Execute Premium Cuts and Culinary Precision in an Elite Kitchen

We are looking for a seasonal Sous Chef to assist in our restaurants from July - November. You’ll be responsible for assisting the Executive Chef oversee an enthusiastic and friendly team, ensuring we offer our guests a top-notch dining experience. We’re looking for an experienced chef who is committed to the creation and execution of exceptionally crafted food, motivated by an unwavering sense of hospitality, and driven to ensure each guests’ experience guarantees their return. One whose competitive spirit fuels a need to maintain a well-organized, profitable operation, sustained through clearly mapped out systems and expectations. Above all else, they will inspire and mentor our team to achieve greatness, every day.

Your Duties and Responsibilities

• Lead all aspects of the kitchen along with, and in the absence of the Executive Chef.

• Inventively solve any issues that arise and seize control of any problematic situations.

• Lead and train kitchen staff and establish a working schedule.

• Plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.

• Identify developable personnel and provide necessary training as positions open.

• Order, stock, and inspect the quality of all food items necessary for daily service.

• Maintain budgeted labor costs and assist in controlling overtime.

• Collaborate with the Executive Chef on recipe development, menu/recipe costings, and ensuring that all team members have the necessary information to execute the recipes consistently. Ensure Food Cost goals are met through inventory management, smart purchasing, portion control and costed recipes.

• Ensure that food is produced on a timely basis - the goal is to execute all tickets in 20 minutes or less.

• Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs so that everyone is well-educated regarding the menu items.

• Assist the restaurant in meeting the financial targets while achieving the food quality service objectives.

• Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.

What You Bring

• 2+years of previous culinary experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience.

• Associate's degree in Culinary Arts or related certificate is preferred.

• You've got a flexible schedule, able to work weekends, nights, mornings, and holidays when needed.

• You're knowledgeable and passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.

• Your knife skills are excellent (and accurate!)

• You're a leader with a desire to build a healthy and collaborative team!

• Able to multitask in a dynamic environment.

• Excellent interpersonal communication skills in order to foster positive working relationships with many types of personalities.

Physical Requirements

• Ability to stand, sit, walk, stoop, kneel and crouch for the duration of shift (eight hours)

• Ability to lift and/or move and/or push up to 40 pounds without assistance

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders.