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Primary Function

The Sous Chef will work closely with the Chef de Cuisine to oversee and execute culinary operations at The Lake House, ensuring the highest standards of food quality, presentation, and guest satisfaction. The Sous Chef will play a key role in managing a la carte and dinner function services, supervising kitchen staff, and maintaining a positive and efficient work environment.

Reports to
Chef de Cuisine
Hours
As Required
Duties & Responsibilities
  • Assist the Chef de Cuisine in developing and implementing innovative and seasonally inspired menus
  • Manage day-to-day kitchen operations, including food preparation, cooking, and plating
  • Oversee a la carte and dinner function services to ensure smooth execution and timely delivery
  • Train, supervise, and mentor kitchen staff to foster a team-oriented and professional work environment
  • Maintain strict adherence to food safety, sanitation, and hygiene standards
  • Monitor inventory levels and assist with ordering supplies and ingredients as needed
  • Ensure proper storage, rotation, and utilization of ingredients to minimize waste and optimize quality
  • Stay current with industry trends, techniques, and best practices to continually elevate the culinary offerings
  • Step in for the Chef de Cuisine as needed and assume additional responsibilities as required
Experience
  • Proven experience as a Sous Chef or similar role in a fine dining environment
  • Excellent knowledge of culinary techniques and practices
  • Strong leadership and team management skills
  • Ability to work in a fast-paced and dynamic environment
  • Culinary degree or equivalent combination of education and experience
  • Passion for creating memorable dining experiences and fostering a positive guest-centric culture
  • Work hours include evenings, weekends and holidays as needed

 

Interested candidates are invited to send their resume and cover letter to Chef Gareth Colville at lakehousechef@crmr.com

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