Sous Chef

Run BOH shifts ensuring efficient operations, food prep, cooking, and adequate inventory levels while supervising kitchen, dish, and all other BOH teams. Lead pre-shift meetings, conduct line and cooler checks, perform food tastings, and maintain recipe books through regular reviews with management. Purchase and order food products, control food costs, and ensure effective communication between front of house and back of house. Partner with management to interview, hire, onboard, train, and supervise all BOH employees. Model teamwork and respond with patience and courtesy to challenges involving guests, vendors, and staff. Work a variety of days and shifts including early mornings, late nights, and weekends, with occasional overnight travel.