SOUS CHEF (FULL TIME)

Supports Executive Chef in preparing and cooking foods, coordinating cooks and food-service staff, and stepping in when the Executive Chef is absent. Responsibilities include cooking per approved recipes and production standards, supervising hourly food-service associates, handling staffing processes (interviews, scheduling, payroll, training, counseling, performance reviews), maintaining food safety and sanitation, ensuring proper food handling, presentation, and serving temperatures, maintaining sanitation of equipment and work areas, engaging with customers to resolve complaints, communicating daily menu items to staff and customers, monitoring peak production and service hours, tracking inventory, deliveries, production, consumption, and waste, and performing additional duties as assigned. The role offers a comprehensive benefits package for full-time employees.