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About the Role

The Senior Sous Chef will help operate the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. This individual will understand the culinary philosophy of The Lake House, have an attention to detail, and follow through with all culinary policies.

Responsibilities

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment.
• Assume 100% responsibility for the quality of products served.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Document all recipes in a standard kitchen format and share with kitchen employees.
• Perform inventory and purchasing responsibilities on a daily basis.
• Work with the Executive Chef and HR in creating and sustaining an internship program that embraces diversity, education and discipline.
• Ensure that all food and products are consistently prepared and served according to The Lake House recipes, portioning, cooking and serving standards.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Continually strive to develop your staff in all areas of food education.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the culinary receiving policies and procedures.
• Oversee and ensure that culinary policies on employee performance appraisals are followed and completed on a timely basis.
• Be knowledgeable of culinary policies regarding personnel and provide prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Know and comply consistently with kitchen rules, policies and procedures.
• Assist in creating a dynamic menu for the restaurant that evolves and changes on a regular basis.
• Supervise the kitchen during prep and service period.
• Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives.
• Perform additional duties and projects as assigned.

Requirements

• Ability to speak, read, write and understand English.
• Professional demeanor appropriate for a luxury environment.
• A minimum of five (5) years’ experience in a culinary management role at a relevant luxury establishment.
• Act with integrity, honesty and knowledge that promote the culture, values and mission of The Lake House.
• Understand philosophy of management and owner.
• Display consistent attention to detail and follow through of all restaurant policies.
• Represent the culinary professionally through effective communication, cooperation and relationships with all business partners.
• Collaborate with team to create a culture and culinary work environment based upon respect; foster opportunities for team to learn, grow and develop their abilities.
• Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
• Offer positive solutions to problems or issues and be a voice that is part of the decision making team.
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
• Physical agility and ability to move quickly in confined spaces.
• Ability to push / pull 100Lbs.
• Ability to lift 50Lbs.
• Think clearly in high stress and intense situations.
• Ability to multi task and give direction under pressure.
• Stand or walk for extended periods of time.
• Perform in environments of extreme heat and cold.

Skills

• Culinary management
• Guest service
• Team leadership
• Inventory management
• Purchasing
• Menu development
• Staff training
• Food safety
• Communication
• Problem-solving

Location

• The Lake House

Work Type

• Full Time
• Part Time

Experience Level

• Senior
• 5+ years in culinary management

Education Level

• High School diploma or equivalent
• Culinary degree or full apprenticeship completion preferred

Benefits

• Paid Time Off
• Medical, Dental and Vision Benefits
• 401k with up to 4% Employer Match
• Membership Discounts to the Sands Family YMCA
• FREE Lunch and/or Dinner during your shift
• Robust and formalized training program
• Rooms, Food & Bev, and Spa Discounts at The Lake House
• Many Employee Discounts at The Lake House and through LifeMart
• Company sponsored Community Service and Wellness Events

About the Company

• Employment at The Lake House offers a beautiful place to work in a fun, team-oriented, professional setting!

Equal Opportunity

• The Lake House believes in equal opportunity for all and is committed to ensuring all individuals have an opportunity to apply for those positions that they are interested in and qualify for without regard to race, religion, ethnicity, national origin, citizenship, gender, gender identity, sexual orientation, age, veteran status, disability, genetic information, or any other protected characteristic.