Sous Chef - Staff Dining
Core
Oversee daily operations of a high-volume production kitchen and manage the stewarding team for internal staff dining.
Role type
Sous Chef (Staff Dining)
Builds
Staff meals and dining services for internal employees
Domain
Hospitality / Staff Catering
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: This is a culinary role, so 'physical/clinical work' is the closest fit for hands-on operational work, but strictly speaking, it's 'production of meals'. Let's refine to be more accurate to the schema options or just list the core activity if none fit perfectly. The schema options are rigid. 'physical/clinical work' is the only one involving hands-on production of a tangible service in a facility. However, 'product features' or 'client delivery' might be metaphorical. Let's look at the options again: production ML models, product features, dashboards & analysis, research, client delivery, infrastructure, physical/clinical work. None fit 'cooking meals' perfectly. 'Client delivery' is for external clients. 'Infrastructure' is for building systems. 'Physical/clinical work' is for medical/physical trades. This is a mismatch in the predefined list for a chef. I will select 'physical/clinical work' as the closest proxy for 'hands-on operational production' or omit if strict. The instructions say 'one of: ...'. I must choose one. 'physical/clinical work' is the only one implying manual labor in a facility. I will use it as the best available fit for 'hands-on kitchen operations'.)
Required skills
high-volume kitchen operations, team leadership, stewarding management, stakeholder management, organizational planning, adaptability
Responsibilities
Lead a professional culinary team, organize and control kitchen production, manage stewarding team, ensure consistency and quality of meals, achieve financial and people targets
Seniority
Mid-level, hands-on IC