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The Ranch at Rock Creek is seeking a skilled, passionate, and dedicated Sous Chef to join our award-winning culinary team. The Sous Chef will be a vital leader in supporting the Executive Chef, overseeing daily kitchen operations, and ensuring the delivery of exceptional dining experiences that meet our luxury guest expectations. This role is perfect for a culinary professional ready to step into a leadership position in a dynamic, high-end, all-inclusive environment.

The Sous Chef is responsible for the efficient and profitable operation of all back-of-house (BOH) and front-of-house (FOH) food production areas. This role involves planning, organizing, directing, and coordinating kitchen staff, managing operating expenses, and maintaining high product quality and consistency across all dining venues. The Sous Chef is a key leader in upholding The Ranch's commitment to culinary excellence, staff development, and guest satisfaction.

I. Culinary and Operational Leadership

• Daily Operations: Direct and manage all phases of daily kitchen operations, including opening and breakdown procedures, food preparation, cooking, plating, and service execution across various venues.

• Venue Oversight: Ensure high standards are maintained in all designated food preparation and service areas, including the Lodge Kitchen, outdoor cooking areas, Flagstone, Ranch acreage, Buckle Barn, and Blue Canteen.

• Quality Control: Constantly monitor the quality of all raw and cooked food products to ensure strict adherence to established Ranch standards, taste, and presentation.

• Menu & Planning: Collaborate with the Executive Chef and other personnel to plan, develop, and cost new recipes and menus, considering seasonal availability, ingredient sourcing, and anticipated guest volume.

• Logistics: Manage the organization, planning, and seamless execution logistics for all culinary team movements and food service across The Ranch properties.

• Safety & Sanitation: Establish, follow, and strictly enforce sanitation standards, safety procedures, and all legal regulations governing food preparation, service, and disposal to maintain a safe, secure, and healthy kitchen environment.

II. Financial and Administrative Management

• Financial Objectives: Meet restaurant financial goals by contributing to budget forecasting, adhering to the annual F&B budget, managing payroll via staffing guides and forecasts, and monitoring other operational expenses.

• Inventory & Supplies: Estimate, plan, and execute orders for required supplies, ingredients, and food items, maintaining accurate records and accounts.

• Improvement Initiatives: Contribute recommendations and actions to improve production, productivity, quality, and guest-service standards; identify trends, resolve problems, and implement system improvements and necessary changes.

III. Team Management and Development

• Staff Supervision: Direct, supervise, and mentor culinary staff, consistently enforcing company policies and procedures.

• Hiring & Training: Actively participate in the hiring, onboarding, and ongoing professional development of kitchen staff, ensuring all team members are trained to department standards in all phases of service and job functions.

• Scheduling: Develop and manage efficient staffing schedules and payroll to maximize productivity while adhering to budget guidelines.

• Communication: Communicate regularly and effectively with the Executive Chef, AM Chef, Restaurant Managers, and other F&B staff regarding departmental issues, menu changes, VIPs, and special requests.

• Morale: Foster and promote a cooperative and positive working climate to maximize team productivity and employee morale.

The ideal candidate will demonstrate the following qualities and adherence to The Ranch at Rock Creek standards:

1. Role Model: Acts as a professional role model both within and outside the department, embodying The Ranch's values.

2. Ethics and Integrity: Adheres to all Ranch policies and procedures, demonstrating courage and commitment to ethical conduct.

3. Accountability & Dependability: Can be depended on to consistently report to work and meet timeframes for assignments, demonstrating conscientious attendance and accountability.

4. Collaboration: Works effectively with superiors, colleagues, and external partners, maintaining constructive working relationships.

5. Adaptability: Demonstrates flexible and efficient time management, the ability to prioritize workload effectively, and the capacity to work a flexible schedule, including nights, weekends, and holidays, often exceeding 40 hours per week.

6. Professional Development: Committed to continuous professional growth by participating in educational opportunities and staying current with industry trends.

• High School Diploma or equivalent required.

• 1–2 years of progressive, full-service Sous Chef or Lead Line Cook experience in a fine dining or luxury resort environment.

• Demonstrated proficiency and skill in confident, hands-on supervision of culinary production.

• Excellent culinary skills and a well-developed, discerning palate.

• Demonstrated customer service awareness and experience interacting with guests (e.g., action stations, tableside conversing).

• Basic office computer skills, including proficiency in Microsoft Word, Excel, and PowerPoint.

• Ability to lead by example with mutual respect and professionalism.

• Valid driver’s license.

Disclaimer

This job description is intended to convey information essential to understanding the scope of the position and is not an exhaustive list of skills, efforts, duties, responsibilities, or working conditions associated with the role. Management reserves the right to assign or reassign duties and responsibilities to this job at any time based on business needs.