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