Executive Sous Chef – McGaheysville

Manages subordinate supervisors when applicable and is responsible for all the Line Cooks, Prep Cooks, Salad/Dessert Cooks and Dishwashers. Will be responsible for the overall direction, coordination, and evaluation of these units. Oversees & participates in daily kitchen operation. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Upholds standards of conduct, cleanliness, food quality and food safety. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems.

Employer:  Massanutten Resort.  For more information call (540) 437-3372 or email gep@massresort.com.