Executive Sous Chef

The Sous Chef works out the menu plan and other food-related activities of the resort. They efficiently prepare food, replenish food stocks, and guide the staff to ensure that all food preparation protocols are respected. The Sous Chef is responsible for ordering from suppliers and ensuring the kitchen is equipped with all necessary tools. Additionally, they see to it that only the highest quality of food is to be served. The Sous Chef takes charge of planning the menu items as well, including specials of the day and regular options.

Sous Chef skills and qualifications

In addition to being a fantastic cook, there are many skills and qualifications needed to work in a busy kitchen. Some of the essential qualities a good Sous Chef candidate should have in order to be most effective at running the kitchen team and performing well on the job include:

• Excellent ability to multitask
• Excellent knowledge of various cuisines and cooking techniques
• Strong organizational skills
• Excellent ability to work under pressure
• Good communication skills for recruiting and training new staff members
• Excellent teaching abilities
• Good leadership skills

Sous Chef experience requirements

The Sous Chef must have several years of experience in professional kitchens and commercial food preparation.

Job Types: Full-time, Permanent

Pay: $55,000.00-$60,000.00 per year

Benefits:

• Dental care
• Extended health care
• Vision care

Experience:

• Cooking: 5 years (required)

Work Location: In person