Under the direction of the Executive Chef, the Restaurant Sous Chef is responsible for providing team leadership to one or more Cooks, Assistant Cooks, Senior Food Service Workers, and Food Service Workers in a high volume hotel restaurant operation. Assign, motivate, and monitor the work of others in the production of multiple food products from a specified menu. Prepare the most complex menu items and recipes according to culinary, production and quality standards. Accurately and appropriately utilize all production equipment and train and monitor others in its safe usage. Ensure gracious customer service and quality food is provided. Adhere to all food handling and sanitation guidelines. Maintain accurate paperwork, including temperature logs and production records. Assist management with recipe and menu development.