Silver Dollar City Resort - Executive Sous Chef [EXE]

Silver Dollar City Company • Branson West, MO

10d • Onsite

About The Position

The Executive Sous Chef supervises and coordinates culinary staff, ordering, logistics, and food preparation according to standards set by the Executive Chef. The role assists in overseeing hot and cold food production across Food and Beverage outlets and ensures consistently high-quality products. Success requires a collaborative, guest-focused leader who drives results while adhering to the company’s Heartspitality® culture and helps build strong teams and creative hospitality programming.

The position supports kitchen operations, food safety, quality control, equipment maintenance, and staff development. The Executive Sous Chef may perform all back-of-house duties as needed and must be able to work assigned schedules, including overtime, evenings, weekends, and holidays.

Requirements

• High school diploma or equivalent.
• Three to five years of experience as a sous chef or in a comparable culinary role in restaurant or banquet operations.
• At least two years of supervisory experience.
• Basic computer skills.
• Must be at least 21 years of age.
• Must obtain a valid Missouri driver’s license.
• Must successfully complete a pre-employment background check and drug screening.
• Must complete required food safety and responsible alcohol-service training, such as ServSafe Food Handler and/or TIPS certification, within 30 days of hire as applicable to the position.
• Ability to perform butchery and fabrication of beef, chicken, and fish; use modern and classical plating techniques; execute recipe and batch-cooking standards; prepare scratch-made sauces, soups, dressings, vinaigrettes, doughs, vegetables, proteins, and garnishes; and demonstrate basic sous vide and saucier knowledge.
• Demonstrate the company’s Lead with Love qualities, including patience, kindness, humility, respect, selflessness, forgiveness, honesty, and commitment.
• Communicate effectively and make a friendly impression with guests, vendors, and employees; demonstrate care, pride in work, and professional appearance and hygiene.
• Be self-motivated, disciplined, dependable, and committed to continuous improvement; prioritize and complete assignments on time.
• Maintain confidentiality and sound judgment regarding privileged information.
• Promote teamwork, cooperate with coworkers, and help resolve workplace problems and conflicts.
• Work productively in a fast-paced, dynamic environment and adapt to changing priorities and assigned schedules, including required overtime, evenings, weekends, and holidays.
• Use effective communication, problem-solving, conflict-management, and interpersonal skills.
• Comprehend instructions, retain information, perform basic arithmetic, and read, write, and communicate verbally in English as needed for essential duties.
• Physical ability to meet the job’s stated demands, with reasonable accommodation where applicable.

Nice To Haves

• Culinary degree or American Culinary Federation (ACF) certification.

Responsibilities

• Assist periodically with food inventories.
• Manage kitchen staff within assigned culinary responsibilities and follow scheduling procedures to maintain appropriate, productive staffing levels.
• Assist the Executive Chef and/or Sous Chefs with departmental human resource functions.
• Assist with ordering food and kitchen supplies and coordinate with the purchasing agent to ensure products are organized on the appropriate platform.
• Demonstrate and teach proper cooking methods to produce excellent food for guests and hosts.
• Ensure required safety training is completed according to company policy.
• Supervise and coordinate food production according to menu specifications and required quantities.
• Assist cooks with daily cuisine preparation, including hot and cold prep, saucier station, brick-oven cuisine where applicable, banquet production, and staff meals.
• Check ingredient quality daily, correct unacceptable items, and inform the Executive Chef when quality does not meet standards.
• Taste menu components regularly and inspect flavor profiles, plating, and presentation.
• Inspect operational cleanliness and ensure staff follow clean-as-you-go practices, use sanitizer properly, and comply with health regulations.
• Inspect kitchen equipment for proper operation and report deficiencies through HotSOS to Engineering and verbally to the Food and Beverage Team.
• Maintain food safety standards in kitchens and banquet areas, monitoring time and temperature logs for food stations, cooling and hot-holding equipment, and dish machines.
• Support continuous improvement through health, Steritech, REI, internal, and other audits.
• Perform all back-of-house duties as needed.
• Apply butchery and fabrication techniques for beef, chicken, and fish; modern and classical plating; batch cooking and plate specifications; scratch cooking; and basic sous vide and saucier techniques.
• Ensure proper handling of food products by receivers and culinary staff.
• Educate and instruct hosts on spoilage and food-cost controls.
• Respond sensitively to guest needs and help maintain a safe and secure environment for guests and hosts.

Benefits

• Free admission to Silver Dollar City Attractions and discounted admission to Herschend Enterprises attractions and resorts for employees and dependents.
• Complimentary tickets and discounts on season passes for loved ones.
• Dining, drink, and merchandise discounts across Silver Dollar City Attractions.
• Profit Sharing and 401(k) Retirement Plan eligibility after three months of employment, subject to monthly plan entry dates.
• Affordable health plan options, including co-pay, HSA, and FSA, for full-time seasonal and year-round employees.
• Access to Mary's Well House employee health center for basic office visits, x-rays, and lab work for a co-pay, whether insured or not.
• 100% free tuition starting on the first day of employment.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED