SOUS CHEF

Camp Richardson•South Lake Tahoe, CA

1d•$26 - $28•Onsite

About The Position

Camp Richardson Hospitality LLC offers employees the opportunity to work in an iconic location on the shores of beautiful South Lake Tahoe. This historic resort is more than a workplace; it's a community and that's what we're all about. We hope that you'll join us in creating a treasured and unforgettable work experience while enhancing your skills and growing in the direction of your dreams. Summary of Position: Responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the F&B Manager and Restaurant Manager to ensure the entire F&B department is working as a cohesive team. Leads team by example, helping to onboard and train new hires.

Requirements

Must respond well to a changing work environment and able to perform at the highest level with minimal supervision
Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
Should have experience in a very fast-paced, high-volume kitchen
Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
Must demonstrate effective written and verbal communication skills
Must have positive attitude and ability to remain calm in stressful situations
Intermediate computer skills with Microsoft Office
Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally
ServSafe Certification will be required

Nice To Haves

Bachelor’s degree in culinary preferred

Responsibilities

Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards.
Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.
Covers the Lead Cook days off by spending dedicated time and effort on the cooking line ensuring operations continue to meet expectations.
Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience.
Responsible for tracking labor costs according to the labor schedules provided by the F&B Manager.
Responsible for assisting the F&B Manager with the compilation and receiving of food orders.
Responsible for monitoring the daily COGS sheets and labor costs to company standards.
Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.
Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.

Benefits

401K plan for seasonal and year-round employees, with company matching after 1 year
56 hours of paid sick time which can also be used as PTO
Medical, Vision, Dental, Pet Insurance for year-round employees
Employee parking on site
Competitive pay rates
Employee Assistance Program
Returning seasonal job offers
50% discount off hotel rooms & camp site (based on occupancy and GM approval)
50% discount off retail merchandise (including jewelry)
25% off Deli & Convenience
50% off meals for a family of four for a special occasion (excludes alcoholic beverages)
Site 50% discounted meals while on the clock
Working for ExplorUS which allows ability to transfer to other locations throughout the US