Floating Green Restaurant Sous Chef - The Coeur d'Alene Resort - Coeur d'Alene Resort

Job Title 

Floating Green Restaurant – Sous Chef 

Job Summary 

As Sous Chef you will assist the Head Chef in overseeing kitchen operations, ensuring the preparation and presentation of high-quality dishes. This includes menu planning, managing kitchen staff, and ensuring food safety standards are met. 

Key Responsibilities: 

• Collaborate with the Head Chef to design and implement new recipes and dishes. 

• Ensure all menu items are prepared to the restaurant's standards and specifications. 

• Manage and direct kitchen staff. 

• Oversee food preparation, portioning, cooking and presentation. 

• Ensure smooth operation during meal service. 

• Help control food costs and minimize waste. 

• Ensure accurate portion sizes and ingredient measurements. 

• Maintain a clean, organized and safe kitchen environment. 

• Train kitchen staff in culinary techniques and proper kitchen protocols. 

• Work closely with the restaurant general manager to ensure customer satisfaction.  

Job Requirements  

• Must be willing to work weekends, holidays, and whenever our business level dictates. 

• Proven experience as a Sous Chef or a similar role (preferred). 

• Strong understanding of various cooking techniques and cuisines. 

• Leadership and management skills, with the ability to mentor staff.

• Knowledge of food safety and sanitation regulations. 

• Ability to work under pressure in a fast-paced environment. 

Working Conditions: 

• Fast Paced kitchen environment. 

• Standing for long periods and working in a high-temperature environment.  

• Ability to work flexible hours, including evenings, weekends and holidays. 

• Must be able to lift up to 50lbs. 

I understand the description of this job as given above. I also understand that not all of the duties required for this position are listed above. I will perform both the duties listed above as well as any other functions as directed by my supervisor.