Jr. Sous Chef

We are looking for a Jr. Sous Chef to oversee all aspects of kitchen management and kitchen personnel, ensuring high-quality preparation of menu items and proper food handling/storage. You will coordinate food purchases, develop menus, and maintain food and labor costs while upholding Sunriver Resort’s guiding principles: Trust, Open & Honest Communication, and Commitment. This role exemplifies our resort culture and supports our vision to be the destination of choice for guests, owners, and associates.

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 throughout the shift.
• Complete nightly ordering through the Purchasing department and ensure quality of received products.
• Ensure deliveries are received and stored correctly.
• Manage staff scheduling, including documenting late/absent employees and coordinating breaks.
• Inspect staff grooming and attire; rectify deficiencies.
• Verify completion of opening duties to standard.
• Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment.
• Maintain current recipe cards, production schedules, plating guides, and photographs.
• Oversee staff preparation of menu items following recipes and yield guides.
• Monitor staff performance and ensure procedures meet department standards; address deficiencies.
• Manage inventory to prevent shortages and arrange replacements before items run out.
• Inform F&B Service Staff of 86'd items and available menu specials.
• Conduct frequent walk-throughs of kitchen areas to correct deficiencies and maintain quality.
• Inspect cleanliness of the line, floor, and all kitchen stations.
• Ensure staff adhere to state sanitation and health regulations.
• Instruct staff on correct usage and care of kitchen machinery, emphasizing safety.
• Minimize waste and maintain controls to meet forecasted food and labor costs.
• Ensure efficient use of excess items.
• Verify completion of closing duties before staff sign out.
• Perform inventory counts on the last day of the month.
• Other duties as assigned.

Qualifications

• Excellent communication skills.
• 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.
• Basic arithmetic skills.
• Legible written communication.
• Knowledge of food cost controls.
• Experience working with all products and food ingredients.
• Ability to operate, clean, and maintain all required kitchen equipment.