Sous Chef

The Sous Chef will be responsible for the day to day operation of their outlet. This includes menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within area of responsibility.
As a Corporate Dining Captain, you’ll lead and inspire a team to deliver exceptional dining experiences in a dynamic corporate setting. Use your leadership skills and food and beverage expertise to oversee operations, ensure seamless service, and maintain the highest quality standards. If you’re passionate about hospitality and thrive in creating positive, memorable moments for guests and staff alike, we invite you to apply and make a lasting impact with us.
Job Responsibilities
Progressively leading with 5 years of experience in upscale culinary management
Eagerly demonstrating a strong capacity to learn
Highly mastering culinary knowledge and all cooking stations
Professionally providing polished leadership in fast-paced environments
Exceptionally coaching and mentoring team members
Motivationally driving team performance and results
Operationally overseeing outlet and catering events
Collaboratively supporting menu planning, staffing, and training
Committedly adhering to sanitation and food quality standards
Responsibly managing during Executive Chef’s absence
Innovatively contributing to menu development and quality controls
Required qualifications, capabilities and skills