SOUS CHEF

Camp Richardson Hospitality LLC offers employees the opportunity to work in an iconic location on the shores of beautiful South Lake Tahoe. This historic resort is more than a workplace; it's a community and that's what we're all about. We hope that you'll join us in creating a treasured and unforgettable work experience while enhancing your skills and growing in the direction of your dreams. Title Sous Chef Location The Grove Reports To Head Chef Pay Rate $24-28 DOE Summary of Position Responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the F&B Manager and Restaurant Manager to ensure the entire F&B department is working as a cohesive team. Leads team by example, helping to onboard and train new hires. Responsibilities Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards. Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience. Covers the Lead Cook days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations. Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience. Responsible for tracking labor costs according to the labor schedules provided by the F&B Manager. Responsible for assisting the F&B Manager with the compilation and receiving of food orders. Responsible for monitoring the daily COGS sheets and labor costs to company standards. Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists. Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances. Position Requirements Must respond well to a changing work environment and able to perform at the highest level with minimal supervision Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations Should have experience in a very fast-paced, high-volume kitchen Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions Must demonstrate effective written and verbal communication skills Must have positive attitude and ability to remain calm in stressful situations Intermediate computer skills with Microsoft Office Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally ServSafe Certification will be required Education And Experience Education: High School Diploma or equivalent required. Bachelor’s degree in culinary preferred Experience: Minimum 3 (three) years kitchen management experience in high-volume kitchen Company Benefits 401K plan for seasonal and year-round employees, with company matching after 1 year 56 hours of paid sick time which can also be used as PTO Medical, Vision, Dental, Pet Insurance for year-round employees Employee parking on site Competitive pay rates Employee Assistance Program Returning seasonal job offers 50% discount off hotel rooms & camp site (based on occupancy and GM approval) 50% discount off retail merchandise (including jewelry) 25% off Deli & Convenience 50% off meals for a family of four for a special occasion (excludes alcoholic beverages) Site 50% discounted meals while on the clock Working for ExplorUS which allows ability to transfer to other locations throughout the US Our Company is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. #J-18808-Ljbffr