Sous Chef

Job Description:

Executive Sous Chef

The Sorrel River Ranch Experience

Sorrel River Ranch aspires to welcome guests and staff into a progressive, authentic community that shares the common passion of living life to its fullest. We’re driven to develop and foster a one-of-a-kind ranch resort experience offering the best quality locally grown food, most unforgettable and enjoyable adventure pursuits, genuine relaxation that restores the mind and body, unique opportunities for bonding with loved ones, and a wealth of experiential education programming with the goal of expanding our collective awareness, understanding, and appreciation of the incredible world we all share.

This position is responsible for managing all aspects of the kitchen, with an emphasis on menu evolution and exceeding guest satisfactions at this luxury boutique resort set in a spectacular outdoor setting. The Chef will be integral in the upcoming repositioning of this resort.

Responsibilities include, but not limited to:

· Direct the day-to-day operations of all areas of the kitchen including the restaurant, bar, in-room dining, banquets and purchasing. Deliver excellent guest experience while seeking customer feedback, training staff, controlling costs, and covering business needs.

· Develop innovative restaurant and banquet menus. Demonstrate individuality in menu conceptions and be willing to implement new cooking techniques.

· Expertise in food product, presentation, quality and preparation; maintaining consistency in taste and quality.

• Focus on exceeding guest expectations while simultaneously driving revenue and maximizing profit.
• Plan and manage the procurement, production, preparation and presentation of outstanding quality cuisine through effective management of staff and kitchen operations.
• Ability to work with PR and Marketing in the creation of campaigns and budgets.

· Responsible for the overall direction, coordination, and evaluation of all kitchen staff in order to attract, retain and motivate the associates. Establish and maintain a successful and positive working environment through proper training, discipline and support of all kitchen staff. Interview, hire, train, develop, empower, coach and counsel, performance and salary reviews, resolve problems, discipline and terminate as appropriate.

• Participate in service education through daily line-ups, quarterly menu meetings; and new server training programs.
• Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and company standards and regulations.
• Develop, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.

· Coordinate ordering and availability of product, supplies and equipment with management utilizing preferred vendors while maintaining budgeted cost of sales.

· Perform other tasks associated as necessary in order to achieve the financial performance and goals of the resort.

The Position Reports to the General Manager and Management Company’

If you are creative with a strong culinary background and enjoy being part of a small luxury resort, this is the perfect job for you. Your passion for service must be contagious and you would be a natural coach that loves to build effective teams and inspires individuals to do their best. This is a full time-year round position.

Requirements:

· Associates or Bachelor’s degree in Culinary Arts or Sciences and/or a minimum of three years’ equivalent professional restaurant experience including a formal apprenticeship in an accredited restaurant.

· Aspiring and creative leader with the ability manage a small and busy kitchen that services the restaurant, pool bar, in-room dining and banquets.

· A seasoned professional with strong knowledge of cookery and culinary teams; who remains solution oriented when challenges arise.

· Highly motivated team player with strong technical and time management skills, who is self-directed, with initiative and desire for achievement; able to multi-task; lead, drive and is bottom-line oriented.

· Experience in inventory control, budgeting, food cost, labor costs, and scheduling is essential.

· Knowledge of luxury hospitality principles and practices is expected, along with familiarity of Microsoft Office and a POS software system.

· Bread and pastry training is an advantage.

· Foreign language skills such as Spanish is a definite plus.

· Ability to work a flexible schedule to include weekends and holidays. Willing to train/cook on the line with staff.

Additional Details

Job Available: Immediately

Salary Range: Commensurate with experience

Bonus Plan: Yes

Accommodation: On-site subsidized housing provided

Management Position: Yes

Industry Categories: Hotel/Resort

We have limited rental housing available on a first come, first served basis. Starting rate of pay will be based on level of experience.

We thank all applicants; however, only those selected for an interview will be contacted. Applicants who do not already have legal permission to work in the United States will not be considered. Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V.