Sous Chef

  • by
  • Lodging
  • Restaurant
  • Whitefield

Website Mountain View Grand Resort and Spa

Sous Chef

Food and Beverage

Team Members of Food and Beverage embody the hustle and bustle of teamwork and the essence of service by providing the very finest dining and event experiences for resort guests.  Food and Beverage Team Members ensure attentive, professional service and behavior with all guests, creating loyal, repeat visitors.

A Sous Chef supports the Executive Chef by overseeing all aspects of kitchen operations from food preparation, cooking, and production to quality, portion, and waste control; sanitation and food safety protocol, training and ongoing development.

What you will do (includes but not limited to):

The resort is committed to developing the right individuals that understand and thrive in a fast-paced kitchen environment. The ideal candidate will provide clear direction and open communication for all daily operations. Monitor performance and provide guidance, direction, and training to subordinates being mindful that people respond favorably to positive reinforcement. Assist with daily tasks, including meal preparation, to ensure a quality dining experience for resort guests, station shift duties, and menu development. Review business forecasts to maintain inventory levels and scheduling needs. Maintain a comprehensive knowledge of all menu information, company policies/procedures, and service standards. Monitor and maintain cleanliness, sanitation, and organization of work areas; strictly abide by state sanitation/health regulations. Ensure all recipes, food preparations and presentations meet resort’s high standards of quality. Effectively manage and motivate team; lead by example, hold self to a higher standard, be a role model at all times.

Qualities and characteristics of a resort Sous Chef include being composed, cooperative, efficient, and motivated.

Minimum requirements: speak and understand English; extensive knowledge of fine dining and all modern culinary applications; must hold and maintain ServSafe certification.

Minimum skills and abilities require the ability to prioritize and organize; perform job functions with attention to detail, speed, and accuracy; demonstrate strong communication skills.

Minimum education is a high school diploma/GED, culinary graduate preferred.

Minimum experience required is 3+ years in a resort atmosphere.

Physical elements: Stand for extended periods of time; move around hectic, crowded kitchen; use sharp/hot objects; repetitive work actions; variable noise/temperature levels; various fumes, odors, chemicals.

Join our high-performance team, where Team Members personify service, innovation, and commitment to quality.


Expiration Date: October 30, 2021

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