Culinary Operations Executive Sous Chef

gategroup - - Responsibilities: Oversee food preparation and production as Culinary Lead in the absence of the Executive Chef; Coach and develop cooks and sous chefs; enforce safety, HACCP and sanitation standards; Manage inventories using a pull system to minimize waste and align with demand; Ensure menu presentations adhere to recipes and portion specifications; train employees; Maintain safe, secure, and healthy work environment; ensure compliance with regulations and training requirements