The Sous Chef will maintain smooth operation of the Kitchen during assigned shift. Ensures food is prepared according to Chef’s specifications and trains employees to the hotel / kitchen standards. This position will require full coverage of the Chef’s responsibilities during their absence. This position reports to Chef de Cuisine. Job Posting Deadline
Applications for this position will be accepted until October 1, 2026 for the 2026-2027 Winter Season. Essential Job Functions / Key Job Responsibilities Assists unit chef in all aspects of kitchen operations, as directed by the Executive Chef and Restaurant Manager Acts as a coach, teacher and trainer to culinary employees  Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation  Supervises employees to achieve assigned tasks according to kitchen standards  Ensure that all daily opening procedures and preparation lists are followed  Maintain and promote proper food safety and handling protocol using training guidelines Communicates discrepancies from standard with the Executive Chef and Restaurant Manager  Ensures cleanliness guidelines for all kitchen production, walk-ins and storage areas  Expedites preparation of essential items for service; execution of menu items during service  Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers  Assists Chef with assigning duties and scheduling, monitoring performance and productivity, catering events, line cooking management  Other duties as assigned
