Sous Chef

Resort Lifestyle Communities•Omaha, NE

About The Position

Resort Lifestyle Communities is accepting applications for a Sous Chef to provide resort-style food and hospitality while developing strong, positive, and lasting relationships with our residents and guests. The Sous Chef works collaboratively with the Executive Chef, Community Managers and other Culinary and Dining team members. Schedule, Benefits and Pay: You will work lunch and dinner shift Tuesday-Saturday (evening meal ends at 6:30pm-no late nights!). You can enjoy a delicious free meal during your shift! As a valued Employee, you can get access to your earned income when you need it with OnDemand Pay. Receive $610 stipend per month from our company to apply towards any benefit(s) you select, including: Health, Dental, and Vision Insurance Life Insurance Short Term and/or Long Term Disability Health Savings Account (HSA), Medical Flexible Spending Account (FSA), Dependent Care (FSA) and Lifestyle Spending Account (LSA). Accident Insurance and Hospital Indemnity Legal and Identity Theft Insurance You will receive paid holidays and vacation time, as well as a 401(k) with a generous employer match. You will receive great pay and work/life balance.

Requirements

Previous leadership experience in culinary preparation and cooking preferred.
High school diploma or equivalent (GED) required; culinary degree or other higher education preferred.
Basic computer skills required; data entry experience preferred.
Ability to secure appropriate food handler permits as required by local ordinances within two weeks of first day of employment.
Must be 18 years of age or older.

Responsibilities

Safely and efficiently cook meats, fish, vegetables, soups, eggs, and other foods in a scratch-based kitchen while maintaining a clean and sanitary work station area.
Execute a dynamic menu utilizing different cooking styles while ensuring appealing resort-like presentation for all food.
Learn side by side from our expert Executive Chef and provide leadership support in the Executive Chef’s absence.
Monitor and stock the Chef’s Pantry; and log temperatures.
Live by our Core Values of Respect, Kindness & Compassion, Honesty, and Service Excellence.