Sous Chef

Lead culinarian in the absence of the Executive Chef; supervise other cooks, training staff and guiding them in their jobs; ensure proper sanitation and safety rules are followed; assist in creating new menus and develop/implement recipes; coordinate with related food and beverage departments; manage daily shift meetings, production sheets, and inventory; prepare and plate foods to high standards; use production software and enter menu cycles/recipes; provide training on production systems and procedures; maintain records of ingredients and ensure quality presentations for breakfast, lunch, dinner, and catered events; advanced knife skills required; ability to prioritize multiple tasks in a fast-paced kitchen environment.