Sous Chef

Blue Mountain Resort; Palmerton (Carbon County); On-site; CAD 64,000 - 86,000; Full time

Benefits offered by this job

Free season pass

Discounts on food and merchandise

Team celebrations

Job summary

Blue Mountain Resort is seeking a punctual Sous Chef to supervise and work hands-on in our kitchen, ensuring high-quality food and timely service. You will delegate tasks, control costs, and maintain a clean, sanitary workspace while supporting a growing restaurant team.

The role requires leadership, strong communication, and the ability to thrive under pressure in a fast-paced environment. Weekend and holiday availability is expected, and compensation reflects market rates for a supervisory

Qualifications

• Must be at least 18 years old.
• 2 years of experience as a food & beverage supervisor.
• Desire to be part of a growing restaurant team.
• Ability to work under pressure and prioritize tasks.
• Strong written and oral communication skills.
• Ability to recognize and develop staff talent.
• Available to work a flexible workweek including weekends and holidays; 50–60 hours/week.

Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables, and other items in kitchen equipment.
• Take 100% responsibility for quality of products served.
• Follow standard portion sizes, cooking methods, and kitchen rules.
• Stock and maintain sufficient levels of food at line stations.
• Portion food according to standard sizes and recipes.

Skills

Punctual

Detail-oriented

Strong communication

Leadership

Tools

Broilers

Ovens

Grills

Fryers

Convection oven

Job description

Blue Mountain Resort
Palmerton, PA 18071, USA

Description

WHAT WE ARE LOOKING FOR: We are seeking a punctual, detail-oriented individual who thrives in a fast-paced environment and is excited for an opportunity to provide a guest with an experience that is beyond their expectations and creates guests for life. The primary responsibility of the Sous Chef is to supervise, delegate, and work hands-on in kitchen functions with kitchen personnel to ensure the high quality of food, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen.

Requirements:

• Must be at least 18 years of age
• Must have 2 years of previous experience as a food & beverage supervisor.
• A desire to be an integral part of a growing restaurant team.
• Ability to work under pressure and prioritize tasks.
• Strong, effective written and oral communication skills
• An ability to recognize and develop talent within their staff.
• Must be available to work a flexible workweek including all weekends and holidays and the stamina to work 50 to 60 hours per week.

WHAT YOU CAN EXPECT:

• Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assume 100% responsibility for quality of products served.
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment and the entire kitchen.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Work with kitchen & restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.

WHAT WE CAN OFFER YOU:We offer the opportunity to join a growing company with over 40 years in the hospitality industry and be a part of setting a new standard of excellence in guest satisfaction. We understand the importance of both personal and professional growth and support our team members in achieving their goals. Team members enjoy benefits including a free season pass and activities around the resort, discounts on food and merchandise, and special team celebrations in an environment that gives you the opportunity to play where you work!

WHY IT’S SO GREAT TO WORK FOR BLUE MOUNTAIN RESORT:Blue Mountain Resort offers an environment that encourages personal and professional growth, collaboration, safety, and fun. We are committed to fostering a rich learning environment based on individual talents and goals.Together we strive to cultivate a community based on trust and respect.

This job description is a general outline of the responsibilities and duties. Additionally, it is not limited to these specifications and is subject to revision by Blue Mountain Resort at any time.

Job offers are contingent upon successful completion of a background investigation and compliance with the U.S. Government Form I-9, Employment Eligibility Verification.

Blue Mountain Resort is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other status protected by applicable law.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.