Sous Chef - Food Hall

Position Summary: Supervise and coordinate food production operations and activities throughout the resort, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staff. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. Along with the Chef De Cuisine, executes at a very high level while maintaining the integrity of this multi-conceptual food hall.