Sous Chef - Pastry - Fine Dining

The Pastry Sous Chef is responsible for coordinating daily food operations, maintaining assigned workstations and equipment, managing inventory, and ensuring compliance with all company and departmental policies and procedures in a fine dining restaurant at a luxury resort.

Requirements

• Relevant culinary qualification and previous supervisory experience required
• Excellent communication skills, both written and verbally
• Computer literate in Microsoft Word, Excel, Outlook
• Must be detail oriented and able to manage competing priorities in a fast paced environment
• Ability to work all stations on the line
• Excellent communication skills, both written and verbal
• Food handling certification
• Knowledge of food cost controls

Benefits

• Paid time off
• 401(k) program
• Medical, dental, and vision coverage
• Educational and career advancement support
• Savings across resort dining, retail, spa, and activities
• Discounted associate meals, dry cleaning, and uniform services