Sous Chef

Join our culinary team! We’re looking for a passionate and experienced Sous Chef to work alongside our Executive Chef and help lead our kitchen team. If you enjoy creating great food, developing people, and working in a fast-paced environment, we’d love to meet you! Responsibilities: What You’ll Do Help lead and support the kitchen team during daily operations. Ensure delicious, consistent, and beautifully presented food. Assist with menu planning, food preparation, ordering, and inventory. Help manage food and labor costs while minimizing waste. Support restaurant, banquet, and catering operations. Train, coach, and encourage kitchen team members. Maintain a clean, organized, and safe kitchen. Ensure proper food handling and sanitation standards. Work closely with the Executive Chef to meet culinary and departmental goals. Jump in and help wherever needed to keep the kitchen running smoothly. **** Qualifications: What We’re Looking For 3–4 years of culinary supervisory experience in a hotel, restaurant, resort, or similar environment. A positive, team-focused leader who enjoys developing others. Strong communication, organization, and problem-solving skills. Knowledge of food safety, sanitation, inventory, and cost control. Food Safety/Food Handler certification preferred or required as applicable. Flexibility to work evenings, weekends, and holidays. **** Why Join Us? Be part of a team where your leadership, creativity, and passion for hospitality make a difference every day. You’ll have the opportunity to work closely with the Executive Chef, grow your culinary leadership skills, and help create memorable experiences for our guests. If you’re ready to bring your talent and passion to the kitchen, we’d love to hear from you! Compensation: $23 - $25 hourly

• What You’ll Do • Help lead and support the kitchen team during daily operations. • Ensure delicious, consistent, and beautifully presented food. • Assist with menu planning, food preparation, ordering, and inventory. • Help manage food and labor costs while minimizing waste. • Support restaurant, banquet, and catering operations. • Train, coach, and encourage kitchen team members. • Maintain a clean, organized, and safe kitchen. • Ensure proper food handling and sanitation standards. • Work closely with the Executive Chef to meet culinary and departmental goals. • Jump in and help wherever needed to keep the kitchen running smoothly.