Western Sous Chef

• Assist the Executive Chef in planning menus and ensuring high-quality food production.
• Supervise kitchen staff and coordinate daily operations to meet customer expectations.
• Maintain high standards of quality, presentation, and safety in the kitchen.
• Develop and implement new recipes and menu ideas to enhance the dining experience.
• Collaborate with other departments to ensure seamless service delivery.
• Conduct regular inspections to maintain a clean and organized kitchen environment.

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