Sous Chef

• Lead daily kitchen operations of the main restaurant, including station coordination, mise en place, service execution, inventory management, and overall culinary readiness.
  
• Maintain a strong presence on the line during service, ensuring proper timing, plating standards, and quality control on every plate delivered to guests, in alignment with the Hotel's standards.
  
• Recruit, train, and develop culinary staff; conduct performance evaluations and provide ongoing coaching and mentorship to ensure a motivated, disciplined, and technically skilled team.
  
• Assist the Executive Chef in menu planning, recipe development, seasonal offerings, and food costing, contributing creative input while supporting financial performance and departmental budget goals.
  
• Ensure all food safety, sanitation, and hygiene standards are consistently met through ongoing inspections and operational audits in compliance with brand, local, state, and federal regulations.
  
• Collaborate with leaders from other F&B outlets and hotel departments to ensure smooth culinary operations during peak business periods, special events, and high-demand shifts.
  
• Monitor incoming food products, ensuring quality specifications, proper portioning, and adherence to purchasing standards; oversee inventory control, requisitions, and supplier coordination.
  
• Participate in departmental meetings, providing insight and recommendations for menu innovation, operational enhancements, and continuous culinary improvement.
  
• Assist with planning and execution of special events, private dining experiences, tasting menus, and seasonal promotions.
  
• Complete administrative responsibilities including labor scheduling, food cost reporting, inventory controls, and kitchen documentation.
  
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Requirements

• A degree in Hospitality, Culinary Arts or Restaurant Management, or equivalent work experience
  
• At least 3 years of experience in food and beverage management, with experience in outdoor or pool operations preferred
  
• Three to five years of culinary experience in a professional kitchen, or one to two years in a supervisory or leadership culinary role
  
• Strong working knowledge of kitchen operations, food production techniques, and culinary equipment
  
• Ability to lead and develop a team of approximately 10 culinary employees
  
• Proficiency in English (reading, writing, and speaking) and basic computer systems used in food & beverage operations
  
• Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.
  

Benefits

• $75,000 USD annual gross salary
  

• Relocation Bonus up to 8% of the annual salary
  

• Insurance Plans
  

• 401(K) Company Match
  

• Excellent training and development opportunities within Hotel’s global network
  

• Up to 1 month of accommodation at the hotel
  

• Complimentary stays with exclusive employee rates at Hotel properties worldwide
  

• Complimentary employee meals and dry cleaning for uniforms
  

• Additional local property benefits