Jr. Sous Chef

Bend, OR, USA|

Job Overview

Compensation

Salary

Range $52,700.00 - $71,200.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Employee wellness programs

Job Description

Sunriver Resort is a premier destination resort known for its commitment to providing exceptional experiences to its guests, owners, and associates. Nestled in a picturesque location, Sunriver Resort offers a blend of luxury, comfort, and recreational activities that make it a sought-after place for travelers and vacationers. The resort prides itself on its core guiding principles of trust, open and honest communication, and commitment, which are deeply ingrained in every aspect of its operations and culture. As an established leader in hospitality, Sunriver Resort continuously strives to exceed guest expectations by fostering a welcoming and professional environment for both guests and employees alike.

The Spotted Frog at the Cove Aquatic Center is a distinguished dining establishment within Sunriver Resort, celebrated for its culinary excellence and dedication to quality service. This venue offers guests a unique dining experience that combines fresh, thoughtfully prepared dishes with an inviting atmosphere. The restaurant emphasizes high standards in food preparation, presentation, and customer service, making it a favored spot among locals and visitors.

The Junior Sous Chef role at The Spotted Frog is a vital position responsible for managing kitchen operations and personnel to ensure seamless execution and delivery of the restaurant’s menu offerings. This role involves overseeing all aspects of kitchen management, including coordinating food purchases, developing menus, maintaining approved food and labor costs, and supervising the proper handling and storage of all food items in compliance with regulatory standards. The Junior Sous Chef is expected to lead by example, embodying the Sunriver Resort culture and actively supporting the resort’s vision to be the destination of choice.

Individuals in this role must demonstrate excellent leadership skills, strong communication capabilities, and the ability to work collaboratively with other departments, particularly food and beverage service staff. They will maintain a clean, organized, and sanitary kitchen environment while ensuring that all staff adhere to safety and health regulations. Responsibilities also include monitoring inventory, quality control, staff scheduling, and training to uphold the resort’s commitment to high-quality service and operational efficiency.

This full-time position offers an opportunity to grow within a respected hospitality organization, gain valuable experience in culinary management, and contribute to a vibrant team dedicated to delivering unforgettable guest experiences. The Junior Sous Chef plays a critical part in maintaining the reputation of The Spotted Frog and, by extension, Sunriver Resort, by ensuring that all culinary operations reflect the resort’s values and commitment to excellence.

Job Requirements

High school diploma or equivalent
Five years of experience in a similar position at a hotel or restaurant
Food handling certificate
Fluency in English
Ability to compute basic arithmetic
Excellent communication skills
Ability to work all stations in kitchen
Previous experience with food cost controls
Knowledge of proper food storage and sanitation
Ability to operate, clean and maintain kitchen equipment

Job Qualifications

Excellent communication skills
Five years of experience in a similar position at a hotel or restaurant
Work all stations in kitchen
Food handling certificate
Fluency in English
Compute basic arithmetic
Provide legible communication
Knowledge of food cost controls
Previously worked with all products and food ingredients
Operate, clean and maintain all equipment required in job functions

Job Duties

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
Monitor and maintain cleanliness, sanitation and organization of assigned work areas
Complete nightly ordering through the Purchasing department
Communicate all needs with Manager
ensure quality of products received
Ensure product deliveries are received and stored correctly
Ensure that staff report to work as scheduled
document any late or absent employees
Coordinate breaks for staff
inspect grooming and attire of staff
rectify 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, photographs are current and posted
Ensure that all staff prepare menu items following recipes and yield guides, according to department standards
Monitor performance of staff and ensure all procedures are completed to the department standards
rectify deficiencies with respective personnel
Be aware of any shortages and make arrangements before the item runs out
Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period
Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies
Ensure that quality and details are being maintained
inspect the cleanliness of the line, floor, all Kitchen stations
Ensure that staff maintain and strictly abide by State sanitation/Health regulations
instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety
Minimize waste and maintain controls to attain forecasted food and labor costs
Ensure that excess items are utilized efficiently
Monitor and ensure that all closing duties are completed to standard before staff sign out
Other duties as assigned
Inventory counts on the last day of the month