Sous Chef

Guest Services, Inc., founded in 1917, is a premier hospitality management company and a leading National Park Service concessionaire in the United States. The company has earned a strong reputation for delivering best-in-class services across a diverse array of client sites. These include luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation facilities, boathouses, marinas, museums, conference centers, senior living communities, healthcare systems, school and university dining facilities, and specialty retail stores. By operating in such a wide variety of settings, Guest Services demonstrates adaptability, excellence, and a commitment to quality service that has been recognized for over a century.

Guest Services, Inc. is not only dedicated to operational excellence but also deeply committed to diversity, equity, and inclusion (DEI). The company fosters an inclusive workplace environment where all employees are encouraged to bring their whole selves to work, ensuring that the diverse needs of customers are met with empathy and professionalism. As an Equal Opportunity Employer, Guest Services values the unique contributions of every individual regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status. This inclusive approach supports a culture of respect and collaboration, which is vital to the company's ongoing success.

The Sous Chef role at Guest Services is a critical part of the culinary team, serving as the direct management assistant to the Chef and acting as the second in command within the kitchen. This position is responsible for preparing food for service according to assignments from the Chef and General Manager, helping to develop and plan menus, and overseeing all kitchen operations to achieve both financial and operational goals. The Sous Chef ensures that food quality meets established standards and that client objectives and customer needs are fully satisfied.

This full-time position comes with an annual salary of $45,000. The Sous Chef plays an essential role in maintaining smooth kitchen operations by assisting in recruiting, training, scheduling, and directing culinary staff while also controlling expenses and managing inventory. A strong focus on safety, sanitation, and facility maintenance is a key aspect of the role, with responsibilities extending to ensuring compliance with health code regulations and food handling standards.

Beyond daily kitchen management, the Sous Chef also oversees catering and special event menus, ensuring both execution excellence and customer satisfaction. The role demands strong leadership skills, ability to communicate effectively with clients and employees, and problem-solving capabilities to address operational challenges proactively. Physical demands include frequent movements and lifting, standing for extended periods, and working in various temperature conditions within the kitchen environment.

Overall, this position offers a challenging and rewarding opportunity for culinary professionals who thrive in dynamic, service-oriented environments and who wish to contribute to a company renowned for its historical legacy, commitment to diversity, and excellence in hospitality management.