Sous Chef - Giants Ridge
Core
Second-in-command kitchen leader assisting the Executive Chef in overseeing food preparation, staff supervision, and operational efficiency for restaurant and banquet services.
Role type
Senior IC Sous Chef
Builds
Restaurant and banquet food services
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
culinary techniques, staff supervision, food safety compliance, inventory management, menu development, cost control, banquet coordination
Preferred skills
Culinary or Associate's degree, ServSafe certification, experience in high-volume resort/hotel environments
Technologies
Commercial kitchen equipment, inventory software
Responsibilities
Supervise, train, and schedule culinary staff; ensure food quality and safety standards; control food costs and inventory; coordinate with front-of-house for timely service; develop new menu items and recipes; manage banquet food preparation and delivery.
Seniority
Senior, hands-on IC