Sous Chef

Lead daily kitchen operations by supervising all kitchen areas, personally preparing food items, and executing requests based on required specifications. Manage food-related functions including estimating daily production needs, informing purchasing and receiving standards, and ensuring compliance with sanitation, food handling, and local regulations. Guide and develop staff by communicating performance expectations, training associates in safety procedures, and utilizing the Labor Management System to schedule shifts. Handle guest problems and complaints while interacting with guests to obtain feedback on product quality and service levels. Attend pertinent meetings such as Daily Stand Up and Forecast to prioritize work and achieve budget and performance goals.