Sous Chef | Le Cavalier| HOTEL DU PONT | Wilmington, DE

PM New • Wilmington, DE

26d

About The Position

What You’ll Do Oversee daily kitchen operations and support line execution during service Assist with menu development, specials, and seasonal offerings Ensure consistency, quality, and presentation of all dishes leaving the kitchen Lead, train, and mentor cooks and prep staff, fostering a collaborative and accountable team culture Maintain a clean, organized, and efficient kitchen environment Manage ordering, inventory, and food cost controls in coordination with the Executive Chef Uphold all health and safety regulations and ensure kitchen staff follow sanitation standards Who You Are Experienced culinary professional with 3–5 years of leadership experience in a high-end or boutique restaurant setting Skilled in French culinary techniques and modern plating standards Hands-on leader who leads by example and motivates others Organized, efficient, and passionate about delivering memorable dining experiences Comfortable balancing creativity with consistency and operations with artistry Why You’re Here You’re not just looking for a kitchen—you’re looking for a craft. At Le Cavalier, you’ll be part of a team that takes pride in precision, flavor, and the pursuit of excellence. You’ll help shape the guest experience through food that tells a story and a kitchen culture rooted in respect and growth. Cook with purpose. Lead with pride. Be part of the next chapter at Le Cavalier.

Requirements

• Experienced culinary professional with 3–5 years of leadership experience in a high-end or boutique restaurant setting
• Skilled in French culinary techniques and modern plating standards
• Hands-on leader who leads by example and motivates others
• Organized, efficient, and passionate about delivering memorable dining experiences
• Comfortable balancing creativity with consistency and operations with artistry

Responsibilities

• Oversee daily kitchen operations and support line execution during service
• Assist with menu development, specials, and seasonal offerings
• Ensure consistency, quality, and presentation of all dishes leaving the kitchen
• Lead, train, and mentor cooks and prep staff, fostering a collaborative and accountable team culture
• Maintain a clean, organized, and efficient kitchen environment
• Manage ordering, inventory, and food cost controls in coordination with the Executive Chef
• Uphold all health and safety regulations and ensure kitchen staff follow sanitation standards

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed