Sous Chef

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Position Sous Chef Responsibilities Oversee the daily activities of line cooks and cover stations as needed Ensure recipe integrity, meal quality, and customer satisfaction in accordance with departmental policies, practices, and procedures. Manage work schedules, provide direction and discipline to staff, and supervise service through floor presence and observation. Communicate effectively with employees via pre‑shift meetings and ongoing dialogue. Multitask in a fast‑paced environment. Maintain and update Health Code materials and inspect areas for compliance. Handle payroll and submit paperwork accurately. Manage labor cost aggressively through smart scheduling. Establish and maintain par levels for products, supplies and equipment; complete requisitions as needed. Assign work and side duties to staff per departmental procedures and adjust assignments throughout the shift. Respond to guest needs by providing unmatched service. Perform other duties as directed by management. Qualifications Previous experience as a restaurant manager or culinary supervisor at a high‑volume property preferred. Strong knowledge of food presentation and sanitation standards. Ability to create and enforce effective scheduling and labor cost controls. Excellent communication and leadership skills. Proficiency in health code compliance and training. Experience with payroll processing. Capacity to handle high‑volume, fast‑paced kitchen environments. #J-18808-Ljbffr