Sous Chef II - Azure

Lead daily kitchen operations by personally preparing food, supervising all kitchen areas, and ensuring compliance with sanitation, food handling, and federal regulations. Develop and execute new culinary concepts, design decorative displays, and estimate weekly production needs while managing purchasing and storage standards. Guide staff development, enforce performance expectations, and resolve guest complaints to maintain high satisfaction levels. Utilize the Labor Management System for scheduling and attend daily stand-ups and department meetings. Achieve budget goals and exceed performance targets through collaborative leadership and continuous improvement initiatives.