Sous Chef

• Lead daily food preparation in assigned areas ensuring high-quality fresh ingredients and seasonal techniques
• Assist with interviewing hiring training and managing culinary staff to maintain a high-performing team
• Uphold strict standards for cleanliness food handling and sanitation to ensure a safe and efficient kitchen environment
• Organize oversee and manage food prep operations including creating menus recipes and executing menu implementation timelines
• Control food costs by monitoring inventory maintaining portion control and minimizing waste
• Foster a respectful and cooperative kitchen environment mentoring associates for career growth and advancement

• High school diploma or equivalent
• Prior experience in a culinary leadership role
• Knowledge of food safety standards and kitchen sanitation
• Ability to manage and lead a culinary team effectively
• Strong communication and interpersonal skills
• Availability to work flexible hours including weekends and holidays
• Strong leadership and organizational skills
• Ability to maintain consistency and quality across culinary operations
• Collaborative approach to working with front-of-house team to enhance guest experiences
• Passion for coaching developing talent and delivering exceptional guest experiences

Associate's degree in culinary arts or business administration preferred

• Medical insurance
• Dental Insurance
• Vision Insurance
• Paid parental leave
• Referral bonuses
• vacation
• Tuition Reimbursement
• Discounted rooms
• leadership development opportunities