Coaching, Communication Skills, Cook Dishes, Cost Control, Culinary Operations, Diversity, Food Quality, Food and Beverage Industry, Mentoring, Menu Development, Metrics, Operations Management, Team Player
The Sous Chef reports to the Food & Beverage Director and collaborates closely with the Executive Chef to oversee culinary operations, menu development, and staff mentoring.
- They ensure high standards of food quality, consistency, cleanliness, and safety, while fostering a positive, team-oriented environment.
- They lead, coach, and develop culinary staff, promote open communication, and participate in recruitment and training.
- They manage operational metrics, control costs, and collaborate with other departments to deliver exceptional guest experiences.
- The role requires at least five years of culinary experience, strong technical skills, adaptability, and effective communication.
Benefits include comprehensive health plans. The position emphasizes diversity, inclusion, and professional growth within a collaborative hospitality environment.