Sous Chef

The Sous Chef is responsible for the daily leadership of kitchen operations at Lifesaving Station, ensuring exceptional food quality, operational discipline, financial accountability, and team development while maintaining alignment with resort standards and culinary vision.

Requirements

• 4+ years of progressive kitchen leadership experience in a full-service or fine dining restaurant
• Prior Chef de Cuisine or Sous Chef experience preferred
• Strong understanding of food cost management and labor control
• Advanced culinary techniques and knife skills
• Experience in seasonal menu development and menu costing
• Strong leadership, coaching, and team development skills
• Ability to prioritize, delegate, and remain composed under pressure
• Passion for hospitality and culinary excellence