Sous Chef

• Work with Executive Chef to achieve a smooth running of the Main Kitchen Culinary areas.
• Maintaining the hotel's cuisine concepts and standards
• High focus on Food safety & protection as HACCP standards.
• Responsible to maintain the overall welfare of our Associates by providing them with the training
• Assist in preparing daily and weekly market lists for the culinary operation.
• Execution of Culinary Management & Staff reviews.
• Supervise all aspects of staff management with the Executive Chef
• Weekly departmental meetings with Kitchen and Food and Beverage
• Promote positive inter-departmental relations through candid communication and cooperation

• Passion for creating incredible food that delights and attracts guests.
• Excellent communication skills and great hands on leadership qualities.
• Able to work on a flexible schedule including evenings and weekends
• Minimum of 3 experience in a similar role preferred.

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