Sous Chef

Oversee the daily culinary operations for a conference facility, ensuring consistency and quality across all menu items. Assist the Executive Chef with menu development, cost control, and procurement to optimize profitability. Lead kitchen prep, production, and plating, while supervising hourly staff and maintaining high sanitation standards. Plan and execute catering events, including large-scale banquet service and special menus. Collaborate with marketing and culinary teams to roll out new culinary programs and seasonal offerings. Ensure compliance with food safety, sanitation rules, and company policies through training and coaching.