O.H.S.O. Sous Chef

RESPONSIBILITIES: -Leads kitchen team in Executive 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 minimizes 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