Area Manager I, Sous Chef

Oversee daily kitchen operations to ensure food quality, adherence to SOPs and company specs, and on-time production. Lead and coach cooks and shift hourly staff, handling training, performance measures, and departmental priorities. Manage kitchen security, inventory, and food procurement, delivery, storage, and issuing. Coordinate maintenance requests, monitor equipment conditions, improve processes, and ensure compliance with state and federal health and safety codes.