Overview: The Sous Chef holds a junior management position within the kitchen department, reporting to the Executive Chef and Chef de Cuisine.

The Sous Chef is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests and serving as part of the management team leading the culinary team. We are looking for an individual who is passionate about cuisine! Attention to detail and a strong work ethic are required in this position.

The Sous Chef is responsible for planning, organizing, controlling, and directing the work of employees in the Kitchen Department who prepare food while ensuring superior quality and consistency.

Candidates should have three to five years of experience in Japanese cuisine and one to two years in an assistant manager position.

The salary range for this position is $75,000 to $80,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.