Sous Chef

Sous Chef responsible for scheduling staff, controlling labor costs, determining required food and supplies using production systems, ensuring availability of supplies for preparation, and guiding staff in implementing new menu items from the corporate executive chef. Plans food production to align with meal serving hours while preserving excellence, quality, temperature, and appearance of food; ensures correct preparation following standard recipes and dietary orders; oversees proportional distribution of food; handles and stores raw and prepared foods per health guidelines; reports equipment issues to Home Office and facilitates repairs; acts as liaison for staff issues and enforces safety/ sanitation rules. Demonstrates leadership, coaching, and positive staff motivation, with strong communication, organizational, and planning skills; proficient with Microsoft Office and kitchen equipment and able to manage time and delegate tasks effectively. The role emphasizes leadership in hospitality, guest satisfaction, and adherence to high standards of product handling, safety, and sanitation.