Production Sous Chef

The Lodge Production Sous Chef is an assistant to the Executive Chef and a key member to the Food & Beverage department and our Evergreen community.  The Production Sous Chef supports the Production Kitchen Chef by running the Production Sous Chef, staff dining facilities, and the pool area.  The Production Sous Chef has primary oversight and responsibility for producing staff meals, swimming pool area food, retail deli items and in-house packaged retail bulk sales items.  Production Sous Chef responsibilities include management, cooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen. 

Essential Functions/Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Assists in overseeing Catering, Staff Kitchen, Deli and Pool Services
• Train and manage kitchen staff, including dishwashers, prep cooks, line cooks
• Coordinate daily with Executive Chef and Production Kitchen Chef 
• Create fair and consistent work environment based on respect and positivity
• Create a staff mentality that is quality driven and guest-oriented
• Inspire and model friendly, heartfelt hospitality among your team
• Ensure consistency and maintain quality in all restaurant and tavern menu execution
• Work hands-on in the Staff kitchen on a daily basis
• Enforce structured processes, restaurant standards, programs and procedures
• Train and oversee food quality, cleanliness & hygiene standards
• Maintain strong safety standards
• Order, receive and maintain proper par levels
• Manage inventory and associated storage 
• Maintain kitchen equipment and supplies
• Complete tasks in a timely manner to ensure efficient service for the kitchen
• Communicate professionally with FOH and BOH staff, including management, and be a role model of professionalism 
• Work safely to avoid injuries and accidents, including ensuring use of proper Personal Protective Equipment for all team members
• When opportunities arise, support interns in our Internship Program to help them be most successful in their work and at the Lodge
• When finding unsafe conditions and maintenance concerns, address them immediately
• Assist with other kitchen, restaurant and related duties as assigned by the Executive Chef or Executive Sous Chef
• Assist with other lodge needs as may arise from time to time

Competencies/Required Skills and Abilities 

• Hold current California Food Handling Certification
• Prior sous chef or similar experience
• Some experience managing a busy kitchen with multiple employees
• Experience with events and catering
• Drive to create warm, friendly work environment while maintaining high professional standards
• Strong interest in training/coaching and being a role model for culinary staff
• Comfortable working within a defined framework
• Organizational skills
• Attention to detai