Position: Sous Chef (“Segundo Chef”)
About: This position is for a Chef at a resort that oversees food preparation, production, and control for all food outlets and banquet facilities. The Chef will be responsible for enhancing the food product presented to guests, ordering food products, leading meal preparation, and ensuring compliance with safety and sanitation standards. They will also create and implement new menus, participate in monthly food inventories, and manage the culinary team’s payroll.
Requirements: High school or equivalent education required; minimum of two years of culinary schooling preferred; five years of prior experience as Chef with knowledge of most international and domestic dishes; extensive knowledge of wine pairing; certification as Chef or Certified Master Chef by a government accredited culinary agency; Safe Server Alcohol & Food Handlers certification required; ability to provide and maintain a valid driver’s license; CPR certification and/or First Aid training preferred
Benefits: health insurance, 401(k)
