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. Supervise cooks and workers engaged in food preparation while personally preparing items and executing requests based on specifications. Develop, design, or create new applications and decorative food displays. Maintain purchasing, receiving, and food storage standards while ensuring compliance with food handling and sanitation laws. Assist Executive Chef with all kitchen operations and prepare foods of all types. Operate and maintain department equipment, report malfunctions, and check quality of raw and cooked products. Lead shifts by utilizing interpersonal skills to influence others, advocate sound financial decisions, and build mutual trust among team members. Empower employees to provide excellent customer service, interact with guests for feedback, and handle complaints. Achieve performance and budget goals by prioritizing work and utilizing the Labor Management System for scheduling. Train employees in safety procedures and participate in performance appraisal processes.