SOUS CHEF (FULL TIME)

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Cooks and prepares food following approved recipes and production standards. Supervises hourly food service associates, including interviewing, scheduling, payroll, training, and performance reviews. Maintains sanitation of equipment, supplies, and workstation; ensures proper food handling, presentation, and serving temperatures. Manages inventory, tracks production and waste, and communicates shortages to supervisor. Interacts with customers to resolve complaints and explains daily menu items to staff and customers. Ensures peak production aligns with service hours and adapts to business needs. Flexible to perform other duties as assigned.