Job Description

The Sonnenalp Hotel is looking for an Executive Sous Chef.

Wage: $85,000 - $93,000/year, potential for annual bonus of up to 10% of salary & deferred comp plan

Typical Schedule:

Primary Purpose of Position

The Executive Sous Chef is a highly skilled leader who assists in managing all culinary functions. This role is responsible for personally performing tasks while supervising kitchen staff to ensure a consistent, high-quality product. The ideal candidate will work to improve both guest and employee satisfaction while maximizing the financial performance of all food-related areas. This role assists in guiding and developing team members and ensures all sanitation and food standards are met. Responsibilities include overseeing all food preparation areas, such as banquets, room service, restaurants, Kings Club, and the employee cafeteria, as well as all support areas, including Stewarding and Purchasing.

Essential Duties and Responsibilities

• Supervise and develop a high-performing team across all culinary outlets, including banquets, restaurants, and the employee cafeteria.

• Act as a role model, providing guidance and direction to subordinates and leading by example.

• Assist in managing and scheduling staff, reviewing staffing levels to meet operational needs while ensuring financial objectives are met.

• Cover the shifts of other Sous Chefs and the Director of Culinary.

• Participate in the employee hiring and review process, ensuring performance standards and disciplinary procedures are administered consistently.

• Attend all relevant hotel meetings (BEO, Department Head, Chef, F&B) and disseminate key information to the team.

• Oversee all food preparation areas, ensuring a consistent, high-quality product is produced.

• Develop and refine menus for outlets like Bully Ranch, Swiss Chalet, and Ludwig's.

• Maintain and enforce the highest standards of food quality, presentation, and flavor.

• Ensure compliance with all food handling and sanitation standards, including certifications.

• Demonstrate new cooking techniques and equipment to staff to foster their development.

• Manage all back-of-house support areas, including the Steward department and Purchasing, and supervise requisitioning and inventory processes.

• Master the operations of all outlets to effectively fill in as needed.

• Work to continually improve guest satisfaction by monitoring feedback and responding to problems and complaints.

• Manage labor, food, and supply costs to maximize the financial performance of all food-related areas.

• Ensure all food products are properly stored and handled to minimize waste and ensure quality.

• Provide guidance to front-of-house staff regarding banquet and event setups to ensure seamless service.

Education/Experience

• Degree in culinary arts or certified apprenticeship required

Special Skills/Equipment

• 1-2 years’ experience as Sous-chef. Knowledge of European fine dining cuisine
• Supervisory, leadership, and organizational skills.

Essential Physical Requirements

• The work is mainly performed in a typical kitchen environment.
• Exposure to high heat sources, steam, boiling liquids, sharp knives, electrical equipment, and potentially wet floors.
• Able to stand and walk for up to 10 hours
• Ability to lift and/or move up to 50 pounds
• Ability to work a flexible schedule, to include evenings, weekends and holidays

Benefits:

• Medical, Dental, Vision Insurance
• Resort Discounts
• Holiday Pay, Paid Time Off and Sick Pay
• 401(k) Retirement Plan & Roth 401(k)
• Voluntary Life Insurance
• Short Term & Long Term Disability
• Employee Assistance Program
• Parking Credit or Discounted Bus Passes
• Healthy Lifestyle Winter Benefit

This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.

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