Sous Chef

Establish pars, maintain order guides, and manage all purchasing while tracking budget, sales, and labor standards daily. Oversee prep and line cooks, enforce recipe standards, and conduct random ticket audits to ensure corrective action when needed. Develop training plans, execute daily and weekly cleaning schedules, and maintain temperature logs and maintenance records. Assist with monthly inventory, progressive discipline, and daily specials planning. Pass food knowledge to front-of-house staff during pre-shifts. Ensure ServSafe, Allergy, and Choke Safer certifications remain current.