Sous Chef

The Sous Chef supports the Executive Chef in leading daily kitchen operations and delivering exceptional culinary experiences across multiple dining venues. This hands-on leadership role is responsible for food quality, team development, operational efficiency, sanitation compliance, and maintaining the high standards expected of a Forbes Five-Star and Relais & Châteaux property.

• Lead and supervise daily kitchen operations, including preparation, execution, and service.
• Ensure consistent food quality, presentation, and adherence to recipes and standards.
• Train, mentor, and develop culinary team members.
• Assist with menu development, recipe costing, and seasonal offerings.
• Maintain food safety, sanitation, and workplace safety standards.
• Manage inventory, ordering, receiving, and product rotation.
• Assist with labor management, scheduling, and payroll oversight.
• Collaborate with leader...