POSITION ANNOUNCEMENT: Sous Chef AM
7 ½ Month Position: April 1 – Mid-November
Anticipated Start Date: April 1, 2025
Stanford Sierra Camp is a full-service conference center/alumni family camp located near the entrance of Desolation Wilderness at Fallen Leaf Lake in South Lake Tahoe, CA. Stanford Sierra Camp is owned and operated by the Stanford Alumni Association. The property can house up to 300 guests and 95 staff, and offers a full range of recreational activities, meeting facilities, and food services. General information on the Stanford Alumni Association - Sierra Programs is available at www.stanfordsierra.org or www.stanfordsierra.com.
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
PLUS free Meals and Lodging
APPLICATION PROCESS: Please complete our online application & upload a resume. Cover letter is optional.
https://stanfordsierra.com/employment-opportunities/career-opportunities/
APPLY IMMEDIATELY: Posting date: January 24, 2025 Deadline: February 7, 2025 or Until Filled