Sous Chef

The Sous Chef assists the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, including managing food preparation, leading kitchen staff, and ensuring quality and consistency.

Requirements

• 2+ years of supervisory experience in an upscale resort, hotel, or high-volume environment
• State-certified and/or Serve Safe certified
• Proven expertise in food control, kitchen management, and operational efficiency
• Strong leadership and communication skills with the ability to manage a diverse kitchen team
• Excellent multitasking, problem-solving, and decision-making abilities under pressure
• High attention to detail and a passion for exceptional dining experiences
• Flexible and adaptable, with availability to work evenings, weekends, and holidays
• Positive attitude, professionalism, and commitment to high standards

Benefits

• Golf privileges
• Retail and restaurant discounts
• Employee meal program
• Uniform supplied
• Employee Assistance Program – Canopy