Sous Chef (All Day Dining)

About the role

Exceptional Hospitality Starts with You. Picture yourself brightening someone’s day. As a Sous Chef you will lead daily kitchen operations, delivering memorable experiences that enhance each guest’s stay.

Key responsibilities

• Lead culinary team operations: Provide hands‑on leadership and in‑the‑moment coaching to kitchen staff, with either a focus on Outlets or Banquets.
• Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods.
• Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials.
• Promote cross‑department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support: Assist with inventory management, ordering, and scheduling.
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.

Required profile

• A passion for spreading the light and warmth of hospitality.
• Acting with integrity and always doing the right thing.
• Inspiring others through leadership.
• A belief that teamwork drives the best outcomes.
• A sense of ownership and accountability.
• A focus on the now, bringing urgency and discipline to every moment.