The position will ensure that all food is of the highest quality and presented beautifully. Creativity and a passion for food and service are also key to this role. The resort has become known for its superior food, attention to detail and warm, friendly service.

The Restaurant Sous Chef's Responsibilities Include:

• Working directly with the executive chef and culinary team to ensure food is prepared and presented as specified.
• Training and mentoring restaurant cooks.
• Maintaining clean and properly running equipment.
• Adhering to company standards for safe food handling and storage.
• Working as a team with management, chef, and service staff to fulfill all guest requests.
• Maintaining labor and food costs.
• Managing culinary department in the absence of the executive chef.
• Assisting chef as needed.

A culinary degree and luxury hotel experience is required. The individual should have the ability to train and develop the culinary staff as well as prepare and present a high-quality product.

• Opportunities for creativity and innovation in food presentation.
• Supportive and collaborative work environment.
• Training and mentoring opportunities.

• Culinary degree required.
• Luxury hotel experience.
• Ability to train and develop culinary staff.
• Strong attention to detail.
• Knowledge of safe food handling and storage procedures.