Sous Chef

The Sous Chef is responsible for supervising food preparation and kitchen operations, ensuring food quality and safety standards, and managing kitchen staff and inventory.

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.
• Proficiency in managing kitchen inventory and ordering supplies.
• Excellent communication and leadership skills to manage kitchen operations.

Benefits

• Comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks.