
The Sous Chef role within the Food Court kitchen supports the Regional Executive Chef by leading daily operations and managing direct reports. Key responsibilities include overseeing staff scheduling, ensuring strict adherence to food safety and sanitation protocols, conducting recipe audits, and developing departmental budgets to control costs. The position emphasizes mentoring team members, resolving guest feedback, and maintaining high culinary standards through continuous training. This opportunity appeals to candidates seeking a dynamic leadership environment with a focus on team development and operational excellence. The role requires an on-site presence in a high-volume venue, involving varied shifts and physical activity, while offering a supportive culture with access to professional growth resources and comprehensive benefits.























