Sous Chef

Lead and support kitchen operations in the Sous Chef role by directing and coordinating work, planning menus, ordering materials, managing inventory, and ensuring sanitation, safety, and cost controls. Provide leadership in the kitchen, train and manage Team Members, implement HACCP records, monitor temperatures and quality, and contribute ideas to grow the business while meeting customer requirements and protecting profits. Responsibilities include writing schedules, coordinating prep, maintaining accurate records, and supporting the Kitchen Manager with budgeting and operational objectives. Must demonstrate strong food safety practices, team leadership, and customer service excellence.