At Rush Creek Lodge, the Catering Sous Chef is one of the assistants to the Executive Chef and a key member of the Food & Beverage department management team. The Catering Sous Chef supports the Executive Chef in the execution of catered events, management of kitchen staff, management of non-restaurant food production, management of daily departmental profitability and delivery of staff meals. Catering Sous Chef responsibilities include management, cooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen.

The Catering Sous Chef will be in rotation to be 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 Catering Sous Chef works closely with the Group and Events Coordinator to ensure Rush Creek guests have a fantastic all-around food experience. The Catering Sous Chef is also highly involved in supporting our youth program through training and supervision of our kitchen staff.

Rush Creek provide 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 in addition to our Wedding and Groups service. The lodge prides itself in serving fresh, healthful food that far exceeds expectations given our remote setting. Given our location, most of our 300-400 guests eat with us in our relaxed mountain environment each night, in addition to 50-100 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 20-30 customized weddings and other special events each year in our outdoor plaza and other venues. These wedding and event focus ads can be viewed on our website under the Groups tab.

The ideal individual has significant line cooking experience, restaurant management experience, culinary training (formal or informal), is excited to support a great staff environment in a professional yet "down-home" way, and embraces working in a rustic environment in a relationship-oriented business.

Ideal qualifications include:

• Prior catering or sous chef experience
• Strong culinary training (formal or informal)
• Interest in living on-site
• Excited about creating a warm family atmosphere for staff while maintaining high standards (& has had prior success managing to these goals)
• Strong interest in training/coaching
• Hospitality or related experience
• Independent thinker with great initiative, but comfortable working within a defined framework

Key personality traits:

• High integrity
• Guest service oriented and staff-focused
• Self-motivated (takes initiative) with high standards
• Mature, personable leader with a relaxed nature
• Execution oriented; enjoys hands-on implementation
• Leading a healthy, drug-free lifestyle
• Dynamic, fun, and likes the outdoors
• Flexible with a "whatever it takes" attitude

Details:

• Full time hourly position
• Wage $23.00 per hour
• Position is full time year-round
• Room and board are included for a fixed cost
• Compensation based on experience
• Hours variable, including nights and weekends as well as situational/crisis availability; a regular schedule with specific days off will be established
• Healthcare benefits available after 90 days
• 401K eligible with company match after 1 year

Job Type: Full-time

Pay: From $23.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Pay rate:

• Hourly pay

Shift:

• Day shift
• Evening shift

Weekly day range:

• Weekend availability

Ability to commute/relocate:

• Groveland, CA 95321: Reliably commute or planning to relocate before starting work (Required)

Work Location: One location

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