The Sous Chef will assist the Executive Chef in creating menus, managing kitchen operations, and ensuring food quality. Responsibilities include overseeing food preparation to maintain high standards ensuring proper portions and attractive plating leading and training kitchen staff acting as the primary communicator between the kitchen and service functions supporting food safety and quality control measures Qualifications include Associate's Degree or Culinary Arts certification relevant work experience certifications such as Certified Food Protection Manager and ANSI Food Handler Training Skills required include strong leadership and communication abilities organization and professionalism ability to perform all kitchen tasks and support team development Overall, the role involves managing food quality, supervising staff, and ensuring smooth kitchen operations in a professional environment.