Sous Chef

Qualifications:

3+ years of culinary leadership experience, preferably in a resort or hospitality setting Strong leadership and team-building skills Excellent communication and problem-solving abilities Ability to work flexible hours, including evenings, weekends, and holidays

Preferred Qualifications:

Familiarity with seasonal tourism operations Passion for outdoor recreation and hospitality Some fluency in

Spanish Compensation & Benefits:

Competitive salary (based on experience) Potential for performance-based bonuses Employee housing options Opportunities for growth within a unique hospitality brand Key Responsibilities Food Preparation & Execution Prepare and cook menu items according to recipes, standards, and presentation guidelines Assist in menu development, specials, and seasonal offerings Ensure all dishes are prepared in a timely and consistent manner Monitor portion control and minimize food waste Kitchen Operations Oversee assigned stations during service and ensure smooth execution Assist with scheduling, training, and supervising kitchen staff when needed Step in to lead the kitchen in the absence of the Executive Chef Maintain proper food storage, labeling, and rotation (FIFO) Quality & Safety Uphold all food safety and sanitation standards (local health codes) Maintain a clean, organized, and safe work environment Conduct regular checks of food quality, freshness, and temperature Inventory & Cost Control Assist with inventory management, ordering, and stock control Monitor and help control food and labor costs Report shortages, equipment issues, or discrepancies promptly Team Collaboration Work closely with front-of-house staff to ensure excellent guest service Train and mentor line cooks and kitchen staff Foster a positive, team-oriented work environment