
The Sous Chef role supports kitchen operations within a regional food service team, assisting with menu planning, inventory management, and sanitation compliance. Key responsibilities include directing kitchen staff, training team members, monitoring food quality and safety standards, and managing departmental costs to maximize profitability. The position offers the opportunity to lead the kitchen in the absence of senior management while fostering a culture of safety, diversity, and exceptional customer service. This role appeals to culinary professionals seeking a supportive community focused on growth and meaningful impact, with daily regional travel required.






















