Sous Chef

Oversee day-to-day administration and culinary operations of the hotel kitchen by supporting the Executive Chef in training, supervising, and coordinating with culinary staff to prepare menu items consistent with Resort standards. Monitor and control kitchen maintenance, sanitation, labor, and food costs while enforcing established protocols. Act as a liaison between all kitchen departments and other hotel units to ensure seamless collaboration. Requires minimum 3 years of experience in a similar role and a TB Clearance issued within the last 12 months. Base pay starts at $80,000.00 with potential for higher compensation based on skill and experience.