Sous Chef

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The Sous Chef works as a member of the Food and Beverage Team and reports to the Chef.

Key traits for success: strong culinary experience and skills, teaching abilities, organization, teamwork, positivity, work ethic. Responsible for supporting the Chef in all areas of meal preparation, food ordering and delivery receiving, management of kitchen staff, menu planning, and kitchen maintenance and organization, along with performing regular cook duties and cleaning tasks. Sous chef is looked to for advice and teaching, and assists the chef in teaching cooks and wait staff about different dishes, ingredients, and cooking techniques. This role is part of a cohesive culinary team that produces high-quality, western-inspired food for up to 150 guests per week as well as 100+ staff. A positive attitude, strong work ethic and attention to detail are essential qualities for a member of the culinary staff.  [see Cook job description]

All culinary staff work a 6/day work week. The Sous Chef works an average of 13hrs a day.