Sous Chef

Job Description
We are seeking a dynamic Sous Chef who excels in motivating and managing kitchen staff to join our team. In this role, you will lead the kitchen team, ensuring an efficient cooking process and collaborating with the Chef on recipe development and menu planning within market trends and budget constraints, all while prioritizing quality and profitability using premium ingredients.
Manage day-to-day Kitchen operations and culinary team in an assigned area.
Execute Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. 
Examine the freshness of ingredients and participate in food tastings. Standardize Production Recipes to ensure consistent quality. 
Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly. 
Participate in the growth of overall Catering: Cost, Quality, Presentation, and Innovation.  
Ensure production processes, quality standards and deadlines are met. 
Ensure products meet the meal specifications and the utmost quality standards at all times. 
Support the Executive Chef with Catering Proposals, creativity, cost control, reports, and schedule. 
Ensure availability of kitchen personnel based on business needs. 
Ensure that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. 
Maintain Culinary Excellence Standards. Train, motivate and manage kitchen personnel and supervise culinary activities as assigned.