Sous Chef - Latitude

CoralTree Hospitality Group; Ivins (UT); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Health insurance

401(k) with company match

Flexible time off

Employee dining room

Exclusive resort discounts

Employee hotel stay program

Job summary

The Sous Chef at Latitude Restaurant, Black Desert Resort, Southern Utah, reports to the Chef de Cuisine and leads culinary operations to uphold ultra‑premium standards. This onsite role requires 3–5 years of upscale or resort experience, ServSafe certification, strong leadership, and the ability to oversee staff, menu execution, and food safety.

Competitive compensation ($65,000–$72,000 per year) with benefits including health insurance, 401(k) with match, PTO, dining room access, and employee

Qualifications

• Minimum of 3–5 years of progressive culinary experience in upscale or resort environments.
• Prior supervisory or kitchen leadership experience required.
• ServSafe certification required or ability to obtain.
• Strong leadership, communication, and organizational skills.
• Ability to work flexible hours including evenings, weekends, and holidays.

Responsibilities

• Assist the Chef de Cuisine in overseeing daily kitchen operations and service execution.
• Supervise culinary staff including line cooks, prep cooks, and dishwashers.
• Ensure all dishes are prepared according to recipes, quality standards, and presentation guidelines.
• Monitor food preparation during service to maintain consistency and timing.
• Assist with menu development, seasonal updates, and daily specials.
• Ensure proper food handling, sanitation, and compliance with health department regulations.
• Monitor food inventory levels and assist with ordering and product management.
• Support labor management including staff scheduling and shift coordination.
• Conduct kitchen training and mentoring for culinary team members.
• Maintain organization, cleanliness, and safety standards throughout the kitchen.
• Assist in cost control initiatives including waste reduction and portion management.
• Collaborate with front-of-house leadership to ensure seamless service.
• Participate in pre-shift meetings and daily culinary briefings.
• Uphold Black Desert Resort’s ultra‑premium culinary standards.

Skills

Culinary leadership

Team supervision

Menu development

Food safety

Kitchen operations

Sanitation

Tools

ServSafe

Job description

Overview

Black Desert Resort is an ultra-premium destination resort located in Southern Utah, offering luxury accommodations, elevated dining, championship golf, and curated guest experiences. Latitude is one of the resort’s signature dining venues, known for refined cuisine, exceptional service, and an atmosphere of serving resort guests, members, and local patrons.

The Sous Chef plays a critical leadership role in supporting culinary operations and maintaining the high standards expected within this flagship restaurant.

Job Summary

The Sous Chef – Latitude assists in overseeing daily kitchen operations, ensuring high-quality food preparation, consistent presentation, and efficient service execution. This role supports the Chef de Cuisine in leading the culinary team, maintaining food safety standards, and driving operational excellence.

The Sous Chef provides hands‑on leadership during service, supervises kitchen staff, supports menu execution, and ensures culinary standards align with Black Desert Resort’s ultra‑premium hospitality expectations.

Job Specifications

Onsite: Black Desert Resort – Latitude RestaurantShift & Schedule Availability: Year-Round / Full-TimePay Range: $65,000 – $72,000/year. This is the range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Why Join Us

• Culinary Leadership: Support the operation of a flagship resort dining venue.
• Creative Environment: Work alongside talented culinary professionals in an elevated kitchen.
• Comprehensive Benefits: Health insurance, 401(k) with company match, flexible time off, employee dining room, exclusive resort discounts, and employee hotel stay program.

Responsibilities

Key Responsibilities including, but not limited to:

• Assist the Chef de Cuisine in overseeing daily kitchen operations and service execution.
• Supervise culinary staff including line cooks, prep cooks, and dishwashers.
• Ensure all dishes are prepared according to recipes, quality standards, and presentation guidelines.
• Monitor food preparation during service to maintain consistency and timing.
• Assist with menu development, seasonal updates, and daily specials.
• Ensure proper food handling, sanitation, and compliance with health department regulations.
• Monitor food inventory levels and assist with ordering and product management.
• Support labor management including staff scheduling and shift coordination.
• Conduct kitchen training and mentoring for culinary team members.
• Maintain organization, cleanliness, and safety standards throughout the kitchen.
• Assist in cost control initiatives including waste reduction and portion management.
• Collaborate with front-of-house leadership to ensure seamless service.
• Participate in pre-shift meetings and daily culinary briefings.
• Uphold Black Desert Resort’s ultra‑premium culinary standards.
• Perform other duties as assigned.

Qualifications

Preferred Qualifications and Skills:

• Minimum of 3–5 years of progressive culinary experience in upscale or resort environments.
• Prior supervisory or kitchen leadership experience required.
• Strong knowledge of culinary techniques, kitchen operations, and food safety practices.
• Experience managing service flow in high-volume environments.
• ServSafe certification required or ability to obtain.
• Strong leadership, communication, and organizational skills.
• Ability to work flexible hours including evenings, weekends, and holidays.

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