Job Overview
Employment Type
Full-time
Compensation
Salary
Range $57,300.00 - $77,300.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401K Matching
Season pass to ski resorts
Access to recreational facilities
Employee Discounts
Job Description
The Lodge at Tahoe Donner is a renowned dining establishment situated within the picturesque Tahoe Donner community, offering guests an exceptional culinary experience amid the natural beauty of the Tahoe area. Tahoe Donner is well known for its vibrant community atmosphere and outdoor recreational opportunities, including access to ski resorts and recreational centers like Trout Creek Rec Center. As a full-service restaurant and pub, The Lodge emphasizes quality, creativity, and outstanding service to provide memorable dining experiences to locals and visitors alike. The establishment’s commitment to excellence is reflected in its dedicated team and the innovative menu items crafted to suit a variety of tastes while highlighting seasonal and fresh ingredients.
The Lodge at Tahoe Donner is currently seeking a talented and dedicated Sous Chef to join its culinary team on a full-time, year-round basis. This role is perfect for a passionate culinary professional eager to advance their career by working in a dynamic and fast-paced kitchen environment. The Sous Chef will play an essential role in supporting the Head Chef by managing kitchen operations, ensuring food quality, and driving innovation through creative menu development. The position involves leading kitchen staff, overseeing food preparation, managing inventory, and maintaining compliance with health and safety standards.
As a key member of the culinary leadership, the Sous Chef at The Lodge will foster a positive work environment by mentoring junior staff and instilling a culture of teamwork and continuous improvement. Additionally, this role requires involvement in kitchen budgeting and cost control to maximize profitability while maintaining high standards. The successful candidate will have the opportunity to step into the Chef’s role whenever necessary, demonstrating their leadership and decision-making capabilities. Employing strong communication skills and a thorough knowledge of food safety regulations is vital to succeeding in this role. Tahoe Donner also offers competitive pay and a variety of employee benefits designed to complement the vibrant, active lifestyle enjoyed by the community.
Joining the team means becoming part of a supportive, passionate group that values both the culinary arts and the outdoor lifestyle of the Tahoe area. Employees enjoy access to community amenities, ski resort season passes, and various discounts, making this an attractive opportunity for culinary professionals who appreciate work-life balance and community engagement. If you have the experience, creativity, and leadership skills necessary for success as a Sous Chef, consider joining The Lodge at Tahoe Donner and contribute to delivering unforgettable dining experiences year-round.
The Lodge at Tahoe Donner is currently seeking a talented and dedicated Sous Chef to join its culinary team on a full-time, year-round basis. This role is perfect for a passionate culinary professional eager to advance their career by working in a dynamic and fast-paced kitchen environment. The Sous Chef will play an essential role in supporting the Head Chef by managing kitchen operations, ensuring food quality, and driving innovation through creative menu development. The position involves leading kitchen staff, overseeing food preparation, managing inventory, and maintaining compliance with health and safety standards.
As a key member of the culinary leadership, the Sous Chef at The Lodge will foster a positive work environment by mentoring junior staff and instilling a culture of teamwork and continuous improvement. Additionally, this role requires involvement in kitchen budgeting and cost control to maximize profitability while maintaining high standards. The successful candidate will have the opportunity to step into the Chef’s role whenever necessary, demonstrating their leadership and decision-making capabilities. Employing strong communication skills and a thorough knowledge of food safety regulations is vital to succeeding in this role. Tahoe Donner also offers competitive pay and a variety of employee benefits designed to complement the vibrant, active lifestyle enjoyed by the community.
Joining the team means becoming part of a supportive, passionate group that values both the culinary arts and the outdoor lifestyle of the Tahoe area. Employees enjoy access to community amenities, ski resort season passes, and various discounts, making this an attractive opportunity for culinary professionals who appreciate work-life balance and community engagement. If you have the experience, creativity, and leadership skills necessary for success as a Sous Chef, consider joining The Lodge at Tahoe Donner and contribute to delivering unforgettable dining experiences year-round.
Job Requirements
- High school diploma or equivalent
- Minimum of 3-5 years of experience in a professional kitchen environment
- Proven track record of working in a fast-paced, high-volume setting
- Experience in supervising and training kitchen staff
- Demonstrated ability to manage inventory and food cost control
- Strong culinary skills with a focus on quality and presentation
- Excellent leadership and team management capabilities
- Ability to work efficiently under pressure and meet deadlines
- Proficient in menu planning and recipe development
- Strong communication skills, both verbal and written
- Knowledge of food safety and sanitation regulations
- Capability to adapt to changing situations and solve problems effectively
Job Qualifications
- High school diploma or equivalent
- Culinary degree or certification preferred
- Minimum of 3-5 years of experience in a professional kitchen environment
- Proven track record of working in a fast-paced, high-volume setting
- Experience in supervising and training kitchen staff
- Demonstrated ability to manage inventory and food cost control
- Strong culinary skills with a focus on quality and presentation
- Excellent leadership and team management capabilities
- Ability to work efficiently under pressure and meet deadlines
- Proficient in menu planning and recipe development
- Strong communication skills, both verbal and written
- Knowledge of food safety and sanitation regulations
- Capability to adapt to changing situations and solve problems effectively
Job Duties
- Assist the Chef in planning and directing food preparation and culinary activities
- Supervise kitchen staff and ensure the highest standards of food quality and presentation
- Collaborate with the Chef to create innovative and seasonal menus
- Monitor inventory levels and order supplies as necessary to maintain efficient kitchen operations
- Ensure compliance with health and safety regulations in the kitchen
- Train and mentor junior kitchen staff, fostering a positive and productive work environment
- Manage kitchen operations in the absence of the Chef
- Participate in the development and implementation of kitchen policies and procedures
- Assist in budgeting and cost control measures to maximize profitability
- Address and resolve any issues or concerns related to kitchen operations promptly
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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