Luxury Resort Sous Chef: Lead High-End Kitchen Ops

The Ranch at Rock Creek; Town of Montana (WI); Sur place; USD 50 000 - 70 000; Plein temps

Résumé du poste

The Ranch at Rock Creek is seeking a Sous Chef to support the Executive Chef and the luxury culinary team. You will oversee back-of-house and front-of-house food production, ensuring exceptional dining experiences across multiple venues and maintaining Forbes Five-Star standards.

Lead daily kitchen operations, mentor staff, manage expenses, and contribute to menu development while upholding safety and sanitation standards in a dynamic luxury resort setting.

Qualifications

• High school diploma or equivalent required.
• 1–2 years of progressive, full-service Sous Chef or Lead Line Cook experience in fine dining or luxury resort.
• Demonstrated proficiency in supervising culinary production and guest service.

Responsabilités

• Directs and manages all phases of daily kitchen operations across venues.
• Ensures high standards of food preparation and service areas within Ranch venues.
• Collaborates with Executive Chef to plan, develop, and cost new recipes and menus.
• Manages staffing, payroll, and budget adherence within F&B targets.
• Develops staffing schedules and mentors kitchen staff to department standards.
• Maintains sanitation, safety, and regulatory compliance in kitchen environments.
• Communicates with chefs and managers regarding menus, VIPs, and special requests.
• Leads hiring, onboarding, and ongoing professional development of kitchen team.

Connaissances

Culinary leadership

Staff mentoring

Kitchen operations

Food safety

Formation

High School Diploma or equivalent

Outils

Microsoft Word

Excel

PowerPoint

Description du poste

The Ranch at Rock Creek is seeking a Sous Chef to support the Executive Chef and the luxury culinary team. You will oversee back-of-house and front-of-house food production, ensuring exceptional dining experiences across multiple venues and maintaining Forbes Five-Star standards.

Lead daily kitchen operations, mentor staff, manage expenses, and contribute to menu development while upholding safety and sanitation standards in a dynamic luxury resort setting.