Sous Chef

About Bishop’s Lodge, Auberge Collection A legendary landmark re‑imagined, Bishop’s Lodge, Auberge Collection is a luxurious and soulful retreat steeped in heritage in SantaFe, NewMexico. Set on 317 secluded acres bordering SantaFe National Forest and just minutes from downtown, the 98‑room resort invites guests to connect with nature with organic adobe architecture that invokes rich New Mexican heritage and conveys a genuine sense of place. Amenities include a collection of exhilarating outdoor experiences, historic horse stables, fitness center, pool, onsite stream for fly fishing casting lessons, healing arts experiences at Stream Dance Spa and several dining venues, including the resort’s signature restaurant SkyFire. Expansive indoor and outdoor event space includes The Hall with 3,200 square feet of meeting space and the historic Lamy Chapel and Lawn, featuring dramatic views of the Tesuque Valley. The recently unveiled Bunkhouse is ideal for family gatherings with 12 individual bedrooms. Job Description The Sous Chef supports the Executive Chef in the daily operation of the kitchen, helping ensure exceptional food quality, consistency, and service. This role assists in leading the culinary team, maintaining kitchen standards, and delivering memorable dining experiences that reflect the luxury hospitality and culinary excellence of Bishop's Lodge. The Sous Chef works alongside the kitchen team during service, supports training and development, and helps maintain a clean, organized, and efficient kitchen while upholding the highest standards of food safety and guest satisfaction. Key Responsibilities Assist in the daily operation of the kitchen and support all meal periods as needed. Ensure recipes, portioning, and plating standards are followed consistently. Prepare and oversee the production of high-quality food in a timely manner. Help maintain an organized, clean, and efficient kitchen environment. Support banquet, in-room dining, and restaurant operations as business demands. Team Support Supervise and support line cooks and prep cooks during daily operations. Provide coaching, guidance, and hands‑on training to culinary team members. Foster a positive, respectful, and team-oriented work environment. Assist with onboarding and training new culinary employees. Food Quality & Safety Maintain the highest standards of food quality, presentation, and consistency. Ensure compliance with all health, sanitation, and food safety regulations. Monitor product freshness, proper storage, and rotation using FIFO practices. Help minimize food waste and maintain portion control. Inventory & Organization Assist with inventory, ordering, and receiving products as assigned. Ensure kitchen equipment is properly maintained and any repair needs are reported promptly. Help maintain accurate storage and organization of food and supplies. Guest Experience Work closely with front-of-house teams to ensure smooth and efficient service. Respond professionally to guest requests and feedback when needed. Support special events and functions by ensuring timely and consistent food execution. Qualifications Previous culinary experience in a hotel, resort, or high-volume restaurant preferred. Prior supervisory or lead cook experience is preferred but not required. Strong knowledge of food preparation techniques, kitchen operations, and food safety standards. Ability to work in a fast-paced environment while maintaining attention to detail. Culinary degree or formal training is a plus but not required. Juniper Bishops Employment LLC is an Equal Opportunity Employer, M/F/D/V. Juniper Bishops Employment LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Juniper Bishops Employment LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. #J-18808-Ljbffr