Sous Chef

The Sous Chef will be an experienced and thoughtful leader amongst our Culinary leadership group and take the lead role in designing menus, costing, and ensuring the flawless execution of events. This role requires a passion for developing and leading teams as well as an ability to multi-task and respect timelines. Additionally, this role involves being a key team lead during breakfast and day production/prep in the absence of the daytime Chef de Partie (CDP) as well as managing retail food sales, including menu planning, production, procurement, costing, and packaging. This role requires collaborative efforts with the Executive Chef and other members of the Culinary leadership team to achieve the various tasks outlined above. Critical thinking and problem solving skills will be required to analyze opportunities and create action plans. Responsibilities: Restaurant Operations Support daily restaurant kitchen operations, ensuring consistent food quality, presentation standards, and service efficiency. Assist with menu execution, recipe adherence, portion control, and plating standards to maintain brand and culinary consistency. Coordinate with Front of House and leadership teams to ensure smooth service flow and guest satisfaction. Monitor food safety, sanitation, and workplace safety standards in compliance with health regulations and company policies. Assist with inventory management, ordering, and waste reduction initiatives to support cost control and operational efficiency. Step into service leadership roles as needed during peak periods or staff shortages to maintain operational continuity. Event Culinary Management Collaborate with the Events team to design custom seasonal menus tailored to their event needs. Conduct cost analysis and price menus competitively while maintaining desired profit margins. Oversee the preparation, presentation, and delivery of high-quality food at events, ensuring a seamless and memorable experience. Team Leadership Lead the breakfast and day prep team in the absence of the daytime Chef de Partie (CDP). Foster a positive and collaborative work environment, providing guidance and support to team members. Demonstrate strong leadership skills in a fast-paced culinary setting. Retail Food Sales Organize and oversee retail food sales, including menu planning, procurement, costing, and preparation. Ensure that retail offerings align with current culinary trends (research and understand the market and competition) and meet customer preferences. Implement efficient and environmentally sensitive packaging solutions to maintain food quality during sales. Qualifications: Proven culinary experience. Demonstrated expertise in menu development, costing, and margin management. Red Seal certification and/or a recognized culinary degree or diploma preferred. Strong leadership, communication, and interpersonal skills. Ability to perform effectively in a fast-paced, high-pressure kitchen environment. Thorough knowledge of food safety, sanitation standards, and regulatory compliance. Excellent organizational, multitasking, and time-management abilities. Benefits: Wage Commensurate to Experience Pooled Tip Sharing Staff Discounts (40% off food at Currents and Big Beach Lounge, 40% off Spa Services) Medical, Dental, Life Insurance & benefits Associate Rates for hotel stays Volunteer Support Opportunities Team Enrichment Events Financial Support for Relevant Education Opportunities Low cost On-site Housing, if required and as available Inclusive Work Environment This job description is intended an introduction of the role, rather than a complete list of skills, efforts, duties, responsibilities or working conditions associated with the position. #J-18808-Ljbffr