Sous Chef

The Sous Chef provides leadership expertise to ensure the effective and efficient operation of the kitchen, managing line cooks and assisting the Executive Chef in maximizing profitability and guest service. This role involves overseeing food quality, inventory management, and adherence to health and safety regulations while training culinary staff on standards and cost controls. The position requires maintaining high-quality food production, controlling labor and operating expenses, and supporting associate development within a full-service hotel environment.