Sous Chef

Mountain Lake; Virginia (MN); On-site; USD 55,000 - 75,000; Full time

Job summary

Mountain Lake Lodge is seeking a Sous Chef to lead culinary operations across our restaurants, banquets, and events. This hands-on role supports the Hotel Resort Chef in maintaining exceptional food quality, sanitation, and teamwork in a high-volume, full-service resort kitchen.

The position requires 3–5+ years of progressive culinary leadership, supervisory experience, strong inventory and cost-control skills, and flexibility to work mornings, evenings, weekends, and holidays.

Qualifications

• 3–5+ years of progressive culinary leadership in a full-service hotel, resort, or upscale restaurant.
• Previous supervisory experience required.
• Strong experience with food ordering, purchasing, inventory management, and cost controls.
• Knowledge of food and labor cost management.
• Ability to work mornings, evenings, weekends, holidays, and during emergency operational needs.
• ServSafe Manager Certification preferred or obtainable upon hire.

Responsibilities

• Direct daily kitchen operations and lead in the absence of the Hotel Resort Chef.
• Coach and develop culinary associates; maintain mentoring culture.
• Ensure consistent preparation, presentation, portion control, and quality standards.
• Maintain compliance with food safety, sanitation, and health department regulations.
• Monitor labor productivity, food costs, waste, and recipe adherence.
• Support menu development and seasonal features using Appalachian-inspired cuisine.
• Coordinate production for restaurant service, room service, banquets, weddings, and events.
• Maintain a clean, organized, and safe kitchen.

Skills

Leadership

Supervisory experience

Inventory management

Cost controls

Food ordering

Labor cost management

Education

ServSafe Manager Certification

Job description

Job Description

Position: Sous Chef (Salary)

Reports To: Hotel Resort Chef
Classification: Exempt (Salaried)
Work Schedule: Full-time; evenings, weekends, holidays, and extended hours as business levels require.

Position Purpose

The Sous Chef assists the Hotel Resort Chef in leading all culinary operations for Mountain Lake Lodge's restaurants, banquets, catering, weddings, festivals, and special events. This position provides hands-on leadership in a high-volume, full-service resort kitchen while ensuring exceptional food quality, sanitation, consistency, cost control, and team development.

Essential Responsibilities

• Assist in directing daily kitchen operations and lead the kitchen in the absence of the Hotel Resort Chef.
• Supervise, coach, schedule, and develop culinary associates while maintaining a positive, mentoring culture.
• Ensure consistent preparation, presentation, portion control, and quality standards.
• Maintain compliance with food safety, sanitation, and health department regulations.
• Monitor labor productivity, food costs, waste, and recipe adherence.
• Support menu development and seasonal features using Appalachian-inspired cuisine.
• Coordinate production for restaurant service, room service, banquets, weddings, and special events.
• Maintain a clean, organized, and safe kitchen.

Inventory & Purchasing

• Assist with ordering all food and kitchen supplies.
• Maintain inventory controls and conduct weekly/monthly inventories.
• Receive and inspect deliveries for quality and accuracy.
• Work with approved vendors and control purchasing costs.
• Minimize waste through proper rotation (FIFO) and storage practices.

Leadership Expectations

• Lead by example and foster teamwork across Culinary, Food & Beverage, Stewarding, Sales, and Guest Services.
• Train associates on recipes, safety, equipment, and standards.
• Conduct shift line‑ups and daily production meetings.
• Maintain professional communication and accountability.

Qualifications

• 3–5+ years of progressive culinary leadership in a full-service hotel, resort, or upscale restaurant.
• Previous supervisory experience required.
• Strong experience with food ordering, purchasing, inventory management, and cost controls.
• Knowledge of food and labor cost management.
• Ability to work mornings, evenings, weekends, holidays, and during emergency operational needs.
• ServSafe Manager Certification preferred or obtainable upon hire.

Physical Requirements

• Stand and walk for extended periods.
• Lift up to 50 pounds.
• Work in hot, cold, and fast‑paced kitchen environments.

Mountain Lake Leadership Expectations

This leadership position is expected to embody Mountain Lake's core values by leading with integrity, delivering passionate hospitality, supporting associates through coaching and accountability, and creating memorable guest experiences every day.

Company Description

Welcome to Mountain Lake
Timeless Tranquility Meets Appalachian Mountain Adventure
Set in the middle of a 2,600-acre nature preserve and surrounded by breathtaking
Appalachian Mountains, our historic Mountain Lake Resort provides the ultimate rustic retreat.