Winter 26/27: Sous Chef
Core
Second-in-command culinary leader managing kitchen operations, food safety, and staff supervision in a resort restaurant.
Role type
Sous Chef
Builds
High-quality food service for resort guests
Domain
Hospitality / Resort Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> food production and service
Required skills
Advanced culinary skills, food safety management, staff supervision, menu development support, inventory management, recipe adherence
Preferred skills
Ability to lift 75 pounds, stamina for standing/walking 6 hours, strong sense of taste and smell
Technologies
None stated
Responsibilities
Supervise lower-level cooks and kitchen staff, ensure food safety and sanitation standards, prepare food to Chef's specifications, assist in menu development, manage food inventory and ordering, coordinate station production
Seniority
Mid-level, hands-on IC