The Miraval journey is about creating a life in balance, healing the whole self, and engaging in the present moment. It is our ongoing purpose to bring imagination, authenticity, and meaning to wellness. Each day we work to bring out the best in all we do. Not for the world to take notice, but for our guests and employees to take comfort in. We do this because we believe in the power of the individual. To create balance and live your best. We do this because we are Miraval.

Primary responsibility of the Sous Chef is to assist the Chef de Cuisine in setting the leadership standard in providing direction and supervision to culinary staff in the kitchen’s daily operations. The Sous Chef is the lead supervisor on duty for the kitchen each shift and serves as a role model of personal and professional values across Miraval. The Sous Chef follows the direction of the Executive Chef on the coordination of all guest nutritional needs, assists in staff scheduling, product and supplies management and the attention to detail in the Miraval’s culinary standard.

In addition the Sous Chef over sees and aides in the preparation of, mis en place for soups, vegetables, and meats as well as other hot or cold items on the line or pantry as the recipes indicate with the instruction of the Chef de Cuisine or Executive Chef. The Sous Chef understands all seasoning and portion controls, is responsible for either hot or cold lines during service and reports directly to the Executive Chef. This person is responsible for the sanitation and cleanliness of all areas in the kitchen. Has an excellent knowledge of the safe use of knives and the safe application of all equipment, tools in the kitchen. Has an excellent knowledge of the temperature controls and adjustments for all stoves, grills, broilers, and ovens. Along with specific job performance, other areas of general performances are evaluated; observe all kitchen rules, attitude, and personal conduct.