Sous Chef

Responsibilities

• Ensure all menu items meet exceptional standards for quality, flavor, and presentation by enforcing strict recipe adherence, maintaining consistent “model” plates, and conducting taste and quality checks prior to service.
• Lead daily hot line operations, primarily from the middle of the line, while supporting all kitchen stations as needed to ensure smooth, timely, and high-quality service execution.
• Provide daily operational leadership to culinary staff by ensuring shift readiness, overseeing station setup and breakdown, and proactively resolving issues to maintain efficient kitchen flow.
• Maintain full compliance with Berkshire County Health Department regulations and ServSafe standards by enforcing food safety, sanitation, labeling, storage, and hazard prevention practices without exception.
• Oversee production planning and readiness by managing prep lists, par levels, butchering needs, and reviewing BEOs to ensure proper preparation for daily service and special functions.
• Demonstrate Canyon Ranch’s nutrition-focused philosophy by maintaining strong knowledge of menu ingredients and wellness principles to support both guest and colleague inquiries.

Qualifications

• 6-10 years of experience in the culinary field.
• Demonstrated experience in a Sous Chef or comparable leadership role, ideally within a hospitality or wellness-focused environment.
• A passion for teaching and sharing culinary knowledge, with prior instructional or training experience preferred.
• A strong understanding of nutrition-forward cooking, proper food handling, and food safety best practices.
• Excellent organizational skills with a keen eye for detail and a commitment to consistency and quality.

Pay

PAY RANGE: $28.00 - $29.12 / hour.