This position is responsible to assist the Executive Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.

Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team. Must be able to professionally communicate with all team members. Consistently practice safe and sanitary food handling techniques. Enforce workstation and equipment safety and cleanliness.

• Summer season start dates are mid to late May for our seasons, and goes until beginning to the end of October. 
• Winter season start dates are beginning of December and go until mid-April. Employees are encouraged to return for seasons going forward.

Able to work flexible hours and days. Two year culinary arts degree preferred. Minimum of three years related experience. One year of Supervisory experience preferred. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships.

Wage Information:

• The hourly wage for this postion is $25.00 an hour. Pay will commensurate with experience.

Benefits:

• As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:
• Sick pay, available upon hire
• Affordable bus passes for commuters
• Discounted Room Nights at participating CoralTree properties
• F&B Discounts
• 2-day Ski Pass or Wellness Perk (winter season only)

This job posting will close on 09/30/2024 or until the position has been filled.