Lead Sous Chef — High-Volume Hotel & Events Kitchen

A hospitality company in Raleigh, Newfoundland and Labrador, is seeking a Sous Chef to manage kitchen operations and ensure the highest standards of food quality. The ideal candidate will have at least 3 years of cooking experience in a hotel or large venue, along with previous supervisory experience. Responsibilities include food preparation, supervising kitchen staff, and preparing for events for over 400 guests. Strong communication and customer service skills are a must.
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