About the Role
Job Description
The Sous Chef plays a key leadership role in banquet production and kitchen operations. Working directly under the Executive Chef, this role provides hands-on culinary leadership, drives execution standards, mentors the brigade, and acts as service lead during assigned production cycles.
This position is designed to strengthen the leadership bench of the culinary team and ensure operational continuity, cultural alignment, and excellence in execution.
Core Responsibilities Culinary Leadership & Event Execution
Lead kitchen operations during assigned banquet and event services.
Execute high-volume plated and buffet service with precision timing and presentation consistency.
Coordinate production planning for multi-event days.
Ensure food quality meets established standards across all services.
Oversee large-...
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