Resort Sous Chef

Resort Sous Chef

Join a wonderful resort destination where you'll have the opportunity to lead a high-volume culinary team, develop your leadership skills, and help create memorable dining experiences for families from around the country. This is an excellent opportunity for an experienced Sous Chef looking to grow into an Executive Chef role with a company known for promoting from within.

• Base salary: $60,000–$70,000
• Medical, dental, and vision insurance
• Health Savings Account (HSA)
• Telehealth resources
• Life insurance
• 401(k) with employer match
• Paid vacation
• Paid parental leave
• Flexible scheduling options
• Employee Assistance Program (EAP)
• Employee Relief Fund
• Ongoing leadership and culinary development through company training programs
• Scholarship opportunities and career advancement pathways
• Employee referral bonuses
• Discounted resort stays and family vacation benefits

• High school diploma or equivalent
• Minimum 3 years of professional kitchen experience in a high-volume restaurant, hotel, resort, or hospitality environment
• Ability to lead kitchen operations in the absence of the Executive Chef
• Experience supervising, coaching, and training kitchen staff
• Knowledge of food safety, sanitation, and local Health Department regulations
• Experience managing food preparation, quality standards, and recipe execution
• Understanding of inventory control, food cost management, and FIFO inventory practices
• Ability to assist with scheduling and labor management
• Comfortable working nights, weekends, holidays, and peak business periods
• Successful completion of background check and drug screening

• Oversee daily kitchen operations and ensure consistent food quality across multiple dining outlets
• Lead and motivate culinary team members while maintaining high productivity standards
• Assist with hiring, onboarding, scheduling, and performance coaching of kitchen staff
• Support menu development and seasonal menu enhancements
• Monitor food costs, inventory levels, ordering, and product rotation
• Ensure compliance with all sanitation, safety, and health regulations
• Maintain back-of-house cleanliness and organization
• Troubleshoot kitchen equipment issues and coordinate preventative maintenance
• Work alongside the culinary team during service while maintaining operational efficiency

• Culinary degree or formal culinary education
• At least 1 year of leadership experience as a Sous Chef, Kitchen Manager, or Lead Cook
• Hotel, resort, or large hospitality venue experience
• Experience with banquet, buffet, or multi-outlet food service operations
• Strong knowledge of kitchen equipment maintenance and troubleshooting
• Excellent communication and team-building skills
• Positive, energetic leadership style with a hands-on approach
• Passion for mentoring and developing culinary talent
• Ability to thrive in a fast-paced, family-focused hospitality environment