Team Member Restaurant - Sous Chef

Requirements

• 3–5 years’ culinary experience with at least 1 year as Chef de Partie or Sous Chef; high-volume cafeteria/staff dining or banqueting experience preferred.

• Solid knowledge of HACCP/food safety, allergens, and nutrition basics.

• Proven team leadership on multi-shift operations.

• Comfortable with costing, inventories, and menu engineering.

• Strong English; additional languages an advantage. Culinary diploma/certification preferred.

Skills & attributes

• Hands-on leader; calm under pressure; fair and consistent.

• Organized, data-minded (logs, costs, rosters), and solution-focused.

• Guest mindset applied to team members: quality, timeliness, and care.

• Flexible to work island-based schedules (weekends/holidays/overnights as needed).