Sous Chef

About the Role

• Work closely with Senior Chefs to determine quality and quantity of ingredients, aiming to eliminate waste and spoilage. • Assist culinary leaders with menu creation, development, and implementation. • Discuss and recommend menu price adjustments with Senior Chefs and determine prices of unlisted items. • Schedule kitchen employees' working hours based on expected business volume while conserving labor costs. • Adhere to budgeted headcounts for the outlet according to budget and business level. • Assign specific duties to supervised employees and instruct them in their work. • Ensure quality of all food items by constantly checking taste, temperature, and visual appeal. • Maintain uniformity and established portion sizes as specified by Senior Chefs. • Monitor new products that could improve food quality or lower cost and suggest improvements to Senior Chefs. • Prevent use of contaminated products and restrict ill employees from handling food. • Maintain a high level of food safety management, including HACCP and local regulations. • Ensure compliance with safety, health, security, loss control policies, procedures, and government legislation. • Work closely with Stewarding to keep kitchen areas clean and orderly. • Prevent use of damaged serving utensils, train staff, and notify Stewarding of breakage to keep equipment par levels updated. • Check maintenance of all equipment in the supervised area and prevent damage or loss of property. • Work flexible hours, including evenings, weekends, and holidays; shifts may exceed eight hours. • Stay calm and focused during the busiest times. • Meet physical demands such as standing, walking, and moving for over eight hours and lifting items up to fifty pounds.

Key Responsibilities

• ▸food safety
• ▸portion control
• ▸menu development
• ▸staff scheduling
• ▸equipment maintenance
• ▸cost control

What You Bring

• Hold a Culinary Degree or equivalent pedigree. • Possess at least five years of culinary experience in large world‑class resorts, hotels, or clubs. • Have prior culinary leadership experience in a high‑end restaurant, resort, or private club (preferred). • Demonstrate complete knowledge of all cookery techniques and processes. • Possess thorough knowledge of all food products, both local and imported. • Experience sourcing local ingredients and creating menu items based on seasonal ingredients. • Understand occupational health and safety issues thoroughly. • Know F&B operational requirements. • Maintain a positive attitude, professional demeanor, and exceptional communication and interpersonal skills. • Ability to work effectively in a team environment. • Read, write, speak, and understand English; additional languages are preferred.

Requirements

• ▸culinary degree
• ▸5+ years
• ▸leadership
• ▸cookery
• ▸safety
• ▸communication

Benefits

Gozzer Ranch offers a perfect setting for living life to its fullest amid the grandeur and undisturbed beauty of the great Northwest. Whether you enjoy teaching your child to bait a hook, pampering yourself with a spa treatment, playing an unforgettable round of golf, or sailing in the summer breeze, these moments create cherished memories for generations.

Work Environment

Onsite