Description
EXECUTIVE SOUS CHEF – Mountain Resort Destination
Come be a part of the award-winning Lake Front Resort, Shore Lodge Whitetail Club! See yourself here, amidst the breathtaking beauty of our natural sanctuary in the wilds of Idaho. From the picturesque expanse of pristine glacial waters of Payette Lake to the stunning scenery of our mountain lined horizon, come experience the Mountain Resort Destination and see why we never want to leave... If you are a talented and innovative Executive Sous Chef with experience in multi-outlet, high-volume, high-end establishments, if you produce exceptional culinary experiences, and your team loves to work for you, this is the opportunity for you! As our Executive Sous Chef you will lead from the front and inspire a large culinary team to exceed our Members and Guests expectations. You will work with the Executive Chef to maintain control of the culinary aspects of several outlets, both year-round and seasonal, holding responsibility for the financial success of each. Team leadership and versatility are a must, as you will be designing new and innovative seasonal menus to suit our Idaho roots.
WHAT IS IN IT FOR YOU?
· Work and Play at an award-winning Resort Destination
· Competitive Salary
· Free Shift Meals
· Free Employee Golf and Fitness area
· Affordable Management Housing
· Medical/Dental/Vision
· Company Sponsored Life Insurance / Accidental Death & Dismemberment
· 6 Paid Holidays
· 401K (MATCH)
· Generous PTO program
· Employee Assistance Program
· 30% Employee Discount on Shore Lodge Products and Outlets
· The opportunity to implement your own flavors, ideas and concepts
WHAT YOU GET TO DO:
· Assist the Executive Chef in menu planning and development, incorporating seasonal ingredients and innovative techniques.
· Maintain our high standards, set forth creativity and innovation in our culinary department, play a significant role in the planning and execution of A la carte, banquet and catering events, and focus on the daily operations of 5 restaurant outlets.
· Be an Inclusive, positive, and motivating force for training, retaining, recruiting and on-boarding.
· Possess an exemplary work ethic and attitude while developing strong inter-departmental relationships.
· Supervise kitchen staff, providing guidance and support to ensure efficient operations during shifts.
· Oversee shift management, ensuring that all stations are adequately staffed and equipped for service.
· Provide overall direction, coordination, and ongoing evaluation of operations.
· Maintain high standards of food safety and sanitation in accordance with health regulations.
· Cook and prepare high-quality dishes that meet our standards for taste and presentation.
· Train new kitchen staff on cooking techniques, safety protocols, and kitchen procedures.
· Monitor inventory levels of food supplies and assist with ordering as needed to maintain stock.
· Maintain procedures to minimize waste, control costs and ensure that all food and beverage equipment is clean and in proper operational condition
Requirements
The Shore Lodge Executive Sous Chef:
WHAT YOU NEED TO BE SUCCESSFUL:
· Minimum 10 years overall culinary experience with at least 4 years Banquet experience as Chef AND 4 years culinary management in a 4 star or luxury Hotel/Restaurant environment preferred.
· Prior proven experience in high volume, high-end seasonal establishments having confidence in running multiple events and outlets simultaneously
· Demonstrated experience in inspiring, leading and developing team members with emphasis on inclusion of all team members utilizing strong verbal and written communication abilities
· Understand financial analysis to drive revenue and make decisions affecting the finances of the culinary outlets
· Exceptional hands-on culinary skills, exhibiting ‘Kitchen Presence' utilizing proper safety and sanitation habits
· Requisition completion, maintaining regular inventory of food and kitchen supplies, ordering items as necessary
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