Sous Chef

Key Responsibilities:

• Oversee daily production, prep, and execution in assigned kitchen areas.
  
• Lead and train line cooks and support staff.
  
• Ensure quality, timeliness, and visual appeal of all dishes.
  
• Maintain proper food storage, rotation, and sanitation standards.
  
• Review banquet/event sheets and prepare accordingly.
  
• Assist with inventory and cost management.
  
• Uphold a clean, organized, and safe kitchen environment.
  

Requirements

• 3+ years of sous chef experience in a resort or high -volume kitchen.
  
• Bachelor's Degree in Culinary Arts, Gastronomy or Hospitality, Tourism Management.
  
• Proficiency with fresh, local ingredients (especially seafood).
  
• Strong organizational and leadership skills.
  
• ServSafe certification preferred.
  
• Availability for flexible shifts, evenings, 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

• $70,000 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