As Sous Chef, you will support the Executive Chef in daily kitchen operations across our dining venues. You'll supervise kitchen staff, ensure food quality and presentation standards, manage inventory and food costs, and maintain kitchen cleanliness and organization. You'll also assist with menu planning, implement recipes consistently, train junior culinary staff, and step in to prepare dishes during peak periods.

Minimum 5 years of culinary experience with at least 2 years in a supervisory role. Culinary degree or equivalent certification. Strong knowledge of cooking techniques and food preparation. Leadership abilities and team management skills. Understanding of food safety and sanitation practices. Experience with inventory management and food cost control. Ability to work under pressure in a fast-paced environment. Physical stamina to stand for extended periods and work in hot kitchen conditions.