Chef Sous - Exempt

Located in Mineral, Virginia, Cutalong at Tributer Resort spans 1,000 acres bordering Lake Anna and is poised to become a premier destination in Virginia. The development plan includes 900 residential entitlements, featuring estate homes and homesites, executive homesites, cottages, villas, townhomes and luxury condominium accommodations. The resort's planned amenities include a spa & wellness center, multiple restaurants, social and conference meeting space and a rich array of resort activities all anchored by the prestigious Cutalong Golf Club. The Sous Chef is responsible for assisting the Executive Chef in the daily preparation, cooking, and presentation of high-quality food in the resort’s kitchen during the morning shift. This role involves overseeing kitchen staff, ensuring food quality and consistency, maintaining kitchen organization, and adhering to health and safety standards. The Sous Chef will also support menu planning and inventory management, helping to deliver an exceptional culinary experience for guests. Responsibilities Lead and supervise kitchen staff during the morning shift, ensuring smooth and efficient operation. Oversee the preparation and presentation of food, ensuring consistency, quality, and attention to detail in every dish. Assist the Executive Chef in directing kitchen operations, including managing prep work and ensuring timely execution of all breakfast and brunch dishes. Train, mentor, and motivate junior kitchen staff, ensuring adherence to cooking techniques, safety standards, and company policies. Prepare and cook a variety of dishes, including breakfast, brunch, and other morning menu items. Ensure all food is prepared according to recipes, portion sizes, and presentation standards. Monitor food quality and taste, making adjustments as necessary to ensure excellence in every dish. Assist in preparing mise en place (pre-prep work) for the day's menu items, ensuring all ingredients are fresh, organized, and ready to go. Assist in managing inventory levels, tracking supplies, and ensuring adequate stock of food and kitchen materials for the morning shift. Communicate any shortages, overstock, or special ingredient requirements to the Executive Chef and Food and Beverage Director. Ensure compliance with all health, safety, and sanitation regulations in the kitchen. Maintain a clean and organized workspace, ensuring food safety standards are consistently met. Monitor kitchen equipment to ensure it is functioning properly and report any malfunctions to management. Ensure that all dishes leaving the kitchen meet the resort's high standards for taste, presentation, and portion control. Work with the Executive Chef to implement any changes to recipes, menu items, or procedures to improve quality and consistency. Collaborate with the front-of-house team to ensure seamless communication between the kitchen and dining areas. Support the timely delivery of orders, working with servers to ensure food is served promptly and at the correct temperature. Assist with the preparation of daily production sheets and menu updates as directed by the Executive Chef. Maintain accurate logs of food waste, kitchen supplies used, and inventory changes. Qualifications 3+ years of proven experience as a Sous Chef or similar role in a high-volume kitchen, preferably in a resort or fine dining setting. Ability to work the dinner/PM shift Impeccable leadership and communication skills Cutting edge technical food & beverage knowledge Relevant fine dining experience in major metropolitan cities as well as winter resorts. Degree in Culinary Arts is preferred Physical Requirements Most work tasks are performed indoors with some outdoor activity Position requires walking and giving direction most of the working day Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity Ability to stand for long hours and lift 50lbs. #J-18808-Ljbffr CoralTree Hospitality