We are seeking a passionate and experienced Senior Sous Chef to join a culinary leadership team. This is a hands-on role for a skilled professional who thrives in a high-volume à la carte kitchen and is committed to excellence in food preparation, presentation, and safety.

You’ll work closely with the Kitchen Manager to oversee all aspects of kitchen operations and lead a motivated culinary team.

Proven experience in a fine-dining or high-volume à la carte kitchen is essential—hotel or lodge experience won’t be considered.

You should be confident managing inventory, ordering supplies, and supporting kitchen budgeting.

A culinary degree or equivalent professional training is preferred.

Strong leadership, communication, and organizational skills are key, along with the ability to stay composed under pressure.

Responsibilities include supervising kitchen staff, maintaining food quality and consistency, training and scheduling, optimizing food costs, and ensuring full compliance with health and safety standards.

You’ll also manage kitchen operations in the absence of the Kitchen Manager and foster a collaborative, respectful kitchen culture.

Working hours: 7:30 am to close, including evenings, weekends, and holidays.

Please send your resume/CV