Sous Chef - 20th Hole

Job Summary

The 20th Hole Sous Chef at Black Desert Resort is responsible for assisting in the management of all culinary operations within the 20th Hole restaurant. This role ensures the highest quality of food preparation, presentation, and service while maintaining efficiency in kitchen operations. Reporting to the Executive Chef, the Sous Chef helps oversee kitchen staff, enforces food safety standards, and collaborates with the culinary team to enhance menu offerings and guest satisfaction.

Job Specifications

Onsite: Black Desert Resort
Shift & Schedule Availability: Year-Round / Full-Time
Salary Range: $62,000 - $68,000/yr.
This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Why Join Us

• Competitive Salary and Benefits: Comprehensive health insurance, 401K with company match, employee dining room, paid time off, exclusive resort discounts, and complimentary employee hotel stay program.
• Dynamic Environment: Work in a premier culinary setting within a luxury resort, leading a high-performing kitchen team.
• Career Growth: Opportunities for professional development and career advancement in the hospitality and fine dining industry.

Responsibilities

• Aid in overseeing daily kitchen operations, ensuring seamless execution of food preparation and service.
• Supervise and mentor kitchen staff, fostering a culture of excellence and teamwork.
• Maintain food quality, presentation, and consistency, adhering to Black Desert Resort’s high culinary standards.
• Collaborate with the Executive Chef of Restaurants to develop seasonal menus and creative culinary offerings.
• Monitor inventory levels, place orders, and manage food costs to optimize efficiency and minimize waste.
• Ensure compliance with all health and safety regulations, maintaining proper food handling, sanitation, and kitchen cleanliness.
• Oversee and coordinate food preparation for private dining and special events within the 20th Hole restaurant.
• Train kitchen staff on techniques, safety protocols, and best practices in food preparation.
• Aid in scheduling, performance management, and staff development initiatives.
• Work closely with the front-of-house team to ensure a seamless guest dining experience.
• Stay informed about industry trends, culinary innovations, and guest preferences to continuously enhance offerings.

Qualifications

• Minimum of 4 years of culinary experience in a upscale resort environment, with at least 2 years in a leadership or sous chef role.
• Strong leadership and team management skills, with the ability to mentor and develop kitchen staff.
• Excellent organizational and multitasking abilities in a fast-paced environment.
• Strong knowledge of food safety regulations, sanitation standards, and kitchen best practices.
• Experience with menu development, inventory management, and food cost control.
• Passion for culinary innovation and commitment to delivering exceptional guest experiences.
• Ability to work flexible hours, including nights, weekends, and holidays, as required by the resort’s dining operations.