Sorelle Sous Chef

DUTIES & RESPONSIBILITIES:

Culinary Leadership & Execution

• Lead the preparation and execution of banquet menus, including plated dinners, buffets, and specialty stations.
• Ensure consistency in flavor, presentation, and portioning across all event dishes.
• Supervise mise en place and prep schedules for banquet functions.
• Innovate and refine menu offerings in collaboration with the Chef de Cuisine and Executive Chef.

Event Operations & Guest Experience

• Oversee culinary setup, service, and breakdown for events.
• Ensure timely execution aligned with event timelines and guest expectations.
• Participate in tastings, planning meetings, and client consultations as needed.
• Maintain a strong understanding of luxury service standards and current culinary trends.

Team Development & Communication

• Supervise and mentor Cook 1s, Cook 2s, and culin...