Lead Sous Chef — Luxury Resort Kitchen, Elevated Cuisine

Black Desert Resort

Ivins (UT)

On-site

USD 65,000 - 72,000

Full time

14 days+

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Benefits offered by this job

Health insurance

401(k) with company match

Flexible time off

Employee dining room

Exclusive resort discounts

Employee hotel stay program

Job summary

Black Desert Resort in Southern Utah is seeking a Sous Chef to support the Latitude Restaurant’s luxury dining operations. You will lead, guide, and mentor the culinary team while ensuring exceptional food quality and consistent presentation at a flagship resort.

Responsibilities include overseeing daily kitchen operations, supervising staff, maintaining safety and sanitation, and aiding menu development. Flexible hours and a premium work environment are offered with strong benefits.

Qualifications

3–5 years of progressive culinary experience in upscale or resort settings.
Prior supervisory or kitchen leadership experience required.
Strong knowledge of culinary techniques, kitchen operations, and food safety.
Experience managing service flow in high-volume environments.
ServSafe certification required or ability to obtain.
Strong leadership, communication, and organizational skills.
Ability to work flexible hours including evenings, weekends, and holidays.

Responsibilities

Assist the Chef de Cuisine in overseeing daily kitchen operations and service execution.
Supervise culinary staff including line cooks, prep cooks, and dishwashers.
Ensure dishes are prepared to recipes, quality, and presentation guidelines.
Monitor food prep during service to maintain consistency and timing.
Assist with menu development, seasonal updates, and daily specials.
Ensure proper food handling, sanitation, and health department compliance.
Monitor inventory and assist with ordering and product management.
Support labor management including staff scheduling and shifts.
Conduct kitchen training and mentoring for culinary team.
Maintain cleanliness, organization, and safety standards.
Assist cost control initiatives including waste reduction and portion control.
Collaborate with front-of-house leadership for seamless service.
Participate in pre-shift meetings and daily culinary briefings.
Uphold ultra-premium culinary standards.
Perform other duties as assigned.