Sous Chef

Explor Crater Lake, LLC; Oregon; On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Employee housing

Benefits

Job summary

Explor Crater Lake, LLC is hiring for a kitchen leadership role for the 2026 season. You will train and supervise kitchen staff, manage prep lists, and ensure high-quality, properly portioned meals for guests. The position requires strong communication, staff motivation, and adherence to sanitation standards.

You will oversee inventory, coordinate with HOH for items, and maintain cleanliness while supporting a dynamic hospitality team in a scenic Oregon setting.

Qualifications

• Must have food preparation knowledge and sanitation standards.
• Experience leading kitchen staff and coordinating duties.

Responsibilities

• Train, schedule, and supervise kitchen staff to maintain morale and productivity.
• Prepare prep lists and assign duties; ensure timely menu items.
• Oversee inventory and communicate shortages to management.
• Ensure high quality, consistent portions across all dishes.
• Maintain kitchen cleanliness and safety compliance.
• Possess or obtain ServSafe certification.

Skills

Leadership

Training

Communication

Education

High School Diploma

Job description

At Explor Crater Lake, LLC, every day is an adventure — where tranquil beauty, scenic landscapes, and rich culture come together to create a truly unforgettable workplace. Offering competitive pay, employee housing and benefits.

2026 season

Maintain quality and portion control in all phases of food preparation. Provide leadership and training for the kitchen staff and ensure guests receive a quality product.

Duties and Responsibilities

• To assist to train, schedule, support, review, and to maintain highest possible levels of employee morale and department productivity
• Assign duties for all kitchen staff, prepare prep lists and ensure they are completed
• Prepare menu items quickly and efficiently while maintaining quality and portion control
• Assist Kitchen Manager with inventory, communicate when items are running low
• Follow all specifications to properly and efficiently prepare hot foods, side dishes, and specialty items for employee meals, using left-over food from special functions as much as possible
• Oversee the proper and efficient preparation of food for all restaurant and restaurant functions, ensuring that quality and quantity standards are met
• Maintain and control cleanliness of kitchen
• Be able to be obtain ServSafe Certification in accordance with Food & Beverage policy
• Understand HVLC’s ISO management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas
• Other duties as assigned
• Inform FOH of changes to menu, information about specials and responsible for FOH knowledge

Position Requirements

• Knowledge of food preparation and storage, sanitation requirements and commercial kitchen equipment
• Must be able to work a variety of day, night, weekend, holiday shifts
• Strong communication and interpersonal skills with the ability to interact with many types of personalities
• Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people

Knowledge and Experience

Education: High School Diploma or equivalent preferred

Experience: Minimum 2 (two) years food preparation experience

Minimum 2 (two) years kitchen leadership experience preferred

Hotel experience preferred

We maintain a drug-free workplace to ensure the safety and well-being of all employees.

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.