Sous Chef

Establish pars, update order guides, and manage all purchasing while maintaining strict budget, sales, and labor standards. Oversee prep and line cooks by enforcing recipe standards, conducting random ticket audits, and implementing corrective actions. Develop and execute training plans for new hires, manage progressive discipline, and lead daily AM/PM line checks. Maintain current temperature logs, prep books, and cleaning schedules, including deep clean protocols and maintenance records. Assist with menu planning, daily specials, and FOH briefings, ensuring all staff hold current ServSafe and allergy certifications.