Found Description
Responsibilities
- Support and oversee day to day kitchen operations across restaurant and banquet services
- Work closely with the Executive Chef as a true operational partner and second in command
- Lead, coach, and develop kitchen team members while fostering a positive and accountable culture
- Participate in scheduling, labour management, staffing oversight, and team development
- Support inventory control, food cost management, and operational efficiencies
- Assist with hiring, onboarding, and training initiatives
- Collaborate on menu development, seasonal updates, and customized event offerings
- Ensure consistency in food quality, presentation, and service standards
- Support execution of multiple events and service periods simultaneously
Requirements
- Previous Sous Chef experience preferred
- Experience within hotels, banquet operations, corporate culinar...