Join Our Team at The Lodge Restaurant & Pub: Seeking a Sous Chef!
Are you a passionate and skilled cook looking for your next great opportunity? The Lodge Restaurant & Pub is an award-winning neighborhood bistro with plenty of outdoor seating and spectacular views. We pride ourselves on providing exceptional culinary experiences in a breathtaking mountain setting. Our team is dedicated to creating memorable meals with high-quality ingredients and innovative techniques.
Location: The Lodge Restaurant & Pub, Truckee, CA
Type: Full-Time Year-Round, Benefited
Key Responsibilities:
Provide excellent customer service to members, guests, business partners and employees. Ensures all staff meet or exceed the highest level of guest service in the performance of their duties.
Evaluate, train, develop, monitor and lead subordinate personnel in such a manner to maintain a positive culture. Recommend wage increases, promotions, demotions, discipline and other employment actions for subordinate personnel.
Manages kitchen operations, including food preparation, inventory control and kitchen personnel in conjunction with the restaurant managers, Director and Assistant Director of Food and Beverage and the Executive Chef.
Recommends promotions or corrective actions when appropriate and timely.
Manages the kitchen as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate policies and procedures and Federal, state and local regulations while meeting/exceeding financial goals.
Manages operations as required to ensure compliance with SOPs, safety regulations and Federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the members and guests.
Coordinates and implements cleaning schedule of kitchen, including equipment, workstations, and service areas. Monitor and control the maintenance and sanitation of all areas of the kitchen and equipment to protect the assets, comply with regulations and ensure quality service.
Responds to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
Ensure that operational and training standards are consistently followed and executed.
What We Offer:
Competitive salary and benefits package.
Up to 90% employer-paid health insurance
401(k) with 4% employer matching + 100% vesting on first day of eligibility
Seasonal housing available
Opportunities for professional growth and development.
A supportive and friendly work environment.
The chance to live and work in one of California’s most beautiful locations.
All Tahoe Donner employees receive exclusive perks throughout Tahoe Donner’s amenities and restaurants.
60% off food and non-alcoholic beverages
25% off regularly priced retail merchandise
Gym + Spa access at the Trout Creek Rec Center
Spouse/dependent perks
Discounted rates to bring guests to Trout Creek Rec Center
Summer Perks:
Discounted golf
Tennis access
Bike rentals
Beach Club Marina access at Donner Lake
Winter Perks:
Free Downhill and Cross-Country skiing
Complimentary friends + family tickets and $5 rentals for ski areas
Free access to Snowplay
Discounted rates to bring guests to Snowplay
If you’re ready to bring your culinary expertise to The Lodge and make an impact in a stunning setting, we’d love to hear from you!
Qualifications
Requires thorough knowledge of restaurant practices and procedures in order to analyze data, diagnose issues and coach the operations team accordingly
Must have mastery of all cooking stations: pantry, broiler, sauté, fryer, and griddle
Must be familiar with all prep kitchens and able to step in on prep work during non-peak periods. Must be able to read and follow recipes, including baked items
Ability to make decisions which are guided by established policy and procedures.
Highly effective written and verbal communication skills
Knowledge of restaurant operations, including marketing plans, security and safety programs, personnel and labor relations, repairs and maintenance, budget forecasting, quality assurance programs, applicable laws, and long-range planning
Experience interfacing with employees and guests in highly charged environments while maintaining a calm and professional demeanor
Able to set priorities, plan, organize and delegate
Have a willingness to learn and adept as necessary to accommodate changes in both the industry and Association directions
Ability to work effectively under time constraints and deadlines
Ability to move throughout all food and beverage areas and continuously perform essential job functions
These skills and abilities are typically acquired through the completion of a bachelor’s degree in culinary science or related field and two to four years’ experience or an equivalent combination of formal training, education and experience which demonstrates the ability to perform all of the duties of the position.