Under the direction of the Chef De Cuisine, the Sous Chef – F&B supervises daily overall operation assigned kitchen supporting specific venue or area of operation. Schedules, supervises, coordinates, trains and participates in all activities of subordinate cooks, stewards and other kitchen personnel. In collaboration with Food & Beverage management, this position is responsible for establishing menu forecasts based on customer counts, business forecasts, previous experience, dates, and holidays, ensuring adherence to all health and safety regulations and Enterprise policies and procedures. Representing the culinary team’s best‑in‑class culture, the Sous Chef champions the goals and priorities in a manner that reflects and upholds our vision, mission, and values.

Essential Duties And Responsibilities

• Maintains and ensures all recipes, flavor profiles, consistency in quality, appearance and production timeframes are adhered to for all menu/food items being p...