SOUS CHEF | PM

Bunkhouse is a hospitality establishment specializing in providing an exceptional dining experience through its food and beverage services, primarily operating within a hotel environment. Known for its commitment to quality, service, and guest satisfaction, Bunkhouse has cultivated a reputation for culinary excellence and a welcoming atmosphere that reflects its core values and mission. The company takes pride in maintaining a culture that promotes teamwork, respect, and continuous improvement, which is reflected in both its operations and interactions with guests, staff, vendors, and partners. With a focus on high standards of cleanliness, order, and professionalism, Bunkhouse aims to exceed guest expectations consistently and maintain a leading position within the hospitality market.

The role of the Sous Chef at Bunkhouse is critical to the success of the kitchen operations and the overall food and beverage experience delivered to guests. This full-time position requires a culinary professional who is highly skilled in managing multiple facets of kitchen operations including preparing and executing menu items, planning and pricing menus, ordering supplies, and maintaining meticulous records and accounts. The Sous Chef will play a central role in directing the kitchen staff, ensuring that food quality meets or exceeds standards, and maintaining equipment and facility cleanliness. The successful candidate must possess excellent communication skills to effectively resolve conflicts and foster a positive working environment. They will uphold Bunkhouse’s culture, values, and reputation in all their professional interactions and decisions.

Key responsibilities for the Sous Chef include collaborating on the development of innovative recipes and menus that take into account the seasonal availability of ingredients as well as anticipated customer volume, supervising multiple kitchens or restaurants within the establishment, and ensuring that all kitchen operations comply with health and safety regulations. In addition, the Sous Chef will manage inventory controls related to food, beverages, kitchen supplies, and waste; prepare and monitor production schedules; and oversee staff hiring, scheduling, and performance. This role requires someone who is highly organized, detail-oriented, and capable of leading a kitchen team with a minimum of 15 staff members.

The work environment will predominantly be fast-paced and dynamic, typically within the hotel’s food and beverage settings where collaboration with various departments is essential. Physical demands include sitting, bending, twisting, climbing, and lifting up to 50 pounds, necessitating a candidate with good health and stamina. This position offers an opportunity to grow professionally in a reputable hospitality brand while contributing directly to guest satisfaction and operational excellence in a supportive and culturally rich setting. The company encourages candidates who are proactive, adaptable, and ready to contribute to achieving Bunkhouse’s vision of culinary innovation and outstanding service.