The Sous Chef will be responsible for the day to day operation of their outlet. This includes menu planning, menu development, and cost control as well as setting and maintaining best in class standards for quality and service with a focus on seasonal ingredients. The Sous Chef will support the hiring, training, development, and performance counseling of all staff within area of responsibility.
As a Corporate Dining Captain, you’ll lead and inspire a team to deliver exceptional dining experiences in a dynamic corporate setting. Use your leadership skills and food and beverage expertise to oversee operations, ensure seamless service, and maintain the highest quality standards. If you’re passionate about hospitality and thrive in creating positive, memorable moments for guests and staff alike, we invite you to apply and make a lasting impact with us.
Job Responsibilities
Progressively leading with 5 years of experience in upscale culinary managementEagerly demonstrating a strong capacity to learnHighly mastering culinary knowledge and all cooking stationsProfessionally providing polished leadership in fast-paced environmentsExceptionally coaching and mentoring team membersMotivationally driving team performance and resultsOperationally overseeing outlet and catering eventsCollaboratively supporting menu planning, staffing, and trainingCommittedly adhering to sanitation and food quality standardsResponsibly managing during Executive Chef’s absenceInnovatively contributing to menu development and quality controls
Required qualifications, capabilities and skills
Exceptional food and beverage knowledgeExperience with POS systems and reportingAbility to lift up to 30 lbsFlexible schedule: late nights, holidays, long shiftsCan stand for 10–12 hours per shiftProcess improvement mindsetActs with integrity and chooses ethical actionsProtects company, clients, and customersWorks independently and makes sound business decisions3+ years in fine dining or luxury hotel High-volume, full-service dining experience required