Our former Sous Chef has been promoted, so we are currently accepting applications for a new Sous Chef to join our culinary team. This role has a starting salary of $65,000.00 and comes with an amazing benefits package which starts off with 28 days of paid time off by the first year, health insurance, 401k with company match, discounted and comp hotel stays for yourself and immediate family, free golf, free canoe or SUP rentals, a free gym membership, and much much more...

The Sous Chef will be responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

The Sous Chef will always conduct themselves in a manner which supports the guiding principles of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. The Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice!

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Review the daily activities; check the following:
• House count,  forecasted covers for each outlet,  catering activity, purchases, meetings, appointments VIPs/special guests, establish the day's priorities and assign production and prep task to staff to execute.
• Review daily specials and offer feedback to Jr Sous Chefs.
• Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the day’s supplies and ensure that they are received and stored correctly.
• Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.  
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations.
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes.
• Assist Catering Department with developing special menus for functions; meet with clients as requested.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to Hotel policies and standards.
• Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
• Prepare daily/weekly payroll reports.

• Five years of experience in a similar position at a Hotel or Restaurant.
• Work all stations in Kitchen.
• Excellent communication skills.
• Food handling certificate.
• Fluency in English
• Compute basic arithmetic.
• Provide legible communication.
• Knowledge of food cost controls.
• Previously worked with all products and food ingredients.
• Operate, clean and maintain all equipment required in job functions.
• Plan and develop menus and recipes.