Sous Chef

Sous ChefDepartment: Food & BeverageReports to: Executive ChefExempt/Non-Exempt: Exempt (Salary)PRIMARY PURPOSEThe Sous Chef is vital in supporting the Executive Chef and the rest of the award-winning culinary team at the Ranch at Rock Creek. Responsible forthe efficient and profitable operation of all back-of-house and front-of-house food production areas the Sous Chef oversees daily kitchen operations and ensures the delivery of exceptional dining experiences that meet the expectations of our luxury guests as well as those laid out for Forbes Five-Star properties and members of Relais & role involves planning organizing directing and coordinating kitchen staff managing operating expenses and maintaining high product quality and consistency across all dining venues. The Sous Chef is a key leader in upholding The Ranchs commitment to culinary excellence staff development and guest RESPONSIBILITIESDirects and manages all phases of daily kitchen operations including opening and closing procedures food preparation cooking plating and service execution across various maintenance of high standards in all designated food preparation and service areas including the Lodge Kitchen outdoor cooking areas Flagstone Buckle Barn Blue Canteen and across Ranch monitors the quality of all raw and cooked food products to ensure strict adherence to established Ranch standards for taste and with the Executive Chef and other personnel to plan develop and cost new recipes and menus. Considers seasonal availability ingredient sourcing and anticipated guest the organization planning and seamless execution logistics for all culinary team movements and food service across Ranch follows and strictly enforces sanitation standards safety procedures and all legal regulations governing food preparation service and disposal to maintain a safe secure and healthy kitchen financial goals by contributing to budget forecasting adhering to the annual F&B budget managing payroll via staffing guides and forecasts and monitoring other operational plans and executes orders for required supplies ingredients and food items. Maintains accurate records and recommendations and actions to improve production productivity quality and guest-service standards. Identifies trends resolves problems and implements system improvements and necessary supervises and mentors culinary staff consistently enforcing company policies and participates in the hiring onboarding and ongoing professional development of kitchen staff ensuring all team members are trained to department standards in all phases of service and job and manages efficient staffing schedules and payroll to maximize productivity while adhering to budget regularly and effectively with the Executive Chef AM Chef Restaurant Managers and other F&B staff regarding departmental issues menu changes VIPs and special and promotes a cooperative and positive professional climate to maximize team productivity and employee as a professional role model both within and outside the department embodying The Ranchs values and demonstrating adherence to all Ranch policies and reports to work and meets timeframes for assignments demonstrating conscientious attendance and effectively with superiors colleagues and external partners maintaining constructive working flexible and efficient time management the ability to prioritize workload effectively and the capacity to work a flexible schedule including nights weekends and holidays often exceeding 40 hours per to continuous professional growth by participating in educational opportunities and staying current with industry AND EXPERIENCEHigh School Diploma or equivalent required.12 years of progressive full-service Sous Chef or Lead Line Cook experience in a fine dining or luxury resort proficiency and skill in confident hands-on supervision of culinary culinary skills and a well-developed discerning customer service awareness and experience interacting with guests (e.g. action stations tableside conversation).Basic office computer skills including proficiency in Microsoft Word Excel and to lead by example with mutual respect and drivers job description is intended to convey information essential to understanding the scope of the position; it is not an exhaustive list of skills efforts duties responsibilities or working conditions associated with the role. Management reserves the right to assign or reassign duties and responsibilities to this job at any time based on business needs.