Sous Chef

Establish pars, update order guides, and manage all purchasing while adhering to strict budget and labor standards. Oversee prep and line cooks, enforce recipe standards, and conduct random ticket audits to drive corrective actions. Develop and execute training plans for new hires, manage progressive discipline, and maintain current temperature logs and maintenance records. Create daily, weekly, and monthly cleaning schedules, including deep cleans, and assist with daily specials and food plans. Keep prep books updated with current recipes and pass food knowledge to front-of-house staff during pre-shift meetings. Ensure ServSafe, Allergy, and Choke Safer certifications remain current.