The Lodge Production Sous Chef is an assistant to the Executive Chef and a key member to the Food & Beverage department and our Evergreen community. The Production Sous Chef supports the Executive Chef by running the Production Sous Chef, staff dining facilities, and the pool area. The Production Sous Chef has primary oversight and responsibility for producing staff meals, swimming pool area food, retail deli items and in-house packaged retail bulk sales items. Production Sous Chef responsibilities include management, cooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen.
Essential Functions/Key Responsibilities
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
Competencies/Required Skills and Abilities
Work environment and Physical demands
Details
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
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