Subjefe de Cocina - Sous Chef

Develop seasonal menus with the Executive Chef by designing dishes that balance presentation and flavor while ensuring high-quality menu production. Manage kitchen operations and staff in the absence of the Executive Chef, including recruiting, training, and evaluating culinary team performance. Supervise inventory, place supply orders, and enforce food safety and hygiene standards. Support front-of-house and kitchen line tasks such as food preparation, plating, and immediate guest issue resolution. Assist in creating weekly schedules for the culinary team and design tasting menus for special events. Work nights, weekends, and holidays as required.