Position: Sous Chef (“Segundo Chef”)
About: This position is for a Chef at a resort, overseeing food preparation, production, and control for all food outlets and banquet facilities. The chef will lead the culinary team in enhancing food quality and presentation, ensuring compliance with safety standards, and maintaining food costs within budget guidelines.
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 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: employee discount on food and beverages, 401(k), flexible work schedule conducive to work-life balance, comprehensive health insurance
