Sous Chef (2027)

Our restaurant concept is built on providing signature dining experiences to our guest. Our restaurant provides not only a stunning landscape, but a warm welcoming atmosphere with delicious-contemporary food. Our service is genuine, welcoming and we are here to make our guest experience memorable.

• Provides an extraordinary dining experience to our guests.
• Promotes a professional, helpful and courteous work environment to all employees.
• Serves all menu items in accordance to recipes.
• Produces all food products efficiently and expediently to our guests.
• Interacts with all guests, employees and purveyors in a professional and hospitable manner.
• Provides an educational & training experience to all employees.
• Maintains the kitchen as a showplace. Ensures all kitchen employees are

     “On Stage”.

• Development of all staff members, giving opportunity for advancement.
• Develops positive relationships and strong ties to the community.
• Protects owner’s investments.

• →Ensures Opening and Closing procedures for all positions are followed each shift.
• →Generates costed weekly staff schedules for all kitchen employees.
• →Order and receives all food and food related items.
• →Assist in the receiving of all other products.
• →Leads kitchen meetings with hourly employees.
• →Meet with purveyors and negotiates optimum purchase pricing.
• →Co-ordinates with Manager daily pre-meals.
• →Ensures daily staff meal exceeds employee expectations.
• →Identifies operational opportunities (i.e. cost saving measures, new menu ideas).
• →Ensures all recipes and techniques are adhered to.
• →Completes line check at beginning of each shift with station checklist
• →Ensures daily specials are posted one hour before meal period.

• Ensures all team members fully comply with all aspects of the Little Gem Resorts Handbook at all times.

• Promotes and executes a safe working environment to reduce the risk of injury and accidents to all employees and guests.
• Kitchen is cleaned and thoroughly washed after each shift.
• Works to appropriate staffing levels through budgets and business projections. 
• Follows and maintains that all restaurant par levels and restocking procedures are followed throughout each shift.
• Ensures that proper security procedures are in place to protect employees, guests and company assets.
• Ensures that all employees adhere to the company’s uniform standards.
• Conducts performance reviews for all kitchen employees.
• Harassment of any type is not to be promoted or tolerated.

• Controls food and labor costs.
• Works with all other F&B managers in controlling other expenses through purchase orders.
• Daily critical inventory are performed.
• Enforces first in-first out policies.
• Manages monthly food inventories.
• Works in conjunction with all managers regarding pricing changes and special items.
• Manages to the thirty day and ten day forecast sheets, keeping staffing and ordering at appropriate levels.
• Protect owner’s assets.

• Six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club required.
• Must be able to stand, walk, lift and bend for long periods of time.
• Must be a service minded individual with a positive attitude who truly enjoys helping others
• Successful applicant will pass pre-employment background check and complete the federally mandated I-9 Form.

Please note our season is from Mid December - End of July. All employees must be available for the full season.