Sous Chef

A reputable local company in Death Valley is seeking a skilled and dependable Sous Chef with a strong background in from-scratch cooking in fine dining environments. This role requires flexibility, professionalism, and the ability to work various shifts, including mornings, evenings, weekends, and holidays. A valid drivers license is required.
Key Responsibilities:
Fine Dining From-Scratch Cooking: Execute and oversee high-quality, from-scratch meal preparation aligned with fine dining standards.
Kitchen Operations: Ensure smooth kitchen operations, including sanitation, food safety, and organization.
Food Quality Control: Uphold top-tier food presentation and taste across all dining outlets.
Staff Leadership: Supervise, mentor, and train kitchen staff to maintain efficiency and consistency.
Cost Management: Monitor and control food and labor costs within budgetary limits.
Menu Development: Collaborate on menu creation that aligns with customer expectations and business goals.
Inventory & Procurement: Manage food and supply inventories, assist in ordering and receiving.
Staff Scheduling: Assist with staff scheduling to ensure coverage across all shifts.
Health & Safety Compliance: Enforce and maintain proper food safety and sanitation standards.
Training & Development: Provide ongoing culinary training and ensure adherence to recipes and techniques.
Event Support: Assist with special events, catering, and banquet operations as needed.
Requirements:
Proven experience in from-scratch cooking in a fine dining setting.
Previous experience as a Sous Chef or in a similar leadership role.
Ability to work flexible shifts, including weekends and holidays.
Strong leadership, organizational, and time-management skills.
ServSafe Manager Certification preferred (or willingness to obtain).
Proficiency in basic computer software (Microsoft Office, kitchen management systems).
Valid drivers license required.
Ability to stand, walk, lift, and bend for extended periods in a fast-paced environment.
What We Offer:
Hotel accommodations provided during the 5-day workweek.
Three meals per day included while on-site.
Competitive compensation based on experience.
A unique opportunity to work in a beautiful, remote setting with a dedicated team.
Reports To: Executive Chef