Sous Chef

Whitetail Club; McCall (ID); On-site; USD 45,000 - 60,000; Full time

Job summary

The Whitetail Club in McCall, Idaho is looking for a Sous Chef to ensure culinary excellence and oversee kitchen operations. This full-time role demands strong leadership skills and a passion for culinary arts, supporting a luxurious dining experience.

The ideal candidate has at least 3 years of supervisory experience and a culinary degree, ready to lead a team and maintain high quality standards in a fast-paced work environment. Come be part of our prestigious team!

Qualifications

• Minimum of 3 years supervisory experience in culinary settings.
• Experience in executing standardized recipes and maintaining quality.
• Ability to train and develop kitchen staff.

Responsibilities

• Plan and supervise kitchen staff in food preparation and presentation.
• Collaborate on menu development and process improvements.
• Ensure culinary excellence and staff motivation.

Skills

Culinary execution

Menu development

Team leadership

Inventory control

Effective communication

Education

2-year culinary degree or equivalent experience

Job description

About Shore Lodge

Shore Lodge is a 4‑diamond, luxury property situated on the sandy shores of scenic Payette Lake in beautiful McCall, Idaho, approximately 100 miles north of Boise. This idyllic mountain resort offers a host of amenities and activities designed for fun, relaxation and warm hospitality in a setting of spectacular natural beauty.

Rated “12th Best Hotel in the US” by TripAdvisor.

• A Forbes Travel Guide Award Winner
• AAA Four Diamond Hotel
• Whitetail Club – Platinum Club of America, 2021‑2022

All that inspires work and play in the mountains is here at Shore Lodge Whitetail Club.

Job Type

Full‑time

Sous Chef Summary

The Shore Lodge Sous Chef is a sought-after position that supports the vision of excellence at our property. As a perfectionist who takes pride in culinary execution, you’ll help deliver exceptional experiences for our members and guests and play a key role in positioning Shore Lodge as the employer of choice in McCall.

What You Get To Do

• Plan and supervise kitchen staff in the procurement, production, preparation and presentation of all food; maintain a safe, sanitary work environment that meets all standards and regulatory requirements and delivers profitable, high‑quality food.
• Collaborate with culinary counterparts on menu development, process improvement, consistency and inventory control.
• Ensure culinary excellence that exceeds company standards.
• Attract, retain and motivate culinary associates, fostering a team environment.
• Train, develop, empower, coach and counsel culinary staff; recommend discipline and termination when appropriate.
• Monitor and report maintenance and sanitation needs for kitchen, equipment and related areas to uphold federal, state, corporate standards and regulations.
• Assist the Chef de Cuisine with costing, creation and implementation of seasonal and special menus.
• Support other team members or kitchens with special projects, VIP events or staffing shortages.
• Maintain workstations, assist with prep, cleaning and other assigned duties.
• Comply with attendance rules and be available to work regularly.

Requirements

About You

• Hold a 2‑year culinary degree or possess comparable experience and a minimum of 3 years supervisory experience.
• Execute standardized recipes efficiently, organize and prioritize daily par sheets.
• Communicate effectively with internal and external customers.
• Show proven supervisory experience; people enjoy working with you in a team environment.
• Lead by example, demonstrating calm demeanor, maturity and continuous leadership skills.
• Apply a working knowledge of front‑ and back‑of‑house operations, serving as a positive role model for collaboration.
• Multi‑task while maintaining high organization and detail orientation in a fast‑paced environment.
• Take pride in being the final inspector for your food, approving it before it reaches the guest.
• Understand the expeditor role and take on that role when needed.
• Willing and proficient to work all stations, including prep and dishes.