Sous Chef

Description of Duties:
This leadership position is responsible for participating in and supporting the operation of the culinary team. This hands-on leader will possess a well-developed knowledge of menu design using local cuisine and “scratch” cooking.
Required Qualifications:
The successful candidate will have 4 years of professional culinary experience with Red Seal designation and a minimum of 2 years in a Banquet setting. A professional demeanor is expected and previous hotel expereince is preferred.