Sous Chef

About the role

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.

What you'll do

• Responsible for guiding and developing staff including direct reports

What you need

• 4–7 yrs of experience
• Hospitality
• Guest service
• Customer service
• Food production
• Performance management
• Communication
• Diploma