Sous Chef

• Leads kitchen team in chef's absence •Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating • Oversees and organizes kitchen stock and ingredients • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance • Keeps cooking stations stocked, especially before and during prime operation hours • Hires and trains new kitchen employees to restaurant and kitchen standards • Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns • Supervises all food preparation and presentation to ensure quality and restaurant standards • Works with head chef to maintain kitchen organization, staff ability, and training opportunities • Verifies that food storage units all meet standards and are consistently well-managed • Assists head chef with menu creation • Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing