Ember - Sous Chef - Join the Team!

The Meritage Resort is a premier hospitality destination known for its luxurious accommodations, exceptional guest services, and diverse culinary offerings. Situated in a beautiful locale, the resort features multiple dining outlets including a renowned steakhouse, casual poolside dining, deli concepts, and a comprehensive room service operation. The resort prides itself on providing guests with an unforgettable dining experience, combining high-quality cuisine with impeccable service standards. With a commitment to excellence in all aspects of its operations, Meritage Resort continues to be a favored choice for travelers seeking upscale resort amenities and fine dining. As a Sous Chef at the Meritage Resort, you will hold a critical leadership position within the culinary team. Reporting directly to the Executive Chef, you will be responsible for overseeing the kitchen operations across several distinct dining venues. This multifaceted role demands not only culinary expertise but also strong operational leadership and team development skills to ensure seamless kitchen functionality. Your leadership will directly impact the dining experience, maintaining high standards of food quality and guest satisfaction. You will play an instrumental role in guiding the culinary team, from mentoring and coaching staff to managing scheduling and labor resources effectively. The Sous Chef will focus heavily on excellence in steakhouse and grill cooking techniques, ensuring the consistency and presentation quality that patrons expect. Beyond the steakhouse, you will oversee production for various other culinary concepts including room service, poolside dining, and grab-and-go offerings, coordinating menu execution to maintain variety and freshness. Collaborating closely with the Executive Chef, you will help drive menu innovation and the introduction of seasonal specials, ensuring that the resort's culinary offerings remain fresh, appealing, and competitive. Operational responsibilities include maintaining a safe, clean, and organized kitchen environment compliant with health and safety regulations. You will monitor inventory and ordering processes, control food and labor costs, and develop preparation and production schedules. This administrative oversight is crucial to maintaining budgetary goals and operational efficiencies. Your leadership extends to fostering professional growth among kitchen staff through systematic training, mentoring, and performance evaluations. By leading with professionalism and a passion for culinary arts, you will help cultivate a motivated and skilled kitchen team dedicated to operational excellence and superior guest experiences. The role demands a balance of hands-on culinary skill, management competence, and strategic thinking. In summary, the Sous Chef role at the Meritage Resort offers an exciting opportunity for an experienced culinary professional to take on a pivotal leadership role within a distinguished hospitality property. With an emphasis on diverse dining operations, high-volume service management, and culinary innovation, this position promises a dynamic work environment where your contributions will be highly valued and rewarded.

• 3-5 years of professional kitchen experience
• 2+ years in a leadership capacity
• Expertise in steakhouse cookery and grill techniques
• Experience managing multiple outlets or high-volume environments
• Strong knowledge of HAACP, food safety, and sanitation practices
• Excellent leadership, communication, and organizational skills
• Culinary degree or equivalent professional training is a plus