Overview
Sous Chef (2026) role at Stanmar Inc. Our restaurant concept is built on providing signature dining experiences to our guests. 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.
Job Objective: 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, interacts with guests, employees and purveyors in a professional and hospitable manner, provides an educational & training experience to all employees, maintains the kitchen as a showplace, and ensures all kitchen employees are on stage.
Responsibilities
* 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.
Policies and Procedures
* 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.
Fiscal Accountability
* 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.
Qualifications
* 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.
Job Details
* Seniority level: Entry level
* Employment type: Full-time
* Job function: Management and Manufacturing
* Industries: Construction
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