Sous Chef Western

Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs weekly and communicate requirements to kitchen personnel. Personally prepare and cook foods of all types while supervising cooks and workers engaged in food preparation. Develop new culinary applications, design decorative food displays, and maintain purchasing, receiving, and storage standards. Lead staff through direct coaching, performance appraisals, and safety training to achieve budget and performance goals. Ensure food handling, sanitation, and legal compliance while operating and maintaining department equipment. Handle guest complaints, collect feedback on product quality, and set positive examples for guest relations. Utilize the Labor Management System to schedule shifts and track attendance.