Description
EXECUTIVE SOUS CHEF – Mountain Resort Destination
Come be a part of the award-winning Lake Front Resort, Shore Lodge Whitetail Club! See yourself here, amidst the breathtaking beauty of our natural sanctuary in the wilds of Idaho. From the picturesque expanse of pristine glacial waters of Payette Lake to the stunning scenery of our mountain lined horizon, come experience the Mountain Resort Destination and see why we never want to leave... If you are a talented and innovative Executive Sous Chef with experience in multi-outlet, high volume, high end establishments, if you produce exceptional culinary experiences, and your team loves to work for you, this is the opportunity for you! As our Executive Sous Chef you will lead from the front and inspire a large culinary team to exceed our Members and Guests expectations. You will maintain full control of the culinary aspects of several outlets, most year-round and some seasonal, holding responsibility for the financial success of each. Team leadership and versatility are a must, as you will be designing new and innovative seasonal menus to suit our Idaho roots.
What's in it for you?
- Work and Play at an award-winning Resort Destination
- A competitive Salary
- Free Shift Meals
- Free Employee Golf and Fitness area
- Affordable Management Housing
- Medical/Dental/Vision
- Company Sponsored Life Insurance / Accidental Death & Dismemberment
- 6 Paid Holidays
- 401K (MATCH)
- Generous PTO program
- Employee Assistance Program
- 30% Employee Discount on Shore Lodge Products and Outlets
- The opportunity to implement your own flavors, ideas and concepts
Requirements
The Shore Lodge Executive Sous Chef Superstar:
- Highly creative Executive Sous Chef, innovative and resourceful with both A la carte and banquet experience
- Inclusive, positive and motivating force for training, retaining, recruiting and on-boarding
- Exemplary work ethic and attitude while developing strong inter-departmental relationships
- Experience in high volume, high-end seasonal establishments having confidence in running multiple events and outlets simultaneously
- Minimum 5 years overall culinary experience with at least 2 years Banquet experience as Chef AND 2 years culinary management in a 4 star or luxury Hotel/Restaurant environment
- Demonstrated experience in inspiring, leading and developing team members with emphasis on inclusion of all team members and strong verbal and written communication abilities
- Understanding of financial analysis in order to drive revenue and make decisions affecting the finances of the culinary outlets
- Exceptional hands on culinary skills, exhibiting ‘Kitchen Presence' utilizing proper safety and sanitation habits
- Complete requisitions maintaining regular inventory of food and kitchen supplies, ordering items as necessary
- Assign/schedule work, ensuring employees adhere to all company policies
- Maintain procedures to minimize waste, control costs and ensure that all food and beverage equipment is clean and in proper operational condition
SUMMARY:
Our Executive Sous Chef reports directly to the Executive Chef. This individual will assist in maintaining the high standards set forth in the culinary department, playing a significant role in the planning and execution of A la carte, banquet and catering events, and involved in the daily operations of five restaurant outlets; Having direct oversight for daily kitchen management, including scheduling, monitoring food and labor costs, kitchen sanitation, menu development, ordering and maintaining of food inventories and the motivation, retention, training and supervision of the culinary teams. Providing overall direction, coordination, and ongoing evaluation of operations.
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