The Role

The primary responsibility of the Sous Chef is to offer expertise in the area of Culinary & Stewarding as it relates to all areas within the hotel. This person will provide leadership and management to the culinary and stewarding team members within the property delivering on the service promise and continuity of the culinary team’s activities. In addition, the Sous Chef will work in fostering and developing new partnerships and relationships with suppliers and the community in order to create efficiencies in relation to value and service. 

Job Duties:

Reporting to the Executive Sous Chef and Executive Chef the primary responsibilities are: