Sous Chefsare responsible for monitoring sanitation and food safety practices to ensure that all employees follow strict company standards and government regulations, checking the quality of raw and cooked food products daily to ensure that the highest standards are met, determining production schedules and staffing requirements necessary to ensure timely delivery of services and optimal labor cost, ordering and receiving produce and kitchen items, receiving and checking quantity and quality of all received products including dry goods, setting accurate par levels and adjust based on levels of business, taking daily, weekly, and monthly inventories, training new employees, executing seamlessly all stations in the kitchen during service as well as preparations of sauces and proteins, and assisting the Executive Chef in hiring, interviewing, supervising, and coordinating activities of Cooks or other workers engaged in food preparation, stewarding and receiving, opening and/or closing of the entire restaurant including checking opening and or closing side works, uniform checks, writing opening and closing report and documenting any violations of the company's standard operating procedures.