The Sous Chef plays a pivotal role in the daily operations of the kitchen, ensuring the efficient production and service of meals in accordance with established menus and standards. This position requires strong organizational skills, leadership abilities, and a commitment to maintaining cleanliness and compliance with food safety regulations. The Sous Chef oversees food preparation, inventory management, personnel scheduling, and equipment maintenance. Additionally, they are responsible for supervising kitchen staff, providing training and guidance, and promoting a positive team environment.