Sous Chef - Latitude

CoralTree Hospitality•Ivins, UT

1d•Onsite

About The Position

Black Desert Resort is an ultra-premium destination resort in Southern Utah, offering luxury accommodations, elevated dining, championship golf, and curated guest experiences. Latitude is a signature dining venue serving resort guests, members, and local patrons. The Sous Chef plays a leadership role in supporting the restaurant’s culinary operations and maintaining its high standards. The Sous Chef assists in overseeing daily kitchen operations, ensuring high-quality preparation, consistent presentation, and efficient service. The role supports the Chef de Cuisine in leading the culinary team, maintaining food safety, and driving operational excellence. It involves hands-on leadership during service, supervising kitchen staff, supporting menu execution, and upholding Black Desert Resort’s culinary and hospitality standards.

Requirements

Minimum of 3–5 years of progressive culinary experience in upscale or resort environments.
Prior supervisory or kitchen leadership experience.
Strong knowledge of culinary techniques, kitchen operations, and food safety practices.
Experience managing service flow in high-volume environments.
ServSafe certification, or ability to obtain it.
Strong leadership, communication, and organizational skills.
Ability to work flexible hours, including evenings, weekends, and holidays.

Responsibilities

Assist the Chef de Cuisine in overseeing daily kitchen operations and service execution.
Supervise culinary staff, including line cooks, prep cooks, and dishwashers.
Ensure dishes are prepared according to recipes, quality standards, and presentation guidelines.
Monitor food preparation during service to maintain consistency and timing.
Assist with menu development, seasonal updates, and daily specials.
Ensure proper food handling, sanitation, and compliance with health department regulations.
Monitor food inventory and assist with ordering and product management.
Support labor management, including staff scheduling and shift coordination.
Train and mentor culinary team members.
Maintain organization, cleanliness, and safety standards throughout the kitchen.
Assist with cost control initiatives, including waste reduction and portion management.
Collaborate with front-of-house leadership to ensure seamless service.
Participate in pre-shift meetings and daily culinary briefings.
Uphold Black Desert Resort’s ultra-premium culinary standards.
Perform other duties as assigned.