Sous Chef

Kitchen Leadership & Operations Act as the lead kitchen manager in the absence of the Executive ChefSupervise and coordinate daily food production for all dining outlets and eventsEnsure kitchen operations run efficiently, safely, and in a timely mannerMaintain high standards of food quality, presentation, and ocnsistency Culinary Execution Assist in the development, preparation, and execution of menus, including daily features and weekly specialsOversee the preparation of soups, sauces, and specialty items to ensure adherence to standardized recipes, portioning, and presenstationEnsure all dishes are prepared and plated to the highest quality standards Staff Supervision & Development Assist with hiring, training, scheduling, and performance management of kitchen staffProvide ongoing coaching to promote skill development and consistencyFoster a positive, professional, and team-oriented work environment Food Safety & Sanitation Ensure compliance with all food safety, sanitation, and health regulationsMonitor proper food storage, rotation, and handling proceduresRegularly inspect kitchen equipment to ensure cleanliness and proper operation Administrative & Financial Oversight Support cost control measures to ensure efficient and profitable kitchen operation that support the member experienceAssist with inventory management, ordering, and menu costingPrepare reports, schedules, and other administrative tasks as assigned Problem Solving & Service Excellence Address and resolve operational challenges quickly and effectivelySupport a culture of excellence in member and guest serviceMaintain professionalism and composure in a high-paced environment #J-18808-Ljbffr