Junior Sous Chef

- Working alongside the Executive Chef, you’ll oversee daily kitchen operations, maintain exceptional food quality and presentation, uphold HACCP and food safety standards, support menu creation, and develop a high-performing culinary team - We're looking for someone with at least three years’ experience in a Sous Chef/Junior Sous Chef or senior culinary supervisory role, strong leadership and communication skills, creativity, commercial awareness, extensive HACCP knowledge, and the ability to thrive in a fast-paced resort environment.