Executive Sous Chef
4 years’ Bachelor’s degree or Culinary specific education. Strong leadership and technical skills.
Banquet, Restaurant, A la carte 7-10 years’, including minimum 2 years’ supervisory experience in hotel environment, four diamond level or above.
Under direction of Resort Executive Chef, and in coordination with Chef De Cuisine, is responsible for operations within the Inn kitchens, including two restaurants, pool side dining, in room dining, spa cuisine, as well as group & wedding catering operations.