Sous Chef

Mountain-Creek-Resort; Vernon Township (NJ); On-site; USD 55,000 - 70,000; Full time

Job summary

Mountain Creek is seeking a hands-on Sous Chef to lead the kitchen team in a fast-paced, four-season resort in Vernon, NJ.

You will direct meal prep in a specific outlet, provide training and coaching, uphold culinary standards, assist the Executive Chef with waste control and FIFO, and ensure ServSafe practices are followed.

Nights and weekends are required, with strong leadership and communication skills essential to deliver high-quality dining experiences.

Qualifications

• Proven ability to lead a kitchen team and train staff.
• Strong communication and leadership skills required.
• Experience maintaining kitchen safety and hygiene standards.

Responsibilities

• Direct the preparation of meals in a specific resort outlet.
• Provide culinary instruction, coaching and counseling to staff.
• Uphold culinary standards, quality and presentation.
• Assist Executive Chef with waste control, FIFO and admin duties.
• Ensure ServSafe practices are followed and enforced.
• Manage daily kitchen operations and documentation.

Skills

Leadership

Team management

Communication

Mentoring

Multitasking

Resilience

Education

ServSafe certification

Tools

Microsoft Word

Microsoft Excel

Job description

Sous Chef– Mountain CreekLocation: Vernon, NJ Reporting to: Executive ChefSNOW Partners Mission Statement:“To Enhance the Lives of our Team, Guests and Partners by Building Lasting Connections.”About Mountain Creek:Mountain Creek is a four-season resort, offering skiing/snowboarding, bike park, waterpark, weddings, mountain coaster, restaurants, and lodging.How the Sous Chef works with the Team:A Sous chef responsibilities include managing the kitchen team members as well as directing the preparation of all meals in a specific outlet within the resort. The Sous chef offers culinary instructions, training, coaching and counseling to the kitchen team. In addition, demonstrates strong culinary skills accompanied by safe handling practices. Responsible for assisting the Executive Chef in waste control, FIFO practices, and training on administrative duties. The Sous Chef is responsible for upholding the culinary standards at the resort.Team Member Responsibilities:Ensures the highest standards of quality, consistency and presentation for the food served in the resorts facilitiesManages portion control and minimizes waste, ensuring high quality of preparation.Participate in the development of new recipes, menus and programs.Manage a pleasant and safe work area for kitchen Team Members.Working hand and hand with Team Members on daily operations.Managing checklist for preparation of food items/par levels/FIFO/and other kitchen documentation.Ability to obtain Servsafe certification, and apply knowledge to uphold standards.Assisting Executive Chef in any/all kitchen daily operations as neededRunning the kitchen production and preparation to ensure customers enjoy an extraordinary dining experienceFurther tasks and responsibilities may be added as needed at the discretion of the Executive ChefTeam Member Qualifications:Minimum of 2 years experience as a Sous Chef or 3-5 years as a strong line cook.Working knowledge of various computer software programs, such as word and excel.Strong communication and leadership skillsExperience in executing consistent and high-quality menu items and/or banquets.Strong training, coaching, and mentoring skills.Management level food safetyWell organized with the ability to multitask.Works well under pressureThe ability to take direction from the Executive Chef and apply it to managing other Team MembersResiliency-The ability to recover quickly from challenges and work on solutions.Hands on working Sous Chef with an outgoing personalityNights and weekends required