RED Hospitality & Leisure

This full-time Sous Chef role supports the Executive Chef in managing kitchen operations within a hotel or fine dining setting. Key responsibilities include supervising kitchen staff, overseeing food preparation and presentation, collaborating on menu development, and maintaining strict safety and inventory standards. The position appeals to culinary professionals seeking a dynamic environment where creativity and leadership are valued. The team fosters a culture of excellence, offering opportunities to shape guest dining experiences while working in a fast-paced, collaborative atmosphere.