Sous Chef

Adhere to the company's mandated F&B menu and purchasing programs while maintaining budgeted revenue, costs of sales, labor, and supplies. Plan, supervise, and execute all banquet functions in the absence of the Chef, ensuring product quality, freshness, and presentation meet company standards. Conduct sanitation audits to ensure compliance with local Department of Health regulations and maintain a clean, safe kitchen environment. Estimate food consumption, schedule staff efficiently, and resolve disciplinary issues as needed. Report critical issues to the General Manager immediately. Requires minimum 1-3 years of kitchen supervisory experience and current ServSafe certification.