The posting
Sous Chef Department: Food & Beverage Reports to: Executive Chef Exempt/Non-Exempt: Exempt (Salary) PRIMARY PURPOSE The Sous Chef is vital in supporting the Executive Chef and the rest of the award-winning culinary team at the Ranch at Rock Creek. Responsible for the efficient and profitable operation of all back-of-house and front-of-house food production areas, the Sous Chef oversees daily kitchen operations and ensures the delivery of exceptional dining experiences that meet the expectations of our luxury guests as well as those laid out for Forbes Five-Star properties. This role involves planning, organizing, directing, and coordinating kitchen staff, managing operating expenses, and maintaining high product quality and consistency across all dining venues. The Sous Chef is a key leader in upholding The Ranch's commitment to culinary excellence, staff development, and guest satisfaction. KEY RESPONSIBILITIES
Directs and manages all phases of daily kitchen operations including opening and closing procedures, food preparation, cooking, plating, and service execution across various venues. Ensures maintenance of high standards in all designated food preparation and service areas including the Lodge Kitchen, outdoor cooking areas, Flagstone, Buckle Barn, Blue Canteen, and across Ranch acreage. Constantly monitors the quality of all raw and cooked food products to ensure strict adherence to established Ranch standards for taste and presentation. Collaborates with the Executive Chef and other personnel to plan, develop, and cost new recipes and menus. Considers seasonal availability, ingredient sourcing, and anticipated guest volume. Manages the organization, planning, and seamless execution logistics for all culinary team movements and food service across Ranch properties. Establishes, follows, and strictly enforces sanitation standards, safety procedures, and all legal regulations governing food preparation, service, and disposal to maintain a safe, secure, and healthy kitchen environment. Meets financial goals by contributing to budget forecasting, adhering to the annual F&B budget, managing payroll via staffing guides and forecasts, and monitoring other operational expenses. Estimates, plans, and executes orders for required supplies, ingredients, and food items. Maintains accurate records and accounts. Contributes recommendations and actions to improve production, productivity, quality, and guest-service standards. Identifies trends, resolves problems, and implements system improvements and necessary changes. Directs, supervises, and mentors culinary staff, consistently enforcing company policies and procedures. Actively participates in the hiring, onboarding, and ongoing professional development of kitchen staff, ensuring all team members are trained to department standards in all phases of service and job functions. Develops and manages efficient staffing schedules and payroll to maximize productivity while adhering to budget guidelines. Communicates regularly and effectively with the Executive Chef, AM Chef, Restaurant Managers, and other F&B staff regarding departmental issues, menu changes, VIPs, and special requests. Fosters and promotes a cooperative and positive professional climate to maximize team productivity and employee morale. Acts as a professional role model both within and outside the department, embodying The Ranch's values and demonstrating adherence to all Ranch policies and procedures. Consistently reports to work and meets timeframes for assignments, demonstrating conscientious attendance and accountability. Works effectively with superiors, colleagues, and external partners, maintaining constructive working relationships. Demonstrates flexible and efficient time management, the ability to prioritize workload effectively, and the capacity to work a flexible schedule, including nights, weekends, and holidays, often exceeding 40 hours per week. Committed to continuous professional growth by participating in educational opportunities and staying current with industry trends.
EDUCATION AND EXPERIENCE
High School Diploma or equivalent required. 1–2 years of progressive, full-service Sous Chef or Lead Line Cook experience in a fine dining or luxury resort environment. Demonstrated proficiency and skill in confident, hands-on supervision of culinary production. Excellent culinary skills and a well-developed, discerning palate. Demonstrated customer service awareness and experience interacting with guests (e.g., action stations, tableside conversation). Basic office computer skills, including proficiency in Microsoft Word, Excel, and PowerPoint. Ability to lead by example with mutual respect and professionalism. Valid driver’s license.
This job description is intended to convey information essential to understanding the scope of the position; it is not an exhaustive list of skills, efforts, duties, responsibilities, or working conditions associated with the role. Management reserves the right to assign or reassign duties and responsibilities to this job at any time based on business needs.
