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 management
• Eagerly demonstrating a strong capacity to learn
• Highly mastering culinary knowledge and all cooking stations
• Professionally providing polished leadership in fast-paced environments
• Exceptionally coaching and mentoring team members
• Motivationally driving team performance and results
• Operationally overseeing outlet and catering events
• Collaboratively supporting menu planning, staffing, and training
• Committedly adhering to sanitation and food quality standards
• Responsibly managing during Executive Chef’s absence
• Innovatively contributing to menu development and quality controls

Required qualifications, capabilities and skills

• Exceptional food and beverage knowledge
• Experience with POS systems and reporting
• Ability to lift up to 30 lbs
• Flexible schedule: late nights, holidays, long shifts
• Can stand for 10–12 hours per shift
• Process improvement mindset
• Acts with integrity and chooses ethical actions
• Protects company, clients, and customers
• Works independently and makes sound business decisions
• 3+ years in fine dining or luxury hotel
• High-volume, full-service dining experience required