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About the Role

The Sous Chef at Villa Roma Resort & Conference Center is second-in-command in kitchen operations, working under the Executive Chef to deliver exceptional culinary experiences. This role requires culinary expertise, leadership, and organizational skills to maintain high standards of food quality and presentation while supporting staff development.

Responsibilities

• Assist the Executive Chef in all aspects of kitchen management including menu planning, food preparation, inventory control, and staff supervision.
• Coordinate daily kitchen operations.
• Ensure compliance with food safety regulations.
• Maintain quality standards across all food service outlets.
• Train and develop line cooks and other kitchen personnel.
• Conduct performance evaluations.
• Foster a positive work environment that emphasizes teamwork and professional growth.
• Develop seasonal menu items.
• Participate in special events.
• Respond to guest feedback to continuously improve dining experiences.

Requirements

• Previous experience as a Sous Chef or in a similar culinary leadership role is required.
• Minimum of 3-5 years of professional kitchen experience.
• Strong knowledge of various cooking methods, ingredients, and culinary techniques.
• Demonstrated ability to train and supervise kitchen staff.
• Proficiency in menu planning, recipe development, food cost control, and inventory management is essential.
• Excellent communication skills.
• Ability to work effectively under pressure.
• Commitment to maintaining the highest standards of food safety and sanitation.
• ServSafe certification is required or must be obtained within 90 days of employment.
• Ability to stand for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a fast-paced environment with exposure to extreme temperatures.
• Ability to perform repetitive motions including chopping, stirring, and reaching while maintaining attention to detail and quality standards.
• Flexibility to work varying schedules including evenings, weekends, and holidays is necessary.

Skills

• Culinary expertise
• Leadership capabilities
• Organizational skills
• Menu planning
• Food preparation
• Inventory control
• Staff supervision
• Food safety regulations
• Quality standards
• Training and development
• Performance evaluations
• Teamwork
• Professional growth
• Menu item development
• Guest feedback analysis
• Cooking methods
• Ingredient knowledge
• Culinary techniques
• Recipe development
• Food cost control
• Communication skills
• Working under pressure
• Food safety
• Sanitation

Location

• Villa Roma Resort & Conference Center

Work Type

• Full-time

Experience Level

• 3-5 years of professional kitchen experience

Education Level

• Culinary education or certification is preferred
• ServSafe certification required or must be obtained within 90 days of employment

Benefits

• Health insurance (After qualifying period)
• Paid vacation (based on eligibility criteria)
• 401k retirement plan
• Meal during shift
• Employee discounts at resort facilities
• Opportunities for professional development and advancement

About the Company

• Villa Roma Resort & Conference Center is a resort and conference center.

Equal Opportunity

• Villa Roma Resort & Conference Center is an Equal Opportunity Employer.
• We do not discriminate on the basis of race, color, religion, sex, national origin, disability, veteran status, or any other protected characteristic.