Sous Chef - Render

Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quantity of prepared food, ensure proper rotation of stored items to prevent waste, and oversee portion control for consistency and flavor. Delegate work assignments to kitchen staff, monitor performance, and administer disciplinary action as needed. Requisition stock according to business needs and maintain clean, sanitary kitchen and storage areas meeting health and safety standards. One year of experience in a similar position is preferred.