Winter 26/27: Sous Chef
Core
Second-in-command culinary leader managing kitchen operations, food safety, and staff supervision in a resort restaurant.
Role type
Sous Chef
Builds
High-quality food service for resort guests
Domain
Hospitality / Resort Dining
Required skills
Advanced culinary skills, food safety management, staff supervision, menu development support, inventory management, recipe adherence
Preferred skills
Ability to lift 75 pounds, stamina for standing/walking 6 hours, strong sense of taste and smell
Technologies
None stated
Responsibilities
Supervise lower-level cooks and kitchen staff, ensure food safety and sanitation standards, prepare food to Chef's specifications, assist in menu development, manage food inventory and ordering, coordinate station production
Seniority
Mid-level, hands-on IC
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