Sous Chef

This role supports the Executive Chef and Chef de Cuisine in managing the day-to-day operations of the Food and Beverage & Culinary department, ensuring high-quality product standards and a positive guest experience. The position requires overseeing daily back-of-house activities, including staff management, inventory control, and strict adherence to health, safety, and sanitation regulations. The ideal candidate will foster a professional work environment while maintaining food and labor costs within budget guidelines.