**Job Description**

The Sous Chef is responsible for supporting the Executive Chef in all aspects of culinary operations, including food production, food safety, team leadership, training, labor management, inventory control, and guest satisfaction. This role serves as the second-in-command within the kitchen and is expected to lead by example, maintain high culinary standards, and ensure efficient execution of daily operations while fostering a positive and productive work environment.

**Job Responsibilities**

+ Lead daily kitchen operations and ensure the consistent execution of food quality, presentation, and service standards.
+ Supervise, train, and develop culinary team members while fostering a culture of accountability, teamwork, and safety.
+ Maintain compliance with all food safety, sanitation, HACCP, and company standards.
+ Assist with scheduling, labor management, and productivity initiatives to achieve operational and financial goals.