Sous Chef, The Department at Hudson's

The Sous Chef is responsible for leading culinary execution for catered events, banquets, activations, VIP experiences, and daily production operations at The Department at Hudson’s. This role serves as a hands-on culinary leader responsible for maintaining exceptional food quality, operational excellence, team development, and flawless event execution.

The Sous Chef supports all culinary functions including production, event execution, staffing coordination, food safety compliance, inventory control, and culinary leadership while upholding the elevated hospitality standards of The Department at Hudson’s.

This position requires flexibility, urgency, strong organizational skills, and the ability to lead multiple events simultaneously in a fast-paced luxury hospitality environment.