Sous Chef – Summer 2026

Position Overview

The Sous Chef is responsible for overseeing day‑to‑day operations of a specified outlet, ensuring high‑quality food and beverage service. The role focuses on leadership, planning, and maintaining food service standards.

Essential Functions

• Oversee the back‑of‑house culinary team of the assigned outlet.
• Conduct daily back‑of‑house operations and lead the culinary team.
• Ensure compliance with food service standards, health‑and‑safety regulations, and quality controls.
• Participate in food preparation and serving when needed.
• Manage training and development of back‑of‑house staff.
• Provide timely and accurate incident and deficiency reporting.
• Resolve issues promptly and collaborate with management on recommendations and progress reports.