Exciting opportunity to join our resort culinary team as the Sous Chef. The sous chef's responsibilities primarily involve assisting the executive chef in managing kitchen operations and ensuring smooth food preparation. This includes overseeing kitchen staff, creating schedules, training new employees, and maintaining food safety standards. Sous chefs also contribute to menu development, inventory management, and food cost control. In essence, they are the second-in-command, responsible for the day-to-day operations and quality control of the kitchen, especially when the head chef is absent. Responsibilities: • A sous chef's core duty is to support the executive chef in all aspects of kitchen management. • This includes delegating tasks, training, evaluating performance, and addressing staff-related issues. • Sous chefs may contribute to creating new dishes, designing menus, and improving existing ones. • They monitor food and supply levels, manage inventory records, and place orders for replacements. • Ensuring all dishes are prepared and presented to the highest standards and that the kitchen adheres to safety regulations. • This includes maintaining a clean and organized kitchen, managing equipment, and ensuring smooth workflow. • Sous chefs play a key role in training new kitchen staff and mentoring junior cooks. • In the head chef's absence, the sous chef takes charge of the kitchen, ensuring smooth operations and consistent quality. • They communicate with front-of-house staff and other departments to ensure smooth service. • Monitoring food costs and contributing to efforts to minimize waste and control expenses. Qualifications: • Prior cooking experience required • Supervisory experience preferred Compensation: $45,000

• A sous chef's core duty is to support the executive chef in all aspects of kitchen management.  • This includes delegating tasks, training, evaluating performance, and addressing staff-related issues.  • Sous chefs may contribute to creating new dishes, designing menus, and improving existing ones.  • They monitor food and supply levels, manage inventory records, and place orders for replacements.  • Ensuring all dishes are prepared and presented to the highest standards and that the kitchen adheres to safety regulations.  • This includes maintaining a clean and organized kitchen, managing equipment, and ensuring smooth workflow.  • Sous chefs play a key role in training new kitchen staff and mentoring junior cooks.  • In the head chef's absence, the sous chef takes charge of the kitchen, ensuring smooth operations and consistent quality. • They communicate with front-of-house staff and other departments to ensure smooth service.  • Monitoring food costs and contributing to efforts to minimize waste and control expenses.