Sous Chef - Staff Dining
Core
Oversee daily operations of a high-volume production kitchen and manage the stewarding team for internal staff dining.
Role type
Sous Chef (Staff Dining)
Builds
Staff meals and dining services for internal employees
Domain
Hospitality / Staff Catering
Required skills
high-volume kitchen operations, team leadership, stewarding management, stakeholder management, organizational planning, adaptability
Responsibilities
Lead a professional culinary team, organize and control kitchen production, manage stewarding team, ensure consistency and quality of meals, achieve financial and people targets
Seniority
Mid-level, hands-on IC
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