Sous Chef- Fine Dining

Edgewood Tahoe Resort; Stateline (NV); On-site; USD 60,000 - 90,000; Full time

Job summary

Edgewood Tahoe Resort is seeking a Sous Chef to lead our kitchen team and execute gourmet dishes while upholding the resort's high standards. You will work with the Chef de Cuisine and Executive Sous Chef to oversee staff, manage food prep, and ensure top-quality results.

The role requires strong leadership, knowledge of classic and modern techniques, and the ability to maintain a smooth operation under pressure in a fast-paced kitchen. Flexibility for nights, weekends, and holidays is essential.

Qualifications

• Leadership and motivational skills to manage a team.
• Ability to contribute to menu development and recipe writing.
• Strong plating and presentation knowledge.
• Solid understanding of food safety regulations and best practices.

Responsibilities

• Oversee daily kitchen operations, ensuring consistency, quality, and efficiency in food preparation.
• Ensure all dishes meet highest standards and adhere to recipes/presentation guidelines.
• Coordinate kitchen operations during service for smooth food flow.
• Maintain sanitation, safety, and cleanliness per health regulations.
• Lead and motivate kitchen staff; communicate effectively with team.
• Assist with menu development, costing, and rollout training.

Skills

Leadership

Menu development

Plating & presentation

Food safety

Communication

Job description

Position Overview

As a Sous Chef at Edgewood Tahoe Resort, you will need to possess exceptional leadership skills, a deep understanding of gourmet cuisine, and the ability to execute high-quality dishes while maintaining smooth and efficient kitchen operation. The Sous Chef will work closely with the Chef de Cuisine and the Executive Sous Chef to oversee kitchen staff, manage food preparation, and uphold the resort’s high standards of excellence.

Key Responsibilities

• Oversee daily kitchen operations, ensuring consistency, quality, and efficiency in food preparation.
• Ensure all food is prepared to the highest standards, adhering to resort’s recipes and presentation guidelines.
• Assist in coordinating kitchen operations during service, ensuring a seamless flow of food from kitchen to table.
• Maintain strict sanitation, safety, and cleanliness standards in compliance with health regulations.
• Possess strong leadership and motivational skills, and able to successfully manage a team.
• Assist with menu development, writing recipes, costing out product, and new menu rollout training.
• Create a work culture that promotes teamwork, recognition, and open communication.
• Oversee ordering, inventory levels, receiving, rotation of products, portion control, etc.
• Monitor food costs, control waste and keep labor in line with budget to maintain profitability.
• Perform other related duties as assigned to support the overall success of the team and business.

Qualifications and Skills

• Ability to work flexible schedules, including nights, weekends, and holidays.
• Proven experience as a Sous Chef or in a similar leadership role.
• Strong knowledge of classic and modern cooking techniques, including plating and presentation skills.
• Excellent leadership, organizational, and communication skills.
• Knowledge of food safety regulations and best practices.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.

Physical Requirements

• Must be able to safely lift, move, and stack items weighing up to 50 lbs.
• Able to perform physical tasks, including bending, lifting, and standing for extended periods.