Sous Chef

Arbor Day Foundation•Nebraska City, NE

26d•Onsite

About The Position

The Sous Chef is a full-time leadership position at Lied Lodge on the Arbor Day Farm campus in Nebraska City, Nebraska. Reporting to the Executive Chef, the Sous Chef helps create meaningful guest experiences while supporting the Arbor Day Foundation’s conservation mission. The role collaborates with leaders and team members across the property, including Timbers and Banquets, in a hospitality-driven, guest-centered environment. The schedule varies according to business levels and kitchen operational demands. Flexibility to work mornings and evenings, weekends, holidays, and special events is required. The Sous Chef helps develop seasonal menu options, plan and prepare meals, supervise and develop team members, and maintain safe, sanitary, organized, and efficient kitchen operations. In the Executive Chef’s absence, the Sous Chef runs the kitchen and manages the staff.

Requirements

At least 1 year of related experience.
Knowledge of cooking techniques, food safety, and kitchen operations.
Leadership skills and the ability to coach, support, and develop kitchen team members.
Strong work ethic and reliability.
Clear and effective verbal and written communication skills.
Ability to prioritize tasks, manage time, and maintain attention to detail.
Hands-on approach and ability to thrive in a fast-paced environment.
Flexibility to work mornings and evenings, weekends, holidays, and special events.

Responsibilities

Develop new menu options based on seasonal changes and customer demand.
Assist with the preparation and planning of meal designs.
Establish training plans and engage, coach, and develop team members.
Conduct performance evaluations and manage scheduling, staffing, and inventory.
Ensure adherence to safety and sanitation regulations and train new team members in these areas.
Run the kitchen and manage staff in the Executive Chef’s absence.
Support junior kitchen employees with line cooking, food preparation, and dish plating.
Deliver high-quality, consistent dishes that exceed guest expectations.
Maintain a positive and productive work environment and ensure food safety, cleanliness, and operational standards.
Maintain an organized, efficient kitchen during high-volume service.
Collaborate with the Executive Chef and team to achieve department goals.

Benefits

Competitive medical, dental, and vision coverage with wellness incentives.
Company-paid short-term and long-term disability insurance.
Company-paid life insurance.
401(k) with company match.
Employee Assistance Program for the employee and family.
One complimentary meal per day.
Property-wide events and experiences throughout the year.
Free access to Tree Adventure.
Discounts on overnight stays, retail, dining at Timbers and Porters, golf, and more.
Paid time off for full-time team members, including vacation, sick leave, floating holiday, and end-of-year floating holiday hours.