Position: Sous Chef (“Segundo Chef”)
About: Direct food preparation, production, and control for all food outlets and banquet facilities at a resort. Responsibilities include supervising and coordinating activities of culinary staff, enhancing food product offerings, maintaining quality and standards, ensuring compliance with safety regulations, and liaising between culinary team and other hotel departments. The role involves overseeing food inventories and staff performance, participating in the hiring process, and upholding sanitation standards.
Requirements: High school or equivalent education required; minimum of two years of culinary schooling preferred; five years of prior experience as a Chef with knowledge of 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, dental insurance, employee discounts, 401(k), flexible work schedule
