Sous Chef

3 days ago Be among the first 25 applicants

Job Type: Full-time

Shore Lodge is a 4 diamond, luxury property situated on the sandy shores of scenic Payette Lake in beautiful McCall Idaho, approximately 100 miles north of Boise Idaho. This idyllic mountain resort offers a host of amenities, activities designed for fun, relaxation and warm hospitality all in a setting of spectacular natural beauty.

Rated “12th Best Hotel in the US” by Trip Advisor. This is a destination career opportunity that offers everything a mountain resort has to offer. Check us out…

• A Forbes Travel Guide Award Winner
• AAA Four Diamond Hotel
• Whitetail Club, a Platinum Club of America –

All that inspires work and play in the mountains is here at Shore Lodge and the Whitetail Club.

We look forward to helping you provide flawless execution, achieve extraordinary results and exceed expectations for our members and guests.

The Shore Lodge Sous Chef is one of the most sought‑after positions here. Our successful Sous Chef is a bit of a perfectionist who takes pride in supporting the vision of excellence at our property. This is an important role in our kitchen. We consider ourselves lucky to have the ability to provide exceptional culinary experiences for our members and guests.

We want every guest to feel the genuine care taken by our culinarians, and it all starts with you. Our Sous Chef directly supports our mission to be the employer of choice in McCall.

• Plan and supervise our kitchen staff in the procurement, production, preparation and presentation of all food in the kitchen. Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality food.
• Collaborate with your culinary counterparts in menu development, process improvement, consistency and inventory control.
• Ensure quality, consistent culinary excellence is produced which exceeds company standards.
• Participate in attracting, retaining and motivating our culinary associates while providing a team environment.
• Train, develop, empower, coach and counsel culinary staff, providing open communication vehicles, recommending discipline and termination as appropriate.
• Be aware of and report the need for maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets federal, state, corporate standards and regulations.
• Assist the Chef de Cuisine in the creation, costing and implementation of seasonal and special menus.
• Assist other team members/kitchens as needed with special projects, requests, VIP events or to support staffing shortages.
• Maintain workstation, assist with prep, cleaning and any other duties as assigned.
• Comply with attendance rules and be available to work on a regular basis.

• You have a 2‑year culinary degree or equivalent experience and a minimum of 3 years supervisory experience.
• You execute standardized recipes efficiently and organize and prioritize daily par sheets.
• You take pride in being an excellent communicator with internal and external customers.
• You have proven prior supervisory experience and people enjoy working with you in a team environment.
• You lead by example, exhibiting a calm demeanor, maturity and leadership skills continuously.
• You possess a working knowledge and understanding of the nuances between front and back of house and act as a positive role model exhibiting team collaboration.
• You are a multi‑tasking guru while maintaining a high level of organization and detail orientation.
• You thrive in a fast‑paced environment and yet stay focused on the details while striving for excellence.
• You take exceptional pride in being the final ‘inspector’ for your food, approving it before it goes to the guest.
• You have a prior understanding of the expeditor role and can take on that role when needed.
• You have the willingness and proficiency to work all stations including prep and dishes.

Mid‑Senior level

Full‑time

Management and Manufacturing

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