The Restaurant Sous Chef (Culinary Operations Supervisor) supports daily kitchen operations by supervising culinary staff, maintaining high food quality standards, and ensuring a clean, safe, and productive work environment. This role is responsible for staff training, scheduling, menu development, and collaboration with Food & Beverage leadership to deliver exceptional guest experiences.
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Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
Number of Employees
251-500 employees