Sous Chef

About Stanford Sierra Camp & Conference Center

Stanford Sierra Camp & Conference Center is located on the shores of Fallen Leaf Lake right outside South Lake Tahoe, in Northern California. We are currently hiring for a full-time seasonal Sous Chef (AM) to work side by side with our PM Sous Chef, Pastry Chef, Executive Sous Chef & Food Services Director/Executive Chef. This position runs from April 1st – mid-November on an annual basis and is a 7.5-month position. The full benefits package is described below which includes 100% employer paid year-round health insurance for the employee even though this is a 7.5-month position. Complimentary meals and lodging are provided on-site at our beautiful waterfront property. Seasonal working doesn't get better than this!

Our ideal candidate has at least 1-2 years of experience in meal preparation and planning in a high-volume kitchen and 1-2 years of experience in a supervisory role. Culinary arts degree or certificate in culinary arts preferred. Organizational skills are important, looking for a candidate who is passionate about serving guests, and interacting with others, has a strong work ethic, likes to use their creativity and enjoys working in a fast-paced and supportive environment.

Each season we form a tight-knit community in our picturesque mountain environment. We look for good workers, but also good people - reliable, interesting individuals who respect themselves and others and can handle the responsibilities of working in a small, diverse community. The most successful staff members are team players who are compatible with the service industry, hard-working, enthusiastic, appreciative of our beautiful natural setting and take pride in a job well done.

POSITION SUMMARY: Functioning as assistant chef under general direction, responsible for performing, coordinating and directing a broad range of skilled cooking assignments to ensure timely, safe and sufficient preparation of food in a high-volume food production environment.  Takes part in creative menu development and acts as needed to maintain high standards of quality in food preparation and presentation so guests enjoy a consistently excellent dining experience. Trains, assists and provides direction to staff.  Works directly with the executive sous chef and executive chef coordinating all functional areas of the kitchen and dining room operations. Reports to the executive sous chef and executive chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Organizes, initiates, and follows through on the preparation of breakfast and lunch in order to ensure that these meals are prepared on time and the preparation activities are effectively coordinated. As assigned, prepares specific items for the breakfast and lunch meal and for special meals and events, and assists executive sous chef and PM sous chef with dinner or other meal preparation

• Responsible for supervising, leading, and guiding staff of 1-10. Required to onboard and train all new breakfast/lunch cooks and prep cooks.

• Is involved with the preparation of breakfast items to support the breakfast cooks; this can include in the absence of the breakfast cooks

• Acts as lead chef and in charge of all kitchen related duties and responsibilities in the absence of the Executive Sous Chef and Executive Chef

• Uses standardized recipes and techniques, requiring standard culinary preparation techniques, scaling recipes to produce specific quantities as ordered on production sheets

• Ensures all ingredients are handled, served, and stored according to established sanitation guidelines and appropriate temperatures

• Responsible for the aesthetic appearance and presentation of final product and culinary displays

• Maintains consistent quality through control of standard cooking procedures

• Ensures proper labeling, storage, rotation, and organization of products and ingredients

• Monitors storage areas to ensure proper temperature and humidity levels

• Sanitizes all kitchen equipment and work areas, including storerooms and coolers

• Participates in menu writing and researches new recipes as assigned

• Demonstrated experience engaging and motivating groups of diverse individuals

• Performs other duties as assigned 

QUALIFICATIONS:  Culinary arts degree or certificate in culinary arts preferred with 1-2 years experience in meal preparation and planning, preferably in a resort or tourist-related industry. 1-2 years experience in a supervisory role. Working knowledge of standard culinary procedures; strong organizational skills and general cooking skills; and the ability to prioritize evolving problems and tasks. Ability to work cooperatively with staff to provide excellent customer service, and maintain effective working relationships with vendors and contractors. Must be able to work independently with minimum supervision, sometimes under pressure of tight deadlines and high-volume production.  Familiarity with alumni programs or Stanford Sierra Camp & Conference Center is helpful, but not required.

PHYSICAL DEMANDS: Frequently lifts, carries, and moves up to approximately 50 lbs of supplies, equipment, and materials. Must be able to walk, bend, stoop and reach to obtain and carry food, equipment and supplies from storage to preparation areas, including areas outside the kitchen and outdoors. Must have manual dexterity and coordination sufficient to perform all food preparation functions. Vision, taste and smell must be sufficiently acute to determine correct outcomes of recipes and make highly refined judgements of food quality and presentation. Must also be able to supervise and perform food preparation outside the kitchen (e.g., outdoor barbecue; demonstration cooking).

COMPENSATION PACKAGE: Non-exempt hourly position with excellent benefits which include paid time off (vacation, sick, & holiday pay), a 10% 401k employer contribution after a 1 year waiting period, 100% employer paid medical, dental, vision, life insurance and long-term disability for the employee only. Additional spouse/dependent coverage can be elected at the employee's expense. Complimentary meals & lodging are provided on-site. Additional fringe benefits include offering of a flexible spending account, an annual personal development training allowance, professional development, and free mental health therapy sessions. During the off season, December – March, health insurance benefits are still carried and paid for by the employer with the contingency you will be returning the next year for all 3 seasons (April-November).

RANGE MINIMUM $20 per hour                     RANGE MAXIMUM $22 per hour