Sous Chef

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Lead kitchen shift operations, manage production planning, assist Executive Chef, prepare and cook foods, develop new applications, monitor inventory/purchasing, and ensure compliance with policies, standards and laws while delivering exceptional customer service and cost-effective operations.