PM Sous Chef

The PM Sous Chef is in charge of all operations related to the main restaurant kitchen through dinner service. This position supports the kitchen in preparation of guest meals, management of kitchen staff, and execution of guest meals. PM Sous Chef responsibilities include management, cooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen. The PM Sous Chef is in charge of managing the kitchen when the Executive Chef or Chef de Cuisine are not present and assists in running the kitchen when they are present. This role is 100% hands‑on. The PM Sous Chef works closely with the Restaurant & Tavern Manager to ensure guests have a fantastic all‑around food experience. They are also highly involved in supporting our youth program through training and supervision of our kitchen staff. Rush Creek Lodge provides full breakfast, sit‑down and to‑go lunches, dinner in our main restaurant, tavern and outdoor dining room, outdoor BBQs, pool area light fare and staff meals. The Lodge prides itself in serving fresh, healthful food that far exceeds expectations given our remote setting. Given our location, most of our guests eat with us in our relaxed mountain environment each night, in addition to locals. The Lodge is a coveted wedding venue, and we cater customized weddings and other special events each year in our outdoor plaza and other venues. This wedding and event focus adds additional challenges and creative opportunities to the Sous Chef role. The Lodge also has live‑in staff and over 100 total staff in season, and the Sous Chef supports the Executive Chef in overseeing the staff kitchen and associated 3 meals a day staff dining program in addition to coordination of our guest food service operations. Reasonable Accommodations Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. Responsibilities Train and manage kitchen staff, including dishwashers, prep cooks, line cooks Coordinate daily with Executive Chef and Chef de Cuisine Create fair and consistent work environment based on respect and positivity Create a staff mentality that is quality driven and guest-oriented Inspire and model friendly, heartfelt hospitality among your team Ensure consistency and maintain quality in all restaurant and tavern menu execution Work hands‑on in the kitchen on a daily basis Enforce structured processes, restaurant standards, programs and procedures Train and oversee food quality, cleanliness & hygiene standards Maintain strong safety standards Order, receive and maintain proper par levels Manage inventory and associated storage Maintain kitchen equipment and supplies Write weekly schedules and manage staffing levels Complete tasks in a timely manner to ensure efficient service for the kitchen Communicate professionally with FOH and BOH staff, including management, and be a role model of professionalism Work safely to avoid injuries and accidents, including ensuring use of proper Personal Protective Equipment for all team members When opportunities arise, support interns in our Internship Program to help them be most successful in their work and at the Lodge When finding unsafe conditions and maintenance concerns, address them immediately Assist with other kitchen, restaurant and related duties as assigned by the Executive Chef or Chef de Cuisine Assist with other Lodge needs as may arise from time to time Competencies / Required Skills and Abilities Hold current Food Handling Certification Prior sous chef or similar experience (preferred) Some experience managing a busy kitchen with multiple employees Experience with events and catering (preferred) Drive to create warm, friendly work environment while maintaining high professional standards Strong interest in training/coaching and being a role model for culinary staff Comfortable working within a defined framework Organizational skills Attention to detail Knowledge of and adherence to kitchen health and safety rules Able to troubleshoot to ensure timely and accurate product for guests Able to follow and give instructions accurately, and to multi‑task Capable of self‑supervision Able to smile and provide warm, heartfelt hospitality to external and internal guests Able to answer guest questions and give appropriate guidance Able to work safely to avoid injuries and accidents, including wearing proper Personal Protective Equipment Able to immediately address any observed unsafe conditions or maintenance concerns Able to meet and enforce consistent attendance requirements and schedule/break compliance Able to communicate well and professionally with colleagues and supervisors Excited about creating a warm, family atmosphere for guests and staff while maintaining high standards High integrity Mature and personable with a relaxed nature Leading a healthy, drug‑free lifestyle Dynamic, fun, and likes the outdoors Flexible with a “whatever it takes” attitude Work Environment and Physical Demands The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs Ability to stand and move continuously Lifting up to 50 pounds maximum Scrubbing and mopping floors Working with required chemicals Shifts of up to 8 hours per day, plus periodic additional overtime hours Details Full‑time position available immediately Position is year‑round Hours variable, including nights and weekends as well as situational/crisis availability; a regular schedule with specific days off will be established 40 hours of paid time off (PTO) per year Healthcare benefits available after 90 days 401K eligible with company match after 1 year Room and board available for fixed weekly cost both Onsite and Offsite Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. #J-18808-Ljbffr