Minimum 2 years experience as a sous chef in a luxury / fine dining setting
Strong knowledge of culinary operations, including food preparation, inventory management, cost control, and kitchen leadership.
Excellent communication and leadership skills with the ability to motivate teams and thrive in a fast-paced, 24/7 luxury hospitality environment.
Responsibilities
Supervise daily kitchen operations, including food preparation, line execution, and quality standards in a high-volume scratch kitchen.
Lead, coach, and develop culinary team members while ensuring exceptional guest experiences and adherence to food safety standards.
Assist with inventory management, ordering, labor and food cost control, and collaborate with the Executive Chef to maintain efficient kitchen operations.