Banquets Sous Chef

Banquets Sous Chef

Be the culinary backbone of our kitchen, working closely with the Executive Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.

Please note that this is not an exhaustive list of everything that needs to be done. Within the Auberge family, our people always find new ways to look after the business, their guests, and their teammates. Within this, the key responsibilities for this position are:

Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. Collaborate with the Executive Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences. Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations. Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality. Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

The starting range for this position is $80,000. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

Culinary Certificate or Degree Preferred. Minimum of two years experience in a Chef de Cuisine or Sous Chef role. Ability to work a flexible schedule, including weekends and holidays, according to department needs. Experience at a luxury hospitality property.