Sous Chef - 20th Hole

CoralTree Hospitality Group; Ivins (UT); On-site; USD 62,000 - 68,000; Full time

Benefits offered by this job

Comprehensive health insurance

401K with company match

Employee dining room

Paid time off

Exclusive resort discounts

Complimentary employee hotel stay

Job summary

Black Desert Resort in Southern Utah seeks a Sous Chef for the 20th Hole restaurant to oversee daily kitchen operations and support the Executive Chef.

You will mentor staff, maintain high culinary standards, and collaborate on seasonal menus while ensuring compliance with health and safety regulations. The role requires leadership, flexibility, and a passion for guest-centered dining in a luxury resort setting.

Qualifications

• Minimum of 4 years of culinary experience in an upscale resort environment.
• Strong leadership and team management skills, with the ability to mentor and develop kitchen staff.
• Excellent organizational and multitasking abilities in a fast-paced environment.
• Strong knowledge of food safety regulations, sanitation standards, and kitchen best practices.
• Experience with menu development, inventory management, and food cost control.
• Passion for culinary innovation and commitment to delivering exceptional guest experiences.
• Ability to work flexible hours, including nights, weekends, and holidays.

Responsibilities

• Assist in overseeing daily kitchen operations, ensuring seamless execution of food preparation and service.
• Supervise and mentor kitchen staff, fostering a culture of excellence and teamwork.
• Maintain food quality, presentation, and consistency, adhering to Black Desert Resort's high culinary standards.
• Collaborate with the Executive Chef of Restaurants to develop seasonal menus and creative culinary offerings.
• Monitor inventory levels, place orders, and manage food costs to optimize efficiency and minimize waste.
• Ensure compliance with all health and safety regulations, maintaining proper food handling, sanitation, and kitchen cleanliness.
• Oversee and coordinate food preparation for private dining and special events within the 20th Hole restaurant.
• Train kitchen staff on techniques, safety protocols, and best practices in food preparation.
• Assist in scheduling, performance management, and staff development initiatives.
• Work closely with the front-of-house team to ensure a seamless guest dining experience.
• Stay informed about industry trends, culinary innovations, and guest preferences to continuously enhance offerings.
• Attend mandatory orientations and trainings.
• Other duties as assigned.

Skills

Leadership

Team mentorship

Food safety

Menu development

Inventory management

Food cost control

Operations coordination

Guest service

Job description

Overview

Black Desert Resort, located in the stunning landscape of Southern Utah, offers unique ultra-premium experiences amidst breathtaking natural scenery. Our resort features world-class dining, upscale accommodations, and premium amenities. The 20th Hole is a premier dining destination at Black Desert Resort, providing an elevated culinary experience for guests, golfers, and visitors. Whether they seek a refined post-game meal or a sophisticated social dining setting, the 20th Hole delivers exceptional service and cuisine in a luxurious environment.

Job Summary:

The 20th Hole Sous Chef at Black Desert Resort is responsible for assisting in the management of all culinary operations within the 20th Hole restaurant. This role ensures the highest quality of food preparation, presentation, and service while maintaining efficiency in kitchen operations. Reporting to the Executive Chef, the Sous Chef helps oversee kitchen staff, enforces food safety standards, and collaborates with the culinary team to enhance menu offerings and guest satisfaction.

Job Specifications:

Onsite: Black Desert ResortShift & Schedule Availability: Year-Round / Full-TimeSalary Range: $62,000 - $68,000/yr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Why Join Us:

• Competitive Salary and Benefits: Comprehensive health insurance, 401K with company match, employee dining room, paid time off, exclusive resort discounts, and complimentary employee hotel stay program.
• Dynamic Environment: Work in a premier culinary setting within a luxury resort, leading a high-performing kitchen team.
• Career Growth: Opportunities for professional development and career advancement in the hospitality and fine dining industry.

Responsibilities

• Assist in overseeing daily kitchen operations, ensuring seamless execution of food preparation and service.
• Supervise and mentor kitchen staff, fostering a culture of excellence and teamwork.
• Maintain food quality, presentation, and consistency, adhering to Black Desert Resort's high culinary standards.
• Collaborate with the Executive Chef of Restaurants to develop seasonal menus and creative culinary offerings.
• Monitor inventory levels, place orders, and manage food costs to optimize efficiency and minimize waste.
• Ensure compliance with all health and safety regulations, maintaining proper food handling, sanitation, and kitchen cleanliness.
• Oversee and coordinate food preparation for private dining and special events within the 20th Hole restaurant.
• Train kitchen staff on techniques, safety protocols, and best practices in food preparation.
• Assist in scheduling, performance management, and staff development initiatives.
• Work closely with the front-of-house team to ensure a seamless guest dining experience.
• Stay informed about industry trends, culinary innovations, and guest preferences to continuously enhance offerings.
• Attend mandatory orientations and trainings.
• Other duties as assigned.

Qualifications

• Minimum of 4 years of culinary experience in a upscale resort environment, with at least 2 years in a leadership or sous chef role.
• Strong leadership and team management skills, with the ability to mentor and develop kitchen staff.
• Excellent organizational and multitasking abilities in a fast-paced environment.
• Strong knowledge of food safety regulations, sanitation standards, and kitchen best practices.
• Experience with menu development, inventory management, and food cost control.
• Passion for culinary innovation and commitment to delivering exceptional guest experiences.
• Ability to work flexible hours, including nights, weekends, and holidays, as required by the resort’s dining operations.

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