1832 Steakhouse Sous Chef

**Job Purpose or Objective(s):** The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost. You will report to the Chef de Cuisine.
**Primary Tasks:**
1. You will maintain all recipes, flavor profiles, consistency in quality, appearance and production timeframes are followed for all menu/ food items being produced and that all food items needed for production are available to team members.
2. Responsible for food preparation, storage, and service delivery to guest.
3. You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and regulations.
4. Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations.
5. You will manage the training of all new culinary associates and ensure all standards are followed and resolve conflict situations with associates, customers or ...