Our in-house culinary team consists of food & beverage specialists who leverage their well-developed hospitality skills and expertise in combining food, beverage, and exemplary service to create unique and memorable experiences for guests of all types. We leave egos at the door, strive for constant personal and professional development, and maintain a healthy work/life balance. We nurture a "start-up culture" that keeps us focused on delivery quality, speed, execution, and unrivaled “Customer Wow!”
The Sous Chef for the Ohana Floor Exhibition Kitchen is responsible for the production of savory product that stems from the Exhibition Kitchen. Together with the Chef de Cuisine, the Sous Chef will help to create and deliver exciting culinary experiences for our Ohana. They will also provide guidance to more junior kitchen staff. The Sous Chef will also help maintain a clean, organized work environment that adheres to all safety and food handling requirements. At times, the Sous Chef will also assist the Pastry Sous Chef when needs arise. The Sous Chef reports to the Chef de Cuisine.
Success in this role will be measured by your ability to: support the delivery of world-class service to guests and employees; curate and support the organization of a wide range of food and beverage events; consistently lead with high emotional intelligence and self-awareness; partner internally with other culinary team members, events teams, Facility teams, internal business units, and partner organizations. Clear and effectively reporting on current, upcoming, and past projects; tracking program related costs, contribute to an energetic, engaging, and upbeat work environment and maintain a healthy work/life balance.
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