Description
The Duquesne Club is hiring a Sous Chef to lead daily culinary execution across à la carte dining, private events, banquets, and special Club occasions. The role partners with the Executive Chef, manages kitchen teams, develops menus, oversees food quality and safety, plans production and purchasing, and coordinates with front-of-house and other departments. Candidates should have progressive culinary leadership experience in a demanding hospitality environment, strong classical and contemporary culinary skills, talent-development ability, and the flexibility to work evenings, weekends, and holidays.
