Sous Chef | Le Cavalier| HOTEL DU PONT

Overview

• Oversee daily kitchen operations and support line execution during service
• Assist with menu development, specials, and seasonal offerings
• Ensure consistency, quality, and presentation of all dishes leaving the kitchen
• Lead, train, and mentor cooks and prep staff, fostering a collaborative and accountable team culture
• Maintain a clean, organized, and efficient kitchen environment
• Manage ordering, inventory, and food cost controls in coordination with the Executive Chef
• Uphold all health and safety regulations and ensure kitchen staff follow sanitation standards

• Experienced culinary professional with 3–5 years of leadership experience in a high-end or boutique restaurant setting
• Skilled in French culinary techniques and modern plating standards
• Hands-on leader who leads by example and motivates others
• Organized, efficient, and passionate about delivering memorable dining experiences
• Comfortable balancing creativity with consistency and operations with artistry

Why You’re Here

You’re not just looking for a kitchen—you’re looking for a craft. At Le Cavalier, you’ll be part of a team that takes pride in precision, flavor, and the pursuit of excellence. You’ll help shape the guest experience through food that tells a story and a kitchen culture rooted in respect and growth.

Cook with purpose. Lead with pride. Be part of the next chapter at Le Cavalier.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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