Sous Chef

The Sous Chef will assist the Head Chef in overseeing the kitchen operations, ensuring the highest quality of food production, and maintaining a safe and sanitary work environment. Responsibilities Collaborate with the Head Chef to plan and create menus Oversee food preparation, cooking, and presentation Monitor and maintain kitchen inventory levels Ensure compliance with food safety standards and regulations Supervise kitchen staff and provide training as needed Assist in scheduling and managing kitchen operations Contribute to the development of new dishes and recipes Experience Prior experience in a similar role within a restaurant or hospitality setting Proficiency in kitchen operations, food management, and inventory control Strong leadership and team management skills Knowledge of banquet and restaurant kitchen procedures Familiarity with kitchen safety practices and sanitation standards #J-18808-Ljbffr