Sous Chef

Responsible for duties as assigned by the Executive Chef, Executive Sous Chef and/or General Manager including overseeing all resort restaurants kitchen operations. Must have previous management experience as well as advanced cooking knowledge with several years of line or specialized training and be able to uphold company quality and sanitation standards.

Strong understanding of cooking fundamentals – prep and line, including meat cutting, sauce making, and sanitation protocols

Leadership and supervisory skills

Excellent written and verbal communication skills

Strong attention to detail and organizational skills

Industry specific strategic and analytical knowledge

Proficient computer skills (including Microsoft word, Excel, Outlook, and database applications)

Serve safe certification

Must be at least 18

Preferred

Classical culinary training

Strong knife skills

Understanding and ability to adhere to ABC regulations

Typical Schedule

Days:

Varies, including weekends and holidays

Hours:

Varies, including evenings

Core Responsibilities