Overview Job Summary:
The Sous Chef at Black Desert Resort is a crucial leadership role, assisting one of our Outlet Executive Chefs in overseeing the culinary operations of one of our multiple restaurants. This position involves maintaining the highest standards of culinary excellence in various cuisines, assisting in menu planning, and kitchen management.
Job Specification:
- Location: Onsite at Black Desert Resort
- Shift & Schedule: Year-Round / Full Time
- Salary Range: $58,657 - $70,000 (individual compensation decisions are based on experience and qualifications)
Why Join Us:
- Competitive Salary and Benefits: Comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, meals at employee dining room, local discounts, and employee rates on hotel stays.
- Dynamic Environment: Opportunity to work with amazing team members in a luxurious resort setting with diverse events.
- Career Growth: Opportunities for professional growth and advancement in the culinary and hospitality field.
Job Responsibilities but not limited to:
- Assist in developing and maintaining diverse menus that celebrate the unique culinary styles of the restaurant, focusing on quality and locally sourced ingredients.
- Support and inspire a team of culinary professionals, ensuring high standards of food preparation and presentation are met consistently across all restaurants.
- Work closely with local suppliers to source the freshest ingredients, showcasing the region's best produce.
- Assist in managing kitchen operations, including staff scheduling, training, and development for each restaurant.
- Ensure compliance with health and safety regulations in all kitchen environments.
- Collaborate with the Restaurant Executive Chef, Resort Executive Chef, and restaurant managers to align the culinary and overall business objectives of each restaurant.
- Contribute to creating memorable dining experiences for guests, featuring a variety of dishes from different cuisines.
- Assist in managing the P&Ls, forecasting, and kitchen budgets including food cost control and inventory management.
- Continuously innovate and update menu offerings based on guest feedback and current culinary trends.
Responsibilities Preferred Qualifications and Skills: - Minimum of 3 years of culinary experience, with at least 1 year in a leadership role in diverse cuisine restaurants.
- Demonstrated ability in supporting the creation of innovative and appealing menus.
- Strong leadership and team management skills, with a track record of training and motivating staff.
- Excellent organizational, time management, and multitasking abilities.
- Proficiency in various cooking methods, ingredients, equipment, and procedures.
- Knowledgeable in food and labor cost management.
- Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers.
- Ability to work flexible hours, including nights, weekends, and holidays.
- Certification in food safety and sanitation is preferred.
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