Sous Chef

Sorrel River Ranch aspires to welcome guests and staff into a progressive, authentic community that shares the common passion of living life to its fullest. We’re driven to develop and foster a one‑of‑a‑kind ranch resort experience offering the best quality locally grown food, the most unforgettable and enjoyable adventure pursuits, genuine relaxation that restores the mind and body, unique opportunities for bonding with loved ones, and a wealth of experiential education programming with the goal of expanding our collective awareness, understanding, and appreciation of the incredible world we all share. Position Overview The Sous Chef is the second‑in‑command in the kitchen, supporting the Executive Chef in all aspects of culinary operations. This role ensures high‑quality food preparation, smooth kitchen workflow, and consistent execution of the restaurant’s culinary vision. The ideal candidate is a strong leader, an excellent communicator, and thrives in a fast‑paced, creative environment. Position Responsibilities Kitchen Operations Oversee daily kitchen operations in the absence of the Executive Chef Ensure all dishes are prepared to recipe standards, presentation guidelines, and quality expectations Maintain cleanliness, organization, and compliance with food safety regulations Monitor inventory levels and assist with ordering, receiving, and storage of ingredients Leadership & Team Management Supervise, train, and mentor line cooks, prep cooks, and other kitchen staff Assist with scheduling and labor management Foster a positive, collaborative kitchen culture Lead pre‑service briefings and communicate menu changes or special instructions Menu & Culinary Development Assist in menu planning, recipe development, and seasonal updates Contribute creative ideas for specials and new dishes Ensure consistency in flavor, portioning, and plating Quality & Safety Enforce sanitation and food safety standards Conduct regular line checks to ensure readiness and quality Address and resolve issues related to food quality or kitchen performance Qualifications Proven experience as a Sous Chef or strong background as a Lead Line Cook Deep knowledge of culinary techniques, kitchen equipment, and food safety standards Strong leadership, communication, and organizational skills Ability to thrive under pressure and maintain composure during high‑volume service Flexibility to work evenings, weekends, and holidays We thank all applicants; however, only those selected for an interview will be contacted. Applicants who do not already have legal permission to work in the United States will not be considered. Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V. #J-18808-Ljbffr Sorrel River Ranch