Chef de Cuisine / Sous Chef

The Chef de Cuisine / Sous Chef will work side‑by‑side with the culinary team, preparing, cooking, plating and executing all menu items while maintaining high standards of quality, consistency, and presentation. The role assists the Executive Chef in daily kitchen operations, supervises staff, ensures food safety and sanitation, and leads banquet and à la carte production, stepping in to run the kitchen in the Executive Chef’s absence.