Sous Chef

RED Mountain Resort is hiring a Sous Chef! If you are a seasoned culinary professional passionate about high-quality food, leading a team, and creating exceptional guest experiences, this is your opportunity to join a world-class resort that values creativity, collaboration, and operational excellence. As a Sous Chef at RED Mountain, you will oversee food preparation, supervise culinary team members, ensure consistency in production, and uphold the highest standards of quality and safety. What You’ll Do * Assist in building, training, and holding the culinary team accountable to standard recipes and procedures. * Ensure quality, quantity, and consistency of all food production. * Order food through approved vendors and assist in monthly inventory counts. * Inspect all food products during cooking and delivery; maintain accurate portion control. * Supervise culinary team members during shifts and in the Chef’s absence. * Ensure kitchen is up to department standards, including opening and closing procedures. * Monitor health and safety compliance, including temperature checks, cooling logs, and equipment maintenance. * Prepare and deliver high-quality food products in a timely manner, adhering to established service timelines: * Breakfast: 5–7 min * Lunch: 10–15 min * Dinner: 12–17 min * Handle special requests, dietary requirements, and large group orders accurately. * Engage the team in creating daily specials, menu items, and tastings; record feedback and document plating guides. * Maintain operational communication across all F&B outlets and teams. What We’re Looking For We are seeking an experienced, motivated culinary leader who can inspire a team and deliver an exceptional dining experience. You bring: * 5–7 years of culinary experience, preferably in restaurants, hotels, or resorts. * High-volume service, production, and banquet experience preferred. * Food Safe Level 1 Certification. * Well-rounded understanding of kitchen operations and culinary techniques. * Strong leadership, organization, and time management skills. * Ability to respond to varying business volumes with professionalism. * Physically capable of lifting up to 75 lbs. and working in a fast-paced environment. * Collaborative attitude and commitment to mentoring and developing culinary staff. Why Work at RED Mountain * Lead a talented culinary team in a world-class resort environment. * Work with creative freedom while maintaining operational excellence. * Contribute directly to guest satisfaction and culinary innovation. * Enjoy staff perks, lifestyle benefits, and a workplace that celebrates dedication and collaboration.

The Sous Chef will oversee daily food production, ensure quality and safety standards, and supervise the culinary team to maintain operational excellence. They are responsible for inventory management, training staff, and collaborating on menu development and daily specials.

Candidates must have 5–7 years of culinary experience in high-volume environments and hold a Food Safe Level 1 Certification. Strong leadership, organizational skills, and the physical ability to lift up to 75 lbs are required.

• Staff perks • Lifestyle benefits

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary leadership
• Food preparation
• Team supervision
• Inventory management
• Menu development
• Health and safety compliance
• Time management
• Kitchen operations
• Portion control
• Staff training
• Quality control
• Operational excellence
• Communication
• Mentoring
• Equipment Maintenance
• Professionalism
• Cooking
• Creativity
• Culinary Arts
• Food Preparation
• Leadership
• Innovation
• Mentorship
• Operational Excellence
• Operations
• Time Management

• Hospitality
• Food & Beverage
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks

Formation minimale

Diplôme professionnel

Expérience minimale

5+ ans

Langue de l’offre

anglais

Heures de travail

40 heures par semaine