Executive Sous Chef

Key Responsibilities:

• Assist in overseeing daily kitchen operations, menu execution, and food quality.
  
• Directly supervise sous chefs, cooks, and kitchen staff.
  
• Ensure consistency in preparation, presentation, and adherence to standards.
  
• Manage food costs, inventory, ordering, and labor efficiency.
  
• Support special events, banquets, and seasonal menu development.
  
• Maintain strict sanitation, safety, and food handling protocols.
  
• Train and mentor the culinary team in a fast -paced luxury environment.
  

Requirements

• Bachelor's Degree in Culinary Arts, Gastronomy or Hospitality, Tourism Management.
  
• 5+ years of executive sous chef or senior culinary leadership in a luxury resort/hotel.
  
• Strong culinary skills with experience in diverse cuisines, including seafood.
  
• Excellent leadership and team development abilities.
  
• Proven track record in cost control and high -volume operations.
  
• Culinary certification and ServSafe (or equivalent) required.
  
• Flexible schedule for all shifts, including weekends and holidays.
  
• Due to visa restrictions, at the
  moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian
  nationals is a legal requirement tied to the specifics of the TN visa, not a
  preference of the employer.
  

Benefits

• $85,000 USD Annual Salary
  
• Insurance plans
  
• 401(k)
  
• Additional benefits from the EOS Guide
  
• Housing
  
• Onsite housing: $2,600 per month (all utilities included), 2 -bedroom unit with 1 bathroom and balcony
  
• Offsite housing: $1,450 per month for a 1 -bedroom apartment (all utilities included)
  
• Arrival flight