The Sous Chef will oversee all aspects of food preparation, menu planning, and kitchen operations to ensure guest satisfaction.
They will collaborate on recipe development, supervise staff, and maintain quality and sanitation standards.
Responsibilities include ordering supplies, managing inventory, and ensuring equipment is well-maintained.
The role requires excellent communication, conflict resolution, and adherence to policies.
The Sous Chef will foster a positive culture, promote core values, and uphold the establishment's reputation with guests, staff, and partners.
Additionally, they may perform various duties beyond food prep as needed, supporting overall operations and guest experience.