Executive Sous Chef

Tommy Bahama; Olympic Valley (CA); On-site; USD 90,000 - 110,000; Full time

Job summary

A leading luxury resort located in Olympic Valley, California seeks an Executive Sous Chef to oversee all food service operations. This role requires a blend of culinary innovation, team leadership, and financial oversight, ensuring exceptional dining experiences across various venues. Ideal candidates will have significant experience in high-end culinary settings and possess strong leadership capabilities.

Benefits

Participation in bonus program

Qualifications

• 3-5 years experience as an Executive Sous Chef or Chef de Cuisine at a luxury or high-end resort.
• Ability to oversee multiple culinary departments.
• Leadership and motivational abilities.

Responsibilities

• Lead and oversee food service operations across the property, including restaurants and banquets.
• Develop innovative menus for diverse venues and ensure compliance with standards.
• Monitor guest feedback and manage financial performance of culinary departments.

Skills

Communication

Team Building

Customer Service

Tools

Microsoft Office Suite

Job description

Overview

A luxury California resort in an idyllic mountain setting, Everline Resort & Spa rests at the base of Palisades Tahoe, the third largest ski resort in North America, and just minutes from North Lake Tahoe.

Our gracious hospitality and full-service amenities led Conde Nast Traveler magazine to rank the Everline Resort & Spa among the top 50 ski hotels in North America, and one of the top 150 United States mainland resorts. Recreation enthusiasts love the resort's championship golf course, heated swimming pools, water slide, scenic hiking and biking trails, fly fishing center, ski-in/ski-out lodging, cross-country ski center, and private ice-skating rink.

Whether you're looking for a world-class destination for a corporate conference or you're seeking an exciting family vacation, Everline Resort & Spa provides everything you need to share great experiences and create cherished memories.

OUR CULTURE

At Everline Resort, we foster a creative, entrepreneurial and energetic work environment. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a workplace culture that values family, work-life balance and community. We help develop our associates and provide support for them to grow their careers within the company. Our associates are proud to work here!

JOB OVERVIEW

The Executive Sous Chef is responsible for directing and overseeing the entire food service operations across the property, including Restaurants and Banquets. This role involves providing the highest quality service within budgetary guidelines, leading culinary development, menu engineering, recipe creation, costing, sourcing, and quality assurance. The Executive Sous Chef will lead and support culinary teams, supervise daily kitchen activities, delegate tasks, monitor standards, and promote community engagement to enhance restaurant and F&B offerings.

Responsibilities

1. Provide visionary leadership in culinary research, development, and implementation.
2. Develop innovative menus for diverse venues including main dining, buffets, specialty restaurants, banquets, and events.
3. Establish and enforce procedural guidelines, policies, and standards for food and beverage operations, including menu design, sanitation, and cost controls.
4. Stay abreast of industry trends, collaborating on culinary research and development.
5. Manage menu creation, dish specifications, and ingredient sourcing.
6. Work with Purchasing to source required products efficiently.
7. Create standards and tools for consistent culinary quality.
8. Support culinary team adherence to company standards and processes.
9. Monitor guest and partner feedback, taking corrective actions to ensure satisfaction.
10. Collaborate with operational leaders to execute culinary operations smoothly.
11. Maintain accurate menu and recipe databases.
12. Ensure compliance with all standards and procedures.
13. Oversee financial performance of culinary departments, collaborating with F&B and property management.
14. Act as a liaison between the community and the resort operations.
15. Perform other related duties as required.

SCOPE

• Manage culinary operations generating $11 million in revenue.
• Maximize profitability through sales and cost management.
• Lead and develop direct reports and their teams.

PRINCIPAL OUTCOMES

• Uphold the company's image and vision.
• Optimize financial resources.
• Foster ongoing training and development.
• Continuously improve operations.
• Contribute to future project development.

Qualifications

• 3-5 years experience as an Executive Sous Chef or Chef de Cuisine at a luxury or high-end resort.
• Excellent communication skills.
• Strong in training and team building.
• Ability to oversee multiple culinary departments.
• Experience with 4-5 star standards and creating successful concepts.
• Proven leadership and team development skills.
• Experience with international culinary interns.
• Knowledge of health, liquor laws, and regulations.
• Ability to analyze business data and schedule accordingly.
• Proficiency in Microsoft Office Suite.
• Fluent in English, both written and spoken.
• Strong customer service skills.
• Leadership and motivational abilities.
• Ability to prioritize, organize, and work under pressure.
• Financial literacy and arithmetic skills.

WAGE RANGE: $90,000-$110,000 annually plus participation in the bonus program