Sous Chef - Monday to Friday, No Weekends!

Guest Services Inc., founded in 1917, is recognized as a premier hospitality management company and a National Park Service concessionaire in the United States. Over the decades, Guest Services has built a solid reputation for delivering best-in-class services across a diverse range of locations including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation venues, boathouses, marinas, museums, conference centers, senior living communities, healthcare systems, school and university dining facilities, and specialty retail stores. The company is committed to excellence, providing high-quality services that meet the unique needs of various client sites while ensuring a seamless and memorable experience for customers.

Guest Services Inc. prides itself on being an equal opportunity employer, committed to diversity, equity, and inclusion (DEI). The company fosters an inclusive work environment where employees can bring their whole selves to work, helping them to deliver exceptional service to a broad and diverse customer base. Guest Services values its people and promotes a culture where everyone is treated with respect and provided with opportunities for growth and advancement. This commitment to DEI strengthens the team dynamic and enhances the overall service quality.

The role of Sous Chef at Guest Services is a vital leadership position within the culinary team. The Sous Chef acts as the direct management assistant to the Chef and is considered second in command in the kitchen. This position offers an annual compensation of $46,000 and involves overseeing the preparation and service of food while upholding the highest standards of quality and safety. The Sous Chef is responsible for assisting in menu planning, food costing, forecasting portion specifications, and ensuring compliance with budgetary guidelines. This role also includes supervising, training, and scheduling culinary staff, maintaining inventory control, and ensuring adherence to safety and sanitation standards within the kitchen environment.

This position demands strong leadership and communication skills to manage a diverse team effectively and meet client objectives and customer needs. The Sous Chef must be adept at problem-solving and maintaining a safe, efficient, and well-organized kitchen operation. Physical endurance is necessary as the role requires standing for extended periods, lifting, and maneuvering within a fast-paced and sometimes temperature-challenging setting. The ideal candidate will hold a High School Diploma or GED, with a preference for those with culinary or associate degrees, along with relevant food safety certifications and a commitment to sanitation standards.

As a critical member of the kitchen management team, the Sous Chef contributes directly to achieving operational and financial goals. They ensure food quality standards are consistently met and that preparation amounts align with expected needs. The Sous Chef plays an essential role in maintaining a positive and productive work environment, actively looking for ways to support both customers and coworkers. This position provides an excellent opportunity for professional growth within a well-established company that values diversity and the comprehensive development of its staff.