Supports the Executive Chef in overseeing the day-to-day administration and culinary operations of the hotel. This person is responsible for training, supervising and working with the culinary staff in order to prepare, cook and present menu items consistent with the Resort's culinary standards and excellence. Monitors and controls kitchen maintenance/sanitation; labor and food costs; creating and enforcing standards. The Sous Chef must be a liaison with all departments within the kitchen and all other hotel departments. Minimum 3 years of experience in a similar role. A TB Clearance issued within the last 12 months will be required. While base pay starts at $80,000.00, there is potential for a higher salary based on factors such as applicant skill, experience, education. Health Insurance (Dental, Medical, Prescription, Vision) Paid Holidays, Sick, Vacation and Medical Leave Retirement Plan (401K) Recognition and Award Programs Employee Assistance Program Discounted Hotel Rates And many opportunities for growth through our training and development programs! *please note that benefits may vary depending on position or property