The Lodge Sous Chef assists the Executive Chef and is a key member of the Food & Beverage department management team. The Sous Chef supports the Executive Chef in menu development, preparation of guest meals, execution of catered events, management of kitchen staff, management of non-restaurant food production, management of daily departmental profitability and delivery of staff meals. Sous Chef responsibilities include management, cooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen.
The Sous Chef is in charge of managing the kitchen when the Executive Chef is not present and assists in running the kitchen when he/she is present. This role is 100% hands-on. The Sous Chef works closely with the Restaurant & Tavern Manager to ensure guests have a fantastic all-around food experience. The Sous Chef is also highly involved in supporting our youth program through training and supervision of our kitchen staff.
The Lodge provides full breakfast, sit down and to go lunches, dinner in our main restaurant, tavern and outdoor dining room, outdoor BBQ's, pool area light fare and staff meals. The lodge prides itself in serving fresh, healthful food that far exceeds expectations given our remote setting. Given our location, most of our guests eat with us in our relaxed mountain environment each night, in addition to locals. To learn more about our restaurant and recent menus, please see our website under "Dining & Facilities."
The lodge is a coveted wedding venue, and we cater customized weddings and other special events each year in our outdoor plaza and other venues. This wedding and event focus adds additional challenges and creative opportunities to the Sous Chef role.
The lodge also has live-in staff and over 100 total staff in season, and the Sous Chef supports the Executive Chef in overseeing the staff kitchen and associated 3 meals a day staff dining program in addition to coordination of our guest food service operations.