Sous Chef - Latitude

Responsibilities

• Assist the Chef de Cuisine in overseeing daily kitchen operations and service execution.
• Supervise culinary staff including line cooks, prep cooks, and dishwashers.
• Ensure all dishes are prepared according to recipes, quality standards, and presentation guidelines.
• Maintain consistency and timing during food preparation during service.
• Aid in menu development, seasonal updates, and daily specials.
• Maintain proper food handling, sanitation, and compliance with health department regulations.
• Monitor food inventory levels and assist with ordering and product management.
• Support labor management including staff scheduling and shift coordination.
• Conduct kitchen training and mentoring for culinary team members.
• Maintain organization, cleanliness, and safety standards throughout the kitchen.
• Support cost control initiatives including waste reduction and portion management.
• Collaborate with front-of-house leadership to ensure seamless service.
• Participate in pre-shift meetings and daily culinary briefings.
• Uphold Black Desert Resort’s ultra-premium culinary standards.
• Perform other duties as assigned.

Qualifications

• Minimum of 3–5 years of progressive culinary experience in upscale or resort environments.
• Prior supervisory or kitchen leadership experience required.
• Strong knowledge of culinary techniques, kitchen operations, and food safety practices.
• Experience managing service flow in high-volume environments.
• ServSafe certification required or ability to obtain.
• Strong leadership, communication, and organizational skills.
• Ability to work flexible hours including evenings, weekends, and holidays.