Jr. Sous Chef

Bend, OR, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $52,700.00 - $71,200.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Uniform allowance

Job Description

Sunriver Resort is a renowned mountain resort located in Sunriver, Oregon, offering a unique blend of luxury accommodations, fine dining, and outdoor recreational activities. Known for its commitment to exceptional guest experiences, the resort blends natural beauty with excellent service, making it a top destination for travelers seeking relaxation and adventure. The Cove Aquatic Center at Sunriver Resort includes The Spotted Frog, an upscale dining venue offering delicious cuisine in a stunning environment. As part of Sunriver Resort's dedication to quality and hospitality, The Spotted Frog maintains high culinary standards and a welcoming atmosphere, creating a memorable dining experience for guests.

The Spotted Frog at the Cove Aquatic Center is currently hiring for a Junior Sous Chef to join their culinary team. This is a full-time position that plays a critical role in managing the kitchen operations and kitchen personnel. The Junior Sous Chef will be responsible for ensuring the preparation of all menu items meets the resort's high standards and that all food items are properly handled and stored according to health and safety regulations. In this role, the Junior Sous Chef will supervise kitchen staff, coordinate food purchasing, and assist in menu development, all while maintaining approved food and labor costs to ensure efficiency and profitability.

The Junior Sous Chef will be a key leader in maintaining the kitchen's cleanliness, sanitation, and organization, while ensuring the quality and consistency of every dish served. This position requires effective communication with both kitchen team members and management to maintain smooth operational flow. The Junior Sous Chef must be vigilant in monitoring inventory, managing food waste, and supporting the resort's commitment to sustainability and cost control.

Moreover, the Junior Sous Chef is expected to embody the guiding principles of Sunriver Resort: trust, open and honest communication, and commitment. This role demands a professional who is dedicated to delivering exceptional service to both internal team members and external guests. By supporting the resort’s vision and mission, the Junior Sous Chef helps reinforce Sunriver Resort as the destination of choice for guests, owners, and associates alike.

The ideal candidate will have at least five years of experience in a similar role within a hotel or restaurant setting, showcasing the ability to work across various kitchen stations and handle a wide array of food products. A food handling certificate and proficiency in English are required to ensure compliance with food safety standards and effective communication. Strong knowledge of food cost controls, personnel management, and kitchen equipment operation is essential for success in this role.

This position offers the opportunity to work in a dynamic and supportive environment that values teamwork, quality, and innovation. The Junior Sous Chef will have the chance to grow their career while contributing to the culinary excellence that Sunriver Resort is known for.

Job Requirements

High school diploma or equivalent
Five years of experience in a similar kitchen role
Valid food handling certificate
Strong communication skills
Ability to work varied kitchen stations
Basic arithmetic skills
English fluency
Capability to operate and maintain kitchen equipment
Ability to maintain cleanliness and sanitation standards
Willingness to work full time

Job Qualifications

Excellent communication skills
Five years of experience in a similar position at a hotel or restaurant
Ability to work all stations in the kitchen
Food handling certificate
Fluency in English
Ability to compute basic arithmetic
Ability to provide legible communication
Knowledge of food cost controls
Experience working with all products and food ingredients
Ability to operate, clean and maintain all required kitchen equipment

Job Duties

Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards
Monitor and maintain cleanliness, sanitation and organization of assigned work areas
Complete nightly ordering through the Purchasing department
Communicate all needs with Manager and ensure quality of products received
Ensure product deliveries are received and stored correctly
Ensure that staff report to work as scheduled and document any late or absent employees
Coordinate breaks for staff and inspect grooming and attire of staff, rectifying any deficiencies
Check and ensure that all opening duties are completed to standard
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand
Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted
Ensure all staff prepare menu items following recipes and yield guides according to department standards
Monitor performance of staff and ensure procedures are completed to standards, rectifying deficiencies
Be aware of any shortages and make arrangements before items run out
Ensure F&B Service Staff are informed of 86'd items and available menu specials
Conduct frequent walk-throughs of each kitchen area to correct deficiencies
Ensure quality and details are maintained and inspect cleanliness of the kitchen environment
Ensure staff maintain and strictly abide by state sanitation and health regulations
Instruct staff on the correct usage and care of all kitchen machinery, emphasizing safety
Minimize waste and maintain controls to attain forecasted food and labor costs
Ensure efficient utilization of excess items
Monitor and ensure all closing duties are completed to standard before staff sign out
Perform inventory counts on the last day of the month
Carry out other duties as assigned