About The Role

Provides daily supervision and guidance to kitchen team members while supporting operational goals related to performance, quality, and profitability. - Enforces company, departmental, safety, sanitation, and conduct policies consistently and in real time. - Coordinates staffing and scheduling needs with culinary leadership to support service demands and guest satisfaction. - Produces menu items according to established recipes and prep lists, ensuring kitchens are stocked, organized, and ready for service. - Supports departmental budget compliance through cost control, inventory monitoring, par management, and waste reduction. - Actively demonstrates and enforces superior customer service standards and addresses service or performance issues as they arise. - Maintains...

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SOUS CHEF GRAM & DUN