Overview
As a Sous Chef, you will be responsible for supervising all aspects of food production and overseeing the culinary team to ensure a consistently high-quality dining experience.
The duties include, but is not limited to, the following:
Train, mentor, and coach all culinary staff to consistently execute our menu at a high level, maintaining excellent standards for flavor and presentation. Conduct daily line checks to verify food quality, promptly addressing any issues to uphold the highest culinary and service standards. Collaborate with the Chef de Cuisine and Front of House team to develop creative specials that highlight seasonal ingredients and current culinary trends. Oversee day-to-day kitchen operations, ensuring efficiency, cost-effectiveness, and strict compliance with hotel standards. Maintain accurate inventory levels, placing timely orders and enforcing proper rotation of stock to mini...