We are seeking a Sous Chef for a high-volume public assembly facility.
Primary responsibilities include leading a team of 10+ cooks, managing food costs, developing menu ideas, and assessing both FOH and BOH needs to ensure an exceptional guest dining experience.
The role involves supervising kitchen and stewarding staff, especially in the absence of the Executive Chef, assisting with staffing, performance reviews, and disciplinary actions.
Ensuring food quality and consistency is essential, with the Sous Chef actively participating in food preparation and quality checks.
Qualifications include at least four years of culinary experience in a busy banquet environment serving large events.
Excellent leadership, communication, and culinary skills are required to succeed in this role.