What are the responsibilities and job description for the Sous Chef position at Sorrel River Ranch?
Sorrel River Ranch aspires to welcome guests and staff into a progressive, authentic community that shares the common passion of living life to its fullest. We’re driven to develop and foster a one-of-a-kind ranch resort experience offering the best quality locally grown food, most unforgettable and enjoyable adventure pursuits, genuine relaxation that restores the mind and body, unique opportunities for bonding with loved ones, and a wealth of experiential education programming with the goal of expanding our collective awareness, understanding, and appreciation of the incredible world we all share.
Position Overview
The Sous Chef is the second-in-command in the kitchen, supporting the Executive Chef in all aspects of culinary operations. This role ensures high-quality food preparation, smooth kitchen workflow, and consistent execution of the restaurant’s culinary vision. The ideal candidate is a strong leader, an excellent communicator, and thrives in a fast-paced, creative environment.
Position Responsibilities
Kitchen Operations
Position Overview
The Sous Chef is the second-in-command in the kitchen, supporting the Executive Chef in all aspects of culinary operations. This role ensures high-quality food preparation, smooth kitchen workflow, and consistent execution of the restaurant’s culinary vision. The ideal candidate is a strong leader, an excellent communicator, and thrives in a fast-paced, creative environment.
Position Responsibilities
Kitchen Operations
- Oversee daily kitchen operations in the absence of the Executive Chef
- Ensure all dishes are prepared to recipe standards, presentation guidelines, and quality expectations
- Maintain cleanliness, organization, and compliance with food safety regulations
- Monitor inventory levels and assist with ordering, receiving, and storage of ingredients
- Supervise, train, and mentor line cooks, prep cooks, and other kitchen staff
- Assist with scheduling and labor management
- Foster a positive, collaborative kitchen culture
- Lead pre-service briefings and communicate menu changes or special instructions
- Assist in menu planning, recipe development, and seasonal updates
- Contribute creative ideas for specials and new dishes
- Ensure consistency in flavor, portioning, and plating
- Enforce sanitation and food safety standards
- Conduct regular line checks to ensure readiness and quality
- Address and resolve issues related to food quality or kitchen performance
- Proven experience as a Sous Chef or strong background as a Lead Line Cook
- Deep knowledge of culinary techniques, kitchen equipment, and food safety standards
- Strong leadership, communication, and organizational skills
- Ability to thrive under pressure and maintain composure during high-volume service
- Flexibility to work evenings, weekends, and holidays