Sous Chef, Banquets

Maintains restaurant kitchen staffing levels, administers departmental guidelines, and ensures smooth operation of food production activities. Supervises kitchen opening and closing operations, monitors food preparation, and adheres to sanitation standards. Interviews, selects, trains, and disciplines team members. Communicates daily with team members and evaluates their performance.

Requirements

• Maintains restaurant kitchen staffing levels
• Administers departmental guidelines
• Ensures smooth operation of food production activities
• Supervises kitchen opening and closing operations
• Monitors food preparation
• Adheres to sanitation standards
• Interviews, selects, trains, and disciplines team members
• Communicates daily with team members
• Evaluates team members' performance