Sous Chef

The Sous Chef serves as the kitchen's second-in-command, working closely with the Chef de Cuisine and Executive Chef to oversee daily kitchen operations, food preparation, and staff management. This role ensures the highest standards of quality, presentation, and cost efficiency in all culinary offerings while assuming full responsibility for kitchen operations in the Executive Chef’s absence. The position requires strong leadership, adaptability, and a commitment to maintaining food safety and sanitation standards in a fast-paced environment.