Provide visible, hands-on culinary leadership by actively working, supervising, training, coaching, and mentoring Team Members in food preparation, production, plating, presentation, and service execution; demonstrate proper culinary techniques, taste and evaluate food, correct deficiencies in real time, and step into any position necessary to protect quality and service. The Sous Chef provides visible, hand-on culinary leadership throughout production and service, maintaining direct involvement in food preparation, quality, presentation, staffing workflow, sanitation, inventory, and team development.