The Sous Chef is responsible for assisting the Executive Chefand/or Food & Beverage Director to ensure high levels of food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff on-duty and the following:

Principal Responsibilities:

• Participate in the development and implementation of business strategies for the kitchen that are aligned with the company’s overall mission, vision, values and strategies
• Participate in the development of the kitchen’s business strategies
• Crea...