Lead Sous Chef: Elevate Guest Experience in Resort Kitchen

Peregrine Hospitality; Palmerton (Carbon County); Sur place; USD 52 000 - 65 000; Plein temps

Avantages offerts par ce poste

Season pass

Discounts on food and merchandise

Team celebrations

Résumé du poste

Blue Mountain Resort seeks a punctual Sous Chef to supervise and work hands-on in a fast-paced kitchen, ensuring high-quality food, timely service, and safe, sanitary operations. The role requires leadership, training staff, and managing portions and costs in a dynamic resort environment.

Responsibilities include preparing diverse menu items, maintaining station readiness, and collaborating with kitchen and restaurant managers to price and standardize recipes.

Qualifications

• Must be at least 18 years of age
• Must have 2 years of previous experience as a food & beverage supervisor
• Safe Food Handler Certified
• A desire to be an integral part of a growing restaurant team
• Ability to work under pressure and prioritize tasks
• Strong, effective written and oral communication skills
• An ability to recognize and develop talent within their staff
• Must be available to work a flexible workweek including all weekends and holidays and the stamina to work 50 to 60 hours per week

Responsabilités

• Prepare meats, seafood, poultry, vegetables, and other items using broilers, ovens, grills, and fryers
• Assume 100% responsibility for quality of products served
• Know and comply with standard portion sizes, cooking methods, quality standards and kitchen rules
• Stock and maintain sufficient levels of food products at line stations for smooth service
• Portion food products according to standard sizes and recipe specifications
• Maintain a clean and sanitary workstation and kitchen equipment
• Prepare items for broiling, grilling, frying, or sautéing including seasoning and marinating
• Work with managers to plan and price menu items and prepare standard recipe cards
• Ensure products are ordered per specifications and deliveries follow policies
• Perform other related duties as assigned by the Kitchen Manager or manager-on-duty

Description du poste

Blue Mountain Resort seeks a punctual Sous Chef to supervise and work hands-on in a fast-paced kitchen, ensuring high-quality food, timely service, and safe, sanitary operations. The role requires leadership, training staff, and managing portions and costs in a dynamic resort environment.

Responsibilities include preparing diverse menu items, maintaining station readiness, and collaborating with kitchen and restaurant managers to price and standardize recipes.