Sous Chef - The Inn at Stonecliffe

• →Support the Executive Chef in the daily leadership and execution of all culinary operations across restaurants, banquets, and special events
• →Maintain a hands on leadership presence in the kitchen, leading by example during prep and service
• →Work collaboratively with fellow sous chefs to ensure consistent execution, communication, and coverage across all culinary areas
• →Assist with menu development, seasonal features, and menu rollouts in collaboration with the Executive Chef and sous chef team
• →Supervise, train, and mentor culinary team members to uphold technique, consistency, and professionalism
• →Oversee preparation, execution, and quality standards for staff meals, ensuring meals are well planned, nutritious, and aligned with cost guidelines
• →Coordinate staff meal planning and execution in collaboration with other sous chefs to ensure consistency and coverage
• →Ensure consistent execution of recipes, plating standards, and quality expectations across all outlets and events
• →Conduct daily line checks and quality control reviews to ensure readiness for service
• →Assist with daily receiving and storing of Food and Beverage items
• →Ensure proper food handling, sanitation, and safety standards are consistently met
• →Support scheduling, labor management, and daily staffing decisions to align with business levels
• →Assist with inventory management, ordering, and food cost control
• →Collaborate closely with Food and Beverage leadership to support seamless service execution and guest experience
• →Participate in pre service meetings to align culinary and front of house teams
• →Support banquet and event execution, ensuring timing, quality, and presentation meet event expectations
• →Assist with recipe documentation, training materials, and culinary SOPs
• →Step in to lead kitchen operations in the absence of the Executive Chef as needed
• →Perform additional duties as assigned to support overall culinary and property objectives

• High school diploma or equivalent required, post secondary culinary education preferred
• Minimum of two to four years of progressive culinary leadership experience required
• Experience in luxury hotel, resort, or refined dining environments strongly preferred
• Banquet and high volume service experience preferred

• Strong leadership presence with a calm, professional demeanor
• Solid culinary fundamentals with attention to detail and consistency
• Ability to train, coach, and develop culinary team members
• Strong organizational and time management skills
• Ability to collaborate effectively with fellow sous chefs and kitchen leadership
• Working knowledge of food cost control, inventory management, and kitchen operations
• Ability to work a flexible schedule including early mornings, evenings, weekends, and holidays
• Ability to stand for extended periods while working in kitchen and service areas
• Ability to lift, carry, push, or pull items weighing up to approximately 40 pounds
• Ability to bend, reach, stoop, and move throughout kitchen, storage, and service areas
• Comfortable working in varying conditions including heat, cold, noise, and fast paced environments
• Ability to maintain focus, professionalism, and leadership presence during high volume service periods

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

*Schulte Companies is an Equal Opportunity Employer.