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As a Sous Chef at La Mar, you will be the third in command in the kitchen under the supervision of the Chef De Cuisine and Specialty Sous Chef. You will be managing and organizing the kitchen team to deliver consistent food quality aimed at creating amazing experiences for guests. You will ensure that all safety guidelines are followed and are in accordance with the standard operating procedures as implemented by the Executive Chef.

In this role, you will be coordinating and supervising food and supplies, budgeting expenses, and preparing menus. In the absence of the Chef de Cuisine, you will attend daily briefings and monthly operational meetings to ensure that all applicable action points are followed.