Sous Chef - Latitude

St. George, UT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,000.00 - $72,000.00

Work Schedule

Flexible

Benefits

Health Insurance

401(k) with Company Match

Flexible Time Off

Employee dining room

Exclusive resort discounts

Employee hotel stay program

Job Description

Black Desert Resort is an ultra-premium destination resort located in Southern Utah. Known for its luxury accommodations, championship golf, elevated dining, and curated guest experiences, the resort offers a unique blend of natural beauty and refined hospitality. Among its distinguished venues is Latitude, one of the resort's signature dining establishments. Latitude restaurant is recognized for its refined cuisine, exceptional service, and an inviting atmosphere that serves resort guests, members, and local patrons alike. The resort prides itself on delivering high-end guest experiences and maintaining the highest standards across all facets of its operations, creating a memorable and indulgent stay for its visitors.

The role of Sous Chef at Latitude is a pivotal leadership position within the culinary team. This full-time position is onsite at the Black Desert Resort and is a year-round opportunity offering a competitive salary range of $65,000 to $72,000 annually. The Sous Chef supports daily kitchen operations by assisting the Chef de Cuisine to ensure all food preparation meets the resort’s ultra-premium quality and presentation standards. Responsible for supervising kitchen staff including line cooks, prep cooks, and dishwashers, the Sous Chef plays a vital role in upholding food safety, managing service flow, and maintaining operational excellence in a high-volume, upscale dining setting.

As a culinary leader at Latitude, the Sous Chef provides hands-on direction during service, assists with menu development, ensures compliance with health regulations, and collaborates closely with front-of-house leadership to guarantee seamless guest service. The role demands creativity, strong leadership, excellent communication skills, and a commitment to fostering a positive working environment. Comprehensive benefits accompany the position, including health insurance, a 401(k) plan with company match, flexible time off, employee dining, exclusive resort discounts, and participation in the employee hotel stay program. This role is ideal for culinary professionals seeking to advance their careers in an inspiring luxury resort environment with opportunities for professional growth and creative expression.

Job Requirements

Minimum of 3-5 years of culinary experience in upscale or resort environments
Prior supervisory or kitchen leadership experience
ServSafe certification or ability to obtain
Ability to work flexible hours including evenings, weekends, and holidays
Strong leadership and organizational skills
Excellent communication skills
Ability to work under pressure in a high-volume environment

Job Qualifications

Minimum of 3-5 years of progressive culinary experience in upscale or resort environments
Prior supervisory or kitchen leadership experience required
Strong knowledge of culinary techniques, kitchen operations, and food safety practices
Experience managing service flow in high-volume environments
ServSafe certification required or ability to obtain
Strong leadership, communication, and organizational skills
Ability to work flexible hours including evenings, weekends, and holidays

Job Duties

Assist the Chef de Cuisine in overseeing daily kitchen operations and service execution
Supervise culinary staff including line cooks, prep cooks, and dishwashers
Ensure all dishes are prepared according to recipes, quality standards, and presentation guidelines
Monitor food preparation during service to maintain consistency and timing
Assist with menu development, seasonal updates, and daily specials
Ensure proper food handling, sanitation, and compliance with health department regulations
Monitor food inventory levels and assist with ordering and product management
Support labor management including staff scheduling and shift coordination
Conduct kitchen training and mentoring for culinary team members
Maintain organization, cleanliness, and safety standards throughout the kitchen
Assist in cost control initiatives including waste reduction and portion management
Collaborate with front-of-house leadership to ensure seamless service
Participate in pre-shift meetings and daily culinary briefings
Uphold Black Desert Resort's ultra-premium culinary standards
Perform other duties as assigned