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 them to kitchen personnel, while personally preparing foods and executing requests based on required specifications. Supervise cooks and workers, leading shifts and maintaining productivity levels through direct coaching and performance feedback. Ensure sanitation and food handling standards are met, operate department equipment, and handle guest problems and complaints to maintain service quality. Achieve budget goals and utilize the Labor Management System for scheduling and time tracking.