Position: Terrace Sous Chef
About: Assist the Executive Chef in the direction and oversight of all culinary operations, including meal preparation, food quality, and compliance with regulations. Ensure adherence to sanitation/health regulations, hotel requirements, and departmental policies. Coordinate with the Chef to review assignments and monitor staff performance. Maintain equipment, prepare ingredients, handle daily specials, and assist in inventory management. Salary Range: $76,000 – $78,000 yearly
Requirements: Ability to work in confined spaces for long periods, lift objects up to 80 pounds, and stand for extended periods. Attention to detail, ability to prioritize, delegate, and work under pressure. Culinary college degree preferred, 2-3 years of Sous Chef experience, previous supervisory experience, Food Handler’s Certificate required.
