Jr. Sous Chef

About the role

The Jr. Sous Chef at The Spotted Frog at the Cove Aquatic Center oversees all kitchen operations and personnel, ensuring high-quality food preparation, proper food handling, and storage. This role involves coordinating food purchases, developing menus, and maintaining food and labor costs. The Jr. Sous Chef upholds Sunriver Resort’s guiding principles—Trust, Open & Honest Communication, and Commitment—while delivering exceptional service to guests and supporting the resort’s Vision and Mission.

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Communicate changes or additions to assignments during shifts.
• Complete nightly ordering through the Purchasing department and ensure product quality upon receipt.
• Oversee proper storage of deliveries and ensure staff report to work as scheduled.
• Coordinate staff breaks and inspect grooming/attire for compliance.
• Verify completion of opening duties and ensure work areas are stocked with necessary tools and supplies.
• Maintain current recipe cards, production schedules, plating guides, and photographs.
• Ensure staff prepare menu items according to recipes and yield guides.
• Monitor staff performance, address deficiencies, and manage inventory to prevent shortages.
• Inform F&B Service Staff of menu changes or specials availability.
• Conduct frequent walk-throughs of kitchen areas to correct deficiencies and maintain quality.
• Inspect cleanliness of lines, floors, and stations, ensuring compliance with state sanitation and health regulations.
• Instruct staff on proper equipment usage and safety protocols.
• Minimize waste and control food/labor costs while efficiently utilizing excess items.
• Ensure all closing duties are completed to standard before staff sign out.
• Perform inventory counts on the last day of each month.
• Additional duties as assigned.

Requirements

• Five years of experience in a similar position at a hotel or restaurant.
• Ability to work all kitchen stations.
• Food handling certificate.
• Fluency in English and basic arithmetic skills.
• Legible communication and knowledge of food cost controls.
• Experience working with diverse food products and ingredients.
• Ability to operate, clean, and maintain all kitchen equipment.