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Ember - Sous Chef

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $70,000.00 - $73,000.00
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Work Schedule

Standard Hours
Day Shifts
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Benefits

Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal allowance
Professional Development

Job Description

Meritage Resort is a distinguished luxury resort known for its exquisite accommodations, exceptional guest services, and a variety of world-class dining outlets. Located in a prime destination, the resort proudly features multiple culinary venues including a renowned steakhouse, poolside dining, room service, and deli concepts. With a commitment to delivering unparalleled guest experiences, the Meritage Resort emphasizes both quality and innovation in its offerings, making it a sought-after destination for travelers and locals alike. The resort's culinary team plays a pivotal role in upholding the brand's reputation for excellence through creative and skillful food preparation, impeccable service, and attention to... Show More

Job Requirements

  • 3-5 years of professional kitchen experience including 2+ years in a leadership capacity
  • expertise in steakhouse cookery and grill techniques
  • experience managing multiple outlets or high-volume environments is highly preferred
  • strong knowledge of HACCP food safety and sanitation practices
  • excellent leadership communication and organizational skills
  • culinary degree or equivalent professional training is a plus

Job Qualifications

  • Culinary degree or equivalent professional training is a plus
  • 3-5 years of professional kitchen experience including 2+ years in a leadership capacity
  • expertise in steakhouse cookery and grill techniques
  • experience managing multiple outlets or high-volume environments is highly preferred
  • strong knowledge of HACCP food safety and sanitation practices
  • excellent leadership communication and organizational skills

Job Duties

  • Oversee day-to-day kitchen operations across all resort outlets
  • supervise and support culinary staff during service ensuring timely and efficient execution
  • maintain a safe sanitary and organized kitchen aligned with health regulations and internal standards
  • ensure consistency and excellence in food quality with a focus on steakhouse and grill techniques
  • manage production and service for varied culinary offerings including room service pool menus and grab-and-go items
  • collaborate with the Executive Chef on menu development seasonal specials and kitchen innovation
  • train mentor and coach kitchen staff to uphold culinary standards and operational excellence

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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