The Sous Chef is a key leader in the Culinary Division, assisting the Executive Chef in managing daily kitchen operations, driving culinary excellence, and ensuring an exceptional dining experience for all guests. This role oversees outlet kitchens, banquet culinary teams, and stewarding, with responsibility for hiring, training, and mentoring staff; managing food and inventory costs; developing menus; and maintaining the highest standards of quality, consistency, and presentation.

Essential Job Functions

• Provide direction for all day-to-day culinary operations across outlets, banquets, and stewarding.
• Lead and support culinary staff, establishing and monitoring performance standards.
• Assist the Executive Chef in menu development, execution, and presentation.
• Serve as a role model in professionalism, teamwork, and guest service.
• Manage food costs, supply budgets, uniforms, and equipment.
• Att...