Sr. Sous Chef Aqueous

POSITION SUMMARY:

Here at Nemacolin, our associates know to “Expect the Unexpected” – You have come across the career opportunity where entertainment and excitement are the job description. This position must be committed to making every experience memorable all while having fun and relishing the incredible atmosphere of the resort.

The Senior Sous Chef is responsible for providing operational leadership and culinary expertise across multiple dining outlets, including Amber Bar, Breakfast, Sunset Terrace, and VIBE. This role plays a critical part in ensuring consistency in food quality, presentation, and service standards while offering leadership coverage during the absence of Chef de Parties (CDPs). The Senior Sous Chef will work in close collaboration with the Executive Chef, Chef de Cuisine and Sous Chef team to uphold the highest standards of culinary excellence, guest satisfaction, and operational efficiency.

ESSENTIAL FUNCTIONS:

(The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for this position.)

• Provide hands-on leadership and operational support to all assigned culinary outlets, ensuring the smooth execution of daily kitchen operations.
• Uphold and maintain consistent standards of food quality, presentation, and service in alignment with brand guidelines and guest expectations.
• Assume leadership responsibilities in the absence of CDPs, ensuring continuity of operations and the highest level of service delivery.
• Mentor, train, and guide culinary team members, fostering a culture of excellence, teamwork, and professional development.
• Support menu development, recipe standardization, and cost control measures while actively contributing creative culinary ideas.
• Ensure strict adherence to health, safety, and sanitation protocols, including the proper implementation of HACCP guidelines and local regulations.
• Collaborate effectively with front-of-house leadership to ensure a seamless and elevated guest dining experience across all outlets.
• Assist in inventory management, ordering, and vendor relations to ensure the highest quality ingredients and cost efficiencies.
• Demonstrate a commitment to continuous improvement and operational excellence in all areas of culinary operations.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• Minimum of five (5) years of progressive culinary experience in luxury hospitality, fine dining, or high-volume culinary operations.
• Proven leadership experience with the ability to manage multiple outlets simultaneously.
• Strong proficiency in diverse culinary techniques, modern gastronomy, and sophisticated plating and presentation.
• Exceptional organizational, interpersonal, and communication skills with a demonstrated ability to lead and inspire a team.
• ServSafe Certification or equivalent food safety qualification preferred.
• Flexibility to work evenings, weekends, and holidays as business demands.

This job description cannot possibly include a complete comprehensive listing of all the activities, duties or responsibilities that may be require by the organization and/or members of management. It reflects management’s assignment of essential functions, but it does not prescribe or restrict the additional tasks that may be required.