Fine Dining - Sous Chef – Full-Time at Black Desert Resort

Ivins, Utah, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Jun, 26

Salary

81000.0

Posted On

21 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Operations, Service Execution, Staff Supervision, Food Quality, Menu Development, Food Safety, HACCP Standards, Inventory Management, Labor Scheduling, Team Training, Cost Control, Advanced Culinary Techniques, Presentation Standards, Communication, Organization

Industry

Hospitality

Description

Overview Black Desert Resort is an ultra-premium destination resort in Southern Utah offering refined dining, luxury accommodations, and curated guest experiences. Basalt is a flagship fine dining restaurant recognized for elevated cuisine, precision execution, and exceptional service standards. The Fine Dining Sous Chef plays a key leadership role in delivering consistent, high-level culinary performance and supporting the overall success of the kitchen operation. Job Summary The Fine Dining Sous Chef – Full-Time is responsible for supporting the Chef de Cuisine in overseeing daily kitchen operations, ensuring exceptional food quality, and maintaining efficient service execution. This role provides hands-on leadership during service, supervises culinary staff, and ensures all dishes meet Basalt’s high standards for presentation, consistency, and timing. The Sous Chef is a key operational leader responsible for team development, food safety, and maintaining the discipline and structure required in a fine dining environment. Job Specifications Onsite: Black Desert Resort – Basalt RestaurantShift & Schedule Availability: Year-Round / Full-TimePay Range: $68,000 – $81,000/year. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. Why Join Us Signature Culinary Leadership: Support a flagship fine dining restaurant at an ultra-premium resort. Growth Opportunity: Develop leadership skills within a high-performance culinary team. Comprehensive Benefits: Health insurance, 401K with company match, employee dining room, paid time off, exclusive resort discounts, and complimentary employee hotel stay program. Responsibilities Key Responsibilities including but not limited to Assist the Chef de Cuisine in leading daily kitchen operations and service execution. Supervise culinary team members including cooks, prep staff, and stewards. Lead service periods, ensuring proper timing, communication, and execution across all stations. Ensure all dishes meet recipe specifications, quality standards, and presentation expectations. Support menu development, seasonal changes, and daily features. Monitor food preparation and plating for consistency and accuracy. Maintain strict adherence to food safety, sanitation, and HACCP standards. Assist with inventory management, ordering, and product control. Support labor scheduling and productivity management. Train, coach, and develop culinary team members. Maintain a clean, organized, and safe kitchen environment. Collaborate with front-of-house leadership to ensure seamless guest experiences. Support cost control initiatives including waste reduction and portion control. Uphold Black Desert Resort’s ultra-premium culinary standards. Perform other duties as assigned. Qualifications Minimum of 4–6 years of progressive culinary experience in fine dining or upscale environments. Prior leadership or supervisory experience in a kitchen required. Strong knowledge of advanced culinary techniques and presentation standards. Experience managing high-volume, high-quality service environments. ServSafe certification required or ability to obtain. Strong leadership, communication, and organizational skills. Ability to work flexible hours including evenings, weekends, and holidays. #blackdesertresort

Responsibilities

The Sous Chef supports the Chef de Cuisine in leading daily kitchen operations, ensuring exceptional food quality, and supervising culinary staff during service periods. This role is responsible for maintaining high standards for presentation, consistency, team development, and adherence to food safety protocols in a fine dining setting.