**$500 DOLLAR SIGN ON BONUS AFTER 90 DAYS OF EMPLOYMENT**


The Lodge at Woodloch has a philosophy of personal awakening, allowing guests to discover or reunite with stress-relieving outlets that benefit them long after they leave. The common denominator in each life-changing event at The Lodge at Woodloch is YOU. Each department requires different skills and knowledge that come together to make The Lodge at Woodloch an award-winning wellness retreat. Because of the amazing team, and the impact they have on guests, The Lodge at Woodloch has been honored with awards recognizing them within the Top 10 Wellness Resorts in the World time and time again!

    We are so lucky to be part of the Woodloch family of resorts. The “Woodloch Way” is a term we use to showcase our dedication to hospitality and to each and every one of our staff (family) members. We’ve created a place where we can work hard, be creative and have our voices heard.

GENERAL PURPOSE OF JOB

Food is a significant component to the success of The Lodge.  As the Sous Chef you will be responsible for the overall operation & execution of the kitchen. The scope of work involves managing all aspects of the culinary experience at The Lodge.  The Sous Chef role is responsible for exceeding our customers’ dining expectations & nurturing a training/mentoring program that touches all those who are a part of The Lodge’s Culinary Team.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Assist with designing menus & recipes
• Establish & sustain food cost goals & insure they are met in each operation
• Develop & utilize recipes – insure staff are following correctly
• Establish and update ingredient lists
• Awareness of freshness & quality of dishes served
• Conduct food tastings with vendors & seek input
• Evaluate food presentations including plated & buffets
• Ensure The Lodge strictly adheres to state & federal regulations for food handling, storage, preparation & other safety & sanitation codes. 
• Set & maintain the standard for overall cleanliness. 
• Maintain Serv-Safe Program & certifications for kitchen staff
• Involved with upkeep & requisitioning of new equipment
• Work closely with vendors – assist with placing orders & inventory
• Help with setting budgets & benchmarking goals
• Review monthly financial statements with General Manager & kitchen leadership
• Offer menu strategies or themes/packages that widen brand awareness & generate business & are consistent with trends
• Prepared & capable of conducting cooking demonstrations for guests education/enjoyment and/or others to train
• Insure food Displays and/or buffets’ appearance and functionality are appropriate
• Develop & maintain Food Allergy and Food Intolerances program.  Work closely with FOH team in this effort
• Form strong relationships with FOH team realizing the kitchen and dining room must work as a team & rely on each other to be successful
• Maximize productivity by observing how we currently operate & then making adjustments where necessary
• Assist with recruiting & hiring process for a skilled culinary team
• Help Executive Chef with training program & involved in the process
• Mentor the culinary team – inspire; educate; guide; reprimand when necessary
• Awareness of waste & determine how best to reduce
• Knowledge of & concern with scheduling, labor costs & efficiencies

Expectations & Job Responsibilities Continued

• Assist with performance reviews with Executive Chef for kitchen staff, stewards, dishwashing staff
• Stewards, dishwashing staff & their areas are within scope of responsibility
• Work closely with Executive Chef, Chef de Cuisine, Gardening Team & Blackmore Farm Team to ensure we are utilizing the harvested produce to the best of our ability. 
• Sustain the morale and focus of the culinary team
• Mentor less experienced team members & provide guidance
• Achieve, consistently our goals of the highest level of culinary standards and execution

Management Style Required

• Able to spot problems & resolve them quickly & efficiently
• Level-headed approach
• Able to teach & mentor with patience and urgency when needed
• Able to delegate & multitask
• Possess a high level of time management skills
• Have a passion for food & trends
• Flexible schedule & able to work when needed – lead by example
• Creativity for menu development, operational challenges, employee development, etc.
• Able to motivate others – sensitive and intuitive about the status of the team
• Be involved operationally when & where needed i.e. working the line / helping prep / setting up a buffet

SCHEDULE REQUIREMENTS

Must be able to work a yearly average of at least 50 hours/week. The hours are driven by business needs and may exceed average during high occupancy periods