Lead Sous Chef – Resort Banquets & Appalachian Cuisine

Mountain Lake; Virginia (MN); On-site; USD 55,000 - 75,000; Full time

Job summary

Mountain Lake Lodge is seeking a Sous Chef to lead culinary operations across our restaurants, banquets, and events. This hands-on role supports the Hotel Resort Chef in maintaining exceptional food quality, sanitation, and teamwork in a high-volume, full-service resort kitchen.

The position requires 3–5+ years of progressive culinary leadership, supervisory experience, strong inventory and cost-control skills, and flexibility to work mornings, evenings, weekends, and holidays.

Qualifications

• 3–5+ years of progressive culinary leadership in a full-service hotel, resort, or upscale restaurant.
• Previous supervisory experience required.
• Strong experience with food ordering, purchasing, inventory management, and cost controls.
• Knowledge of food and labor cost management.
• Ability to work mornings, evenings, weekends, holidays, and during emergency operational needs.
• ServSafe Manager Certification preferred or obtainable upon hire.

Responsibilities

• Direct daily kitchen operations and lead in the absence of the Hotel Resort Chef.
• Coach and develop culinary associates; maintain mentoring culture.
• Ensure consistent preparation, presentation, portion control, and quality standards.
• Maintain compliance with food safety, sanitation, and health department regulations.
• Monitor labor productivity, food costs, waste, and recipe adherence.
• Support menu development and seasonal features using Appalachian-inspired cuisine.
• Coordinate production for restaurant service, room service, banquets, weddings, and events.
• Maintain a clean, organized, and safe kitchen.

Skills

Leadership

Supervisory experience

Inventory management

Cost controls

Food ordering

Labor cost management

Education

ServSafe Manager Certification

Job description

Mountain Lake Lodge is seeking a Sous Chef to lead culinary operations across our restaurants, banquets, and events. This hands-on role supports the Hotel Resort Chef in maintaining exceptional food quality, sanitation, and teamwork in a high-volume, full-service resort kitchen.

The position requires 3–5+ years of progressive culinary leadership, supervisory experience, strong inventory and cost-control skills, and flexibility to work mornings, evenings, weekends, and holidays.