Sous Chef

Responsibilities

• Support the Executive Chef with menu planning, development, and design, creating dishes and recipes with cost considerations
• Train, supervise, and develop kitchen staff including line and prep cooks, ensuring effective on the job and off the job training
• Maintain food quality and presentation to meet restaurant and resort standards
• Oversee the preparation and cooking of menu items to ensure consistency and high quality
• Manage inventory, forecast needs, and order food and supplies to optimize profitability and avoid over or under production
• Keep the kitchen clean and safe, enforcing safety and sanitation policies
• Develop and implement standard operating procedures for the kitchen
• Assist with scheduling, payroll processing, and staff recruitment
• Promote in house sales initiatives such as room amenities, chef specials, and culinary competitions
• Inspect all food service areas during service to ensure standards are maintained
• Contribute to guest satisfaction by ensuring smooth day to day operations in the kitchen

Requirements

• Minimum of 2 years of experience as a Sous Chef or in a similar role within a high end restaurant setting
• Culinary degree or equivalent experience
• Strong knowledge of cooking techniques, methods, food cost, and inventory control
• Experience with menu planning, purchasing, managing kitchen staff, and inventory
• Proven leadership, teamwork, and communication skills
• Ability to multitask and work in a fast paced environment
• Must be able to lift at least 50 pounds and withstand high kitchen temperatures
• Availability to work evenings, weekends, and holidays

Benefits

• Health and dental insurance
• 401K retirement savings plan
• Vacation and personal time
• Paid holiday time
• Industry perks and benefits
• Use of resort amenities including pool and health club
• Golf benefits and much more