Sous Chef

Camden Resort LP; Lake Ozark (MO); On-site; USD 45,000 - 65,000; Full time

Job summary

Camden Resort LP is seeking an experienced Sous Chef to work alongside the head chef, manage daily kitchen activities, supervise staff, assist with menu preparation, and ensure food quality and freshness.

You will monitor stock, oversee FIFO, train new staff, control ordering and budgeting, and maintain kitchen organization to meet restaurant standards in a fast-paced resort environment.

Responsibilities

• Leads kitchen team in chef's absence
• Guides junior staff in line cooking, food prep, and plating
• Oversees and organizes kitchen stock and ingredients
• Maintains FIFO rotation and proper dating for quality assurance
• Keeps stations stocked before and during peak hours
• Hires and trains new kitchen staff to standards
• Manages food ordering and minimizes waste while tracking budget
• Supervises all food preparation and presentation to meet standards
• Works with head chef on organization, training, and scheduling
• Coordinates with management on supply, budget, and efficiency

Skills

Restaurant Experience

Extensive Food Knowledge

Restaurant Industry Knowledge

Strong Organizational Skills

Attention to Detail

Knowledge of Restaurant Regulations

Leadership

Management

Positivity

Ability to Work Under Pressure

Self-Motivated

Creative Problem-Solving Skills

Strong Verbal and Written Communic.

Exceptional Customer-Service Skills

Job description

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Sous Chef Job Duties:

• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Sous Chef Skills and Qualifications:

Restaurant Experience, Extensive Food Knowledge, Restaurant Industry Knowledge, Strong Organizational Skills, Attention to Detail, Knowledge of Restaurant Regulations, Leadership, Management, Positivity, Ability to Work Under Pressure, Self-Motivated, Creative Problem-Solving Skills, Strong Verbal and Written Communication Skills, Exceptional Customer-Service Skills