Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $73,000.00
Work Schedule
Flexible
Day Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Meal allowance
Professional development opportunities
team environment
Job Description
The Meritage Resort is a premier hospitality destination known for its luxurious accommodations, exceptional guest services, and diverse culinary offerings. Situated in a beautiful locale, the resort features multiple dining outlets including a renowned steakhouse, casual poolside dining, deli concepts, and a comprehensive room service operation. The resort prides itself on providing guests with an unforgettable dining experience, combining high-quality cuisine with impeccable service standards. With a commitment to excellence in all aspects of its operations, Meritage Resort continues to be a favored choice for travelers seeking upscale resort amenities and fine dining.
As a Sous Chef at the Mer... Show More
As a Sous Chef at the Mer... Show More
Job Requirements
- 3-5 years of professional kitchen experience
- 2+ years in a leadership capacity
- Expertise in steakhouse cookery and grill techniques
- Experience managing multiple outlets or high-volume environments
- Strong knowledge of HAACP, food safety, and sanitation practices
- Excellent leadership, communication, and organizational skills
- Culinary degree or equivalent professional training is a plus
Job Qualifications
- 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 HAACP, food safety, and sanitation practices
- Excellent leadership, communication, and organizational skills
- Culinary degree or equivalent professional training is a plus
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
- Assist with staff scheduling, labor management, and performance evaluations
- Lead with professionalism, discipline, and strong culinary skills
- Assist with ordering, inventory control, and vendor relationships to maintain food cost targets
- Develop prep lists, production schedules, and ensure adherence to service protocols
- Monitor labor and food costs to align with budgetary goals
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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