Sous Chef - (Full-Time)

Assist the Chef management team in creating menu items for a la carte and banquet services, including developing daily specials and imaginative theme decorations. Prepare and produce all menu items according to standard recipes while maintaining high sanitation and safety standards throughout the kitchen. Lead and direct kitchen staff by assisting with recruiting, hiring, training, scheduling, and performance reviews of cooks and ware washers. Manage food inventory using ChefTec, conduct monthly inventories, and oversee purchasing procedures to ensure proper product quantities. Assume responsibility as the kitchen supervisor during all meal periods and banquets in the absence of the Executive Chef. Handle special requests and complaints with professionalism while participating in pre-meal meetings to maintain communication with Front of House staff.