Task Force Sous Chef

Assist with planning, preparation, and execution of menu items according to established recipes and standards. Supervise kitchen staff, providing coaching, training, and performance feedback. Ensure compliance with food safety, sanitation, and health regulations while monitoring food quality, presentation, and portion control. Support inventory management, ordering, receiving, and proper storage of products to reduce waste and control food costs. Maintain a clean, organized, and safe kitchen environment and collaborate with culinary leadership on menu development and special events. Address operational challenges and support guest satisfaction initiatives.