Our resort is currently hiring a Sous Chef. The sous chef is the second-in-command of the kitchen, working directly under the head or executive chef. You are responsible for managing the day-to-day operations of the kitchen, including supervising staff, ensuring food quality, and assisting with menu planning and recipe development. Essentially, they bridge the gap between the head chef's vision and the kitchen's execution, ensuring smooth and efficient service. Responsibilities: Supervision and Staff Management: • Sous chefs oversee kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring they adhere to standards and procedures. They may also be involved in training, scheduling, and performance evaluations. Culinary Operations: • This includes tasks like preparing dishes, ensuring food quality and presentation meet standards, and managing inventory (ordering, receiving, and storing ingredients). Menu and Recipe Development: • Sous chefs may collaborate with the head chef in creating new dishes, developing recipes, and refining existing menu items. Inventory Management: • They monitor inventory levels, track supplies, and manage ordering to ensure the kitchen has the necessary ingredients for service. Maintaining Standards: • Sous chefs are responsible for upholding food safety and sanitation standards, as well as ensuring the kitchen meets all health and safety regulations. Communication and Collaboration: • Effective communication with the front-of-house staff, as well as the head chef and other kitchen personnel, is crucial for smooth service and addressing customer needs. Problem Solving: • Sous chefs are often tasked with handling unexpected challenges in the kitchen, such as equipment malfunctions, ingredient shortages, or staff issues. Assuming Leadership: • In the absence of the head chef, the sous chef typically assumes full responsibility for the kitchen's operations. Qualifications: • Prior culinary experience required • Strong understanding of food safety laws • Prior supervisory experience • Culinary degree or years of experience

• Supervision and Staff Management: • Sous chefs oversee kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring they adhere to standards and procedures. They may also be involved in training, scheduling, and performance evaluations. Culinary Operations: • This includes tasks like preparing dishes, ensuring food quality and presentation meet standards, and managing inventory (ordering, receiving, and storing ingredients). Menu and Recipe Development: • Sous chefs may collaborate with the head chef in creating new dishes, developing recipes, and refining existing menu items. Inventory Management: • They monitor inventory levels, track supplies, and manage ordering to ensure the kitchen has the necessary ingredients for service. Maintaining Standards: • Sous chefs are responsible for upholding food safety and sanitation standards, as well as ensuring the kitchen meets all health and safety regulations. Communication and Collaboration: • Effective communication with the front-of-house staff, as well as the head chef and other kitchen personnel, is crucial for smooth service and addressing customer needs. Problem Solving: • Sous chefs are often tasked with handling unexpected challenges in the kitchen, such as equipment malfunctions, ingredient shortages, or staff issues. Assuming Leadership: • In the absence of the head chef, the sous chef typically assumes full responsibility for the kitchen's operations.