Sous Chef- Fine Dining

Edgewood Tahoe Resort•Stateline, NV

1d•Onsite

About The Position

As a Sous Chef at Edgewood Tahoe Resort, you will need to possess exceptional leadership skills, a deep understanding of gourmet cuisine, and the ability to execute high-quality dishes while maintaining smooth and efficient kitchen operation. The Sous Chef will work closely with the Chef de Cuisine and the Executive Sous Chef to oversee kitchen staff, manage food preparation, and uphold the resort’s high standards of excellence.

Requirements

Ability to work flexible schedules, including nights, weekends, and holidays.
Proven experience as a Sous Chef or in a similar leadership role.
Strong knowledge of classic and modern cooking techniques, including plating and presentation skills.
Excellent leadership, organizational, and communication skills.
Knowledge of food safety regulations and best practices.
Ability to work efficiently under pressure in a fast-paced kitchen environment.

Responsibilities

Oversee daily kitchen operations, ensuring consistency, quality, and efficiency in food preparation.
Ensure all food is prepared to the highest standards, adhering to resort’s recipes and presentation guidelines.
Assist in coordinating kitchen operations during service, ensuring a seamless flow of food from kitchen to table.
Maintain strict sanitation, safety, and cleanliness standards in compliance with health regulations.
Possess strong leadership and motivational skills, and able to successfully manage a team.
Assist with menu development, writing recipes, costing out product, and new menu rollout training.
Create a work culture that promotes teamwork, recognition, and open communication.
Oversee ordering, inventory levels, receiving, rotation of products, portion control, etc.
Monitor food costs, control waste and keep labor in line with budget to maintain profitability.
Perform other related duties as assigned to support the overall success of the team and business.