The Sous Chef is responsible for prep, set up, and providing quality service in all areas of hot food production, including, but not limited to hotline specials, displays/presentations of hot appetizers, entrees, side vegetable & potato dishes, sauce, stock, and hot sandwiches, in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. The Sous Chef is responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.