Sous Chef/Kitchen Manager

Executive Sous Chef: Lead the Culinary Excellence at Rough Creek Lodge

Rough Creek Lodge and Resort is a celebrated 5-star destination known for its premier ranch-to-table cuisine and luxury dining experience. We are seeking a highly motivated and experienced Sous Chef to serve as the right hand to our Executive Chef and lead our kitchen team to culinary distinction.

This is a powerful opportunity to step into a leadership role where you will drive the quality of food production, mentor a dedicated team, and directly contribute to the resort's acclaimed reputation.

The Role: Sous Chef Leadership

The Sous Chef is the operational leader of the kitchen. You will oversee all aspects of food production, ensuring every dish, whether for a private dinner or a large event, is executed to impeccable 5-star standards.

Key Responsibilities & Areas of Impact:

• Operational Command: Direct and manage daily kitchen operations, including planning, prepping, setting up, and executing production for all menu items and specials across designated outlets.
• Quality Assurance: Strictly maintain and enforce all plating guide specifications and recipe standards to ensure absolute consistency and culinary excellence.
• Team Leadership & Mentorship: Actively coach, teach, and train culinary staff with a sincere and caring approach, elevating their skills and instilling a commitment to the highest quality standards.
• Sanitation & Organization: Uphold and strictly abide by all state sanitation and health regulations. Oversee the cleanliness and organization of all work areas and equipment, taking swift action to rectify any deficiencies.
• Kitchen Management: Conduct opening and closing duties, manage inventory flow, inform the Executive Chef of needed requisitions and potential menu conflicts (86'd items), and direct stewards for efficient clean-up.
• Collaboration: Work seamlessly with the Executive Chef, Pastry Chef, and other departments to ensure smooth, interdependent operations and provide the highest level of service to our guests.
• Guest Experience: Serve as a polite and friendly representative of the resort, professionally engaging with guests and colleagues across the property.

Job Requirements & Candidate Profile

We are looking for a natural leader with proven culinary and management capabilities.

• Experience: A minimum of 5 years of experience in Food and Beverage management is required, preferably in a high-end hotel or resort setting.
• Technical Acumen: Strong working knowledge of computers utilizing Windows systems, including word processing, spreadsheets, and professional email communication.
• Leadership Ability: Proven ability to coach, teach, and train staff with a focus on raising the standards of the entire department.
• Communication: Ability to read, write, and communicate in English very clearly.
• Physical Stamina: Must be able to lift a minimum of 25 lbs and perform required physical movements throughout the work area.
• Education: High school diploma or equivalent is required. Culinary school or a relevant certification is a significant plus.

Compensation & Benefits

We offer an extremely competitive compensation package designed to reward your leadership and dedication.

• Exceptional Salary: The position will commensurate based on skill level, with a minimum starting salary of $60,000.00
• High Earning Potential: Total compensation, including commissions, can reach up to $75,000 per year.
• Comprehensive Benefits:
• 401K Match
• Health, Dental, Vision, and Supplemental Insurance
• Generous discounts across all lodge areas.
• Cash Comment Card Program and Special Initiative Recognition Program.
• Relocation Support: Employee housing may be available for the right candidate.

Ready to step into a leadership role and redefine luxury resort dining? Apply today!

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $60,000 - $65,000