Sous Chef

The Sous Chef is responsible for supervising food preparation for all culinary operations in the hotel, ensuring that food quality, quantity control, taste, and presentation meet the standards set by the Executive Chef.

Requirements

• Minimum of 3 years of experience in a similar role in a culinary environment, preferably in a hotel or restaurant.
• Strong knowledge of food preparation techniques, portion control, and presentation standards.
• Ability to supervise and train kitchen staff, ensuring compliance with food safety and sanitation regulations.

Benefits

• Medical
• Dental
• Vision
• PTO
• 401(k) matching
• Wellness support
• Life and disability coverage
• Savings accounts
• Tuition aid
• Travel and lodging perks