We are seeking a Sous Chef to join our team at the Fairlane Hotel. In this leadership role, you will be responsible for the success of the kitchen, including menu and recipe development, ordering, delegation, execution, and ensuring all health and safety standards are met. The ideal candidate will have great attention to detail, excellent organizational and communication skills, and the ability to inspire the team daily. Responsibilities: • Directs food preparation and collaborates with the executive chef • Produces high-quality plates, including both design and taste • Oversees and supervises kitchen staff • Ability to learn POS system, espresso machine • Ability to learn to plan and execute banquets • Assists with menu planning, inventory, and management of supplies • Ensures that food is top quality and that the kitchen is in good condition • Keeps stations clean and complies with food safety standards • Offers suggestions and creative ideas that can improve upon the kitchen’s performance • Solves problems that arise and seizes control of issues in the kitchen Qualifications: • 3+ years of Food Service Experience • Comprehensive knowledge and understanding of Food Safety Regulations • Pastry experience is a plus. • Possession of US Work Authorization • Proficiency in English required • Proficiency in Spanish is a plus Compensation: $58,000 - $63,000 yearly

• Directs food preparation and collaborates with the executive chef • Produces high-quality plates, including both design and taste • Oversees and supervises kitchen staff • Ability to learn POS system, espresso machine • Ability to learn to plan and execute banquets • Assists with menu planning, inventory, and management of supplies • Ensures that food is top quality and that the kitchen is in good condition • Keeps stations clean and complies with food safety standards • Offers suggestions and creative ideas that can improve upon the kitchen’s performance • Solves problems that arise and seizes control of issues in the kitchen