Senior Sous Chef

The Chef de Cuisine oversees all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role leads the culinary team in menu creation, food preparation, and kitchen management while maintaining strict standards of safety, sanitation, and cost control. The Chef de Cuisine works closely with management to deliver exceptional guest experiences that align with the property’s brand and hospitality standards.

Key Responsibilities

Leadership & Team Management

• Supervise, train, and develop kitchen staff, including sous chefs, line cooks, and prep teams.
• Foster a positive, collaborative, and efficient kitchen culture.
• Schedule and manage labor to meet business demands while controlling costs.

Menu Development & Execution

Operational & Financial Management

Safety, Sanitation & Compliance

Guest Experience

Qualifications

Physical Requirements