Sous Chef Multi Outlet

The Sous Chef supports the day-to-day culinary operations of the restaurant by ensuring the preparation and presentation of high-quality food, maintaining food safety and sanitation standards, controlling food costs, and providing leadership to kitchen team members. This position assists with menu development, staff training, inventory management, and operational oversight while delivering exceptional guest service in a fast-paced, high-volume environment.

• Ensure consistent preparation and presentation of menu items in accordance with established recipes, quality standards, and portion controls.
• Monitor food quality, freshness, and inventory levels to maintain adequate supplies for service.
• Provide guidance, coaching, and training to cooks and kitchen staff to support performance and professional development.
• Assist in creating new menu items, seasonal offerings, and daily specials.
• Prepare food requisitions and support inventory control efforts to minimize waste and maximize cost effectiveness.
• Conduct yield tests and monitor food production to ensure operational efficiency.
• Maintain proper storage, handling, labeling, and rotation of perishable products.
• Ensure compliance with food safety, sanitation, and health regulations throughout all kitchen operations.
• Inspect kitchen facilities and coordinate cleaning and maintenance activities to maintain a safe and sanitary environment.
• Demonstrate proper use, care, cleaning, and storage of kitchen equipment and tools.
• Protect company assets by reducing loss due to waste, theft, or breakage.
• Collaborate effectively with culinary, stewarding, maintenance, and front-of-house teams.
• Oversee kitchen operations in the absence of the Chef and assist with daily operational management.
• Deliver exceptional guest service and professionally handle customer concerns when needed.
• Continuously expand culinary knowledge and stay current with industry trends and best practices.

• Associate degree in Culinary Arts from an accredited institution or completion of an approved American Culinary Federation (ACF) apprenticeship program.
•  Minimum of two (2) years of culinary experience in a high-quality, high-volume food service environment.
• Advanced knowledge of cooking techniques, food production, and kitchen operations.
• Experience with breads, pastries, bakery production, and à la carte dessert preparation.
• Demonstrated proficiency across multiple kitchen stations.
• Strong leadership, coaching, and mentoring abilities.
• Ability to read, understand, and follow recipes, production sheets, and written instructions in English.
• Excellent communication and interpersonal skills.
• Ability to work independently and make sound decisions in a fast-paced environment.
• Strong commitment to integrity, accountability, and regulatory compliance.
• Ability to work flexible schedules, including nights, weekends, holidays, and varying shifts as business needs require.
• Ability to work across multiple food and beverage outlets within a resort or hospitality environment.
• Ability to lift, carry, push, or pull up to 50 pounds.
• Ability to stand and move continuously for extended periods, including shifts of eight (8) hours or more.
• Manual dexterity to safely operate food preparation equipment and perform repetitive hand movements.
• Ability to work safely in environments with hot surfaces, sharp tools, and varying temperatures.
• Ability to work effectively in a fast-paced, high-noise environment.
• Must maintain compliance with all company, departmental, and regulatory policies and procedures.
• Serves as a role model by demonstrating professionalism, teamwork, and a commitment to organizational values.