Description
The Sous Chef assists the Executive Chef and Director of F&B in managing all kitchen operations for a full-service hotel, including food production, menu support, staff supervision, scheduling, food safety, inventory, cost control, and guest service. The role requires a high school diploma or equivalent, culinary training preferred, and 3–5 years of progressive culinary experience in a high-volume restaurant, resort, or full-service hotel, with availability for days, evenings, weekends, and holidays. The position offers $75,000–$80,000 annually plus medical, dental, vision insurance, a 401(k) match, employee meals, and travel discounts.
