About this role
Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Are you motivated by daily challenges and inspired to lead? As a Sous Chef, you will oversee all kitchen operations for your assigned venue, including managing labor and food costs, scheduling, and supporting the full employee lifecycle. You’ll collaborate closely with leadership to uphold and enhance sanitation and safety protocols in alignment with local, state, and company regulations. You will work closely with Chef and Food and Beverage management team. Supervision of food production, storage, and sanitation processes. Oversee record keeping, control logs, auditing, and always remember the FIFO for the the management of food cost. Ensure company HESS and sanitation procedures are followed and held the highest standard. You will complete internal audits at regular intervals. Follow all company recipes, and ensure all staff are prepping, preparing and plating to standard. Assist if requested in menu development and creation. Daily presence viewing plates going out to guests and tasting of product being served. Participate in pre-shift and safety meetings with direct reports and staff. Mentor and coach staff to create a team that produces the highest level of products being served to our guests. Ensure that we are able to accommodate dietary restrictions. You are a vital part of the venue; always contributing to the overall success of your team. You can be seen running the wheel or assisting server and food runners. Maintain high standards of cleanliness and sanitation in all work and storage spaces. Contribute effectively to a positive guest experience while maintaining a professional attitude and appearance.