Sous Chef

Sous Chef responsible for supporting the Operations Leader in managing all aspects of kitchen operations, including overseeing food procurement, production, service, inventory, and quality. Duties include directing staff, conducting pre-service meetings, providing feedback on food quality and presentation, maintaining cleanliness and sanitation, ensuring adherence to recipes and procedures, achieving target ticket times, managing equipment upkeep, training and coaching team members, conducting line and sanitation checks, and assisting the Executive Chef with sales, vendor relations, and staff evaluations. Must maintain high standards of food safety and sanitation, train staff, and lead restaurant staff to meet or exceed standards. Ability to perform the duties of all management positions and promote a positive team environment.