Sous Chef (51858)

TAHOE DONNER ASSOCIATION•Truckee, CA

11d•$70,720 - $97,594•Onsite

About The Position

Join Our Culinary Team at The Lodge at Tahoe Donner – Now Hiring a Sous Chef Position Type: Full – Time, Year-Round Are you a passionate and driven culinary professional looking to take the next step in your career? The Lodge Restaurant & Pub at Tahoe Donner is seeking an experienced and creative Sous Chef to join our team. This is an exciting opportunity to work in a fast-paced, high-quality kitchen environment that values teamwork, innovation, and a commitment to exceptional dining experiences. If you’re ready to bring your leadership and culinary talents to our location, we’d love to hear from you. As a Sous Chef at Tahoe Donner Association, you will play a crucial role in supporting The Lodge Chef in managing kitchen operations. Your primary purpose is to ensure the delivery of high-quality culinary experiences for guests by overseeing food preparation, maintaining kitchen standards, and assisting in menu development.

Requirements

High school diploma or equivalent; culinary degree or certification preferred.
Minimum of 3-5 years of experience in a professional kitchen environment.
Proven track record of working in a fast-paced, high-volume setting.
Experience in supervising and training kitchen staff.
Demonstrated ability to manage inventory and food cost control.
Strong culinary skills with a focus on quality and presentation.
Excellent leadership and team management capabilities.
Ability to work efficiently under pressure and meet deadlines.
Proficient in menu planning and recipe development.
Strong communication skills, both verbal and written.
Knowledge of food safety and sanitation regulations.
Capability to adapt to changing situations and solve problems effectively.

Responsibilities

Assist the Chef in planning and directing food preparation and culinary activities.
Supervise kitchen staff and ensure the highest standards of food quality and presentation.
Collaborate with the Chef to create innovative and seasonal menus.
Monitor inventory levels and order supplies as necessary to maintain efficient kitchen operations.
Ensure compliance with health and safety regulations in the kitchen.
Train and mentor junior kitchen staff, fostering a positive and productive work environment.
Manage kitchen operations in the absence of the Chef.
Participate in the development and implementation of kitchen policies and procedures.
Assist in budgeting and cost control measures to maximize profitability.
Address and resolve any issues or concerns related to kitchen operations promptly.