Chef Sous - Exempt

Lead and supervise kitchen staff during the morning shift, overseeing food preparation, presentation, and consistency while assisting the Executive Chef in directing daily operations. Prepare and cook a variety of dishes including breakfast and brunch, manage mise en place, and monitor inventory levels to ensure adequate stock. Train junior staff on cooking techniques and safety standards, maintain accurate logs of food waste and supplies, and ensure full compliance with health and safety regulations. Collaborate with front-of-house teams to support timely order delivery and implement recipe changes to improve quality. Requires 3+ years of experience in a high-volume kitchen, preferably in a resort setting, with the ability to work the dinner/PM shift.