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.
Requirements
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 mandatoryTechnical 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 useSpecialized 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 environmentWorking Conditions
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.Salary Description
56,500 per year
Salary : $56,500
