Sous Chef

Sous Chef | Wild Finch at The Springs Resort

Schedule:

Weekdays Weekends

Who You Will Be Working For:

Wild Finch is a vibrant and dynamic dining destination known for its commitment to fresh, high-quality ingredients and an inviting, progressive culinary experience. Our team is passionate about delivering exceptional food and service while fostering a creative and collaborative kitchen environment.

Where You Will Be Working:

• Wild Finch at The Springs Resort
• A place where culinary passion meets innovation
• A kitchen dedicated to excellence, teamwork, and creativity

Your Mission:

Should you choose to accept it…

Wild Finch is looking for a dedicated and experienced Sous Chef to support the back-of-house operations with precision, passion, and a commitment to excellence. You will play a key role in ensuring smooth kitchen operations, supporting the culinary team, and maintaining the highest standards of food quality, cleanliness, and service. This is an opportunity for a strong leader who thrives in a fast-paced environment and is ready to make an impact.

Where You Can Make an Impact:

• Oversee kitchen operations during service, ensuring efficiency, quality, and consistency.
• Lead, train, and mentor the culinary team to uphold Wild Finch's philosophy, standards, and culture.
• Maintain cleanliness, organization, and food safety standards, ensuring compliance with Health Department regulations.
• Manage inventory, product rotation, and food cost controls to support restaurant profitability.
• Foster strong communication between the kitchen and front-of-house teams to ensure a seamless guest experience.
• Collaborate with leadership to enhance menu offerings, kitchen processes, and team performance.
• Ensure proper opening and closing procedures, including accurate reporting and documentation.

What Sets You Apart:

Experience:

• Proven experience in a culinary leadership role within a high-volume kitchen.
• Strong background in kitchen operations, food preparation, and team management.

Skills & Knowledge:

• Passion for food, culinary trends, and innovation.
• Ability to lead by example, fostering a positive, professional kitchen environment.
• Strong organizational and multitasking skills in a fast-paced setting.
• Knowledge of food safety, sanitation, and inventory management best practices.
• Excellent communication and problem-solving skills to drive kitchen success.

Why Wild Finch?

• A collaborative and supportive team dedicated to culinary excellence.
• A chance to grow and develop in a fast-paced, dynamic environment.
• An opportunity to make an impact on our menu, kitchen culture, and guest experience.

If you're ready to bring your leadership and culinary expertise to a kitchen that values creativity, teamwork, and top-tier execution, we want to hear from you.

Culinary Experience:

• Years of Experience: Typically, 3–5 years of experience in a professional kitchen is required. This may vary depending on the complexity of the role.
• BOH Leadership Roles: At least 1–2 years in a leadership or supervisory role, such as a kitchen manager or lead line cook, is often expected.

Education (Optional):

• A formal culinary education from an accredited culinary school or equivalent on-the-job training can be a plus but isn't always mandatory

Technical Skills:

• Proficiency in food preparation, cooking techniques, menu planning, and inventory management.
• Experience with food safety regulations and kitchen cleanliness standards.
• Familiarity with kitchen equipment and the ability to train others on its use

Specialized Experience (Optional):

• Expertise in specific cuisines (e.g., French, Italian, farm-to-table) if the restaurant has a focused theme.
• Experience working in high-volume or fine-dining environments, depending on the restaurant type.

Soft Skills:

• Leadership and team management abilities.
• Strong communication skills to coordinate between BOH staff, front-of-house (FOH) teams, and management.
• Problem-solving under pressure in a fast-paced kitchen environment.

Adaptability:

• Willingness to work long hours, weekends, and holidays.
• Flexibility in a dynamic and sometimes high-stress kitchen environment

• Work Hours: Typical workweek of 50 hours, with variable shifts.
• Physical Requirements: Prolonged standing, bending, stooping, twisting, lifting up to 50 pounds, and repetitive hand/wrist motions.
• Work Environment: Exposure to hot, cold, and hazardous equipment, as well as office tools.