Sous Chef
Core
Oversee daily kitchen operations, lead and develop a diverse culinary team, and ensure exceptional food quality and guest experiences in a high-volume venue.
Role type
Senior IC Sous Chef
Builds
Food and beverage service experiences
Domain
Hospitality / High-volume buffet
Required skills
Operational leadership, team coaching and mentoring, roster management, labour cost control, food safety compliance, commercial acumen, P&L management, hands-on culinary capability
Preferred skills
Experience in premium high-volume buffet environments
Technologies
N/A
Responsibilities
Lead daily kitchen operations ensuring food quality and service standards; Coach and develop the culinary team; Manage rosters, labour requirements, and operational costs; Maintain food safety and workplace safety compliance; Partner with Chef de Cuisine to deliver venue objectives
Seniority
Senior, hands-on IC