cook foods of all types, supervise cooks and workers, and lead shifts while executing requests based on required specifications. Maintain purchasing, receiving, and food storage standards while ensuring adherence to food handling, sanitation, and applicable laws. Train employees in safety procedures, coach staff on developmental needs, and handle guest problems and complaints to maintain exceptional service. Achieve and exceed performance and budget goals using the Labor Management System for scheduling and attendance tracking.