The Sous Chef will be the second-in-command in the kitchen, responsible for managing daily operations, supervising kitchen staff, and ensuring food quality.

Key Responsibilities

• Kitchen Supervision: Managing the daily operation of the kitchen, including leading staff during service and enforcing safety and hygiene standards.
• Food Preparation & Quality Control: Cooking, prep, and ensuring all dishes meet high standards of taste and presentation.
• Staff Management & Training: Training new employees, scheduling, assigning duties, and assisting with recruitment.
• Menu Development: Assisting the Executive Chef with creating new menu items, specials, and calculating costs.
• Inventory & Supplies: Tracking inventory levels, ordering supplies, and checking equipment maintenance.