Production Sous Chef at FIRST LIGHT RESORTS LLC

, California, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Aug, 26

Salary

25.0

Posted On

31 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Production, Staff Training, Inventory Management, Food Safety Standards, Catering, Menu Execution, Hospitality, Ordering, Sanitation Compliance, Multitasking, Team Leadership

Industry

Hospitality

Description

Job DetailsJob Location: Evergreen Lodge - Yosemite National Park, CA 95321Education Level: High SchoolSalary Range: $25.00 - $25.00 HourlyJob Category: Restaurant - Food ServiceCOMPENSATION: Starting at $25.00 per hour SNAPSHOT A hands-on kitchen role where every day brings new adventures — both on the job and outside in Yosemite’s great outdoors. IS THIS THE RIGHT JOB FOR ME? Do you love making people happy and being part of a diverse team? Have a strong work ethic and a positive attitude? Enjoy the outdoors and living in a remote, nature-filled setting? Want to expand your culinary experience — with room to grow if you excel? If that sounds like you, this might be the perfect role. ABOUT US We are a group of exceptional lodges bordering Yosemite National Park, near granite peaks, fresh mountain air, and some of the most iconic views in the world. We’re looking for Line Cooks who are excited about providing memorable cuisine and hospitality experiences and helping support a fun and rewarding work environment. WHY YOU’LL LOVE IT HERE Competitive pay and benefits Supportive, inclusive team culture Knowledgeable coworkers who share expertise and guidance Work where people vacation — hike, climb, explore, or relax in Yosemite’s beauty on your days off WHAT WE OFFER Paid time off accrual Healthcare benefits available within 90 days 401K eligible with company match after 1 year Regular work schedule with specific days off If living in lodge-owned housing, room & board available for fixed weekly cost WHAT YOU WILL DO (JOB SUMMARY) The Lodge Production Sous Chef is an assistant to the Executive Chef and a key member to the Food & Beverage department and our Evergreen community. The Production Sous Chef supports the Production Kitchen Chef by running the Production Sous Chef, staff dining facilities, and the pool area. The Production Sous Chef has primary oversight and responsibility for producing staff meals, swimming pool area food, retail deli items and in-house packaged retail bulk sales items. Production Sous Chef responsibilities include management, cooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen. You’ll thrive in this role if you: Enjoy helping guests have a fantastic dining experience Are reliable, detail-oriented, organized, and efficient Can balance multiple tasks while maintaining food and safety standards Work well independently and as part of a supportive team QualificationsKEY RESPONSIBILITIES Assists in overseeing Catering, Staff Kitchen, Deli, and Pool Services Train and manager kitchen staff, including dishwasher, prep cooks, line cooks Coordinate daily with Executive Chef Create a fair and consistent work environment based on respect and positivity Train and oversee food quality, cleanliness, and hygiene standards Order, receive, and maintain par levels Manage inventory and associated storage Comply with restaurant, stocking, cleaning, and sanitation policies Comply with proper cleaning procedures Communicate professionally at all times with all staff and management Support team members and interns while fostering a positive work environment Work safely, address/report safety issues, and use proper personal protective equipment Comply with work shift schedules and break requirements Perform other duties as assigned, including additional lodge support as needed EDUCATION & EXPERIENCE High School Diploma or GED; college degree a plus Prior Sous Chef experience; restaurant or hospitality preferred Food Handler Certification or willingness to obtain Experience successfully living/working in rural/remote environment preferred COMPETENCIES/REQUIRED SKILLS AND ABILITIES Strong cooking expertise and commercial kitchen/equipment knowledge Able to provide thoughtful guest service and hospitality Reliable, dependable and punctual Able to follow instructions accurately and multitask Works well as part of a team and supports others Detail-oriented with good organizational skills Follows company policies, procedures and safety standards Adheres to food handling and sanitation requirements Communicates appropriately, supportively and professionally Adaptable, takes initiative, and able to multitask and troubleshoot in a fast-paced setting Demonstrates good judgment, integrity, honesty and professionalism Positive attitude and willingness to learn and grow Leading a healthy, balanced, drug-free lifestyle WORK ENVIRONMENT AND PHYSICAL DEMANDS The physical environment requires employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions, and to adhere to departmental uniform standards Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs Ability to stand and move continuously Lifting up to 50 pounds and moving carts weighing 300 pounds Working with required chemicals and PPE Shifts of up to 8 hours per day, plus periodic additional overtime hours and help covering additional shifts when needed NOTE We are an equal opportunity employer and extremely proud of our highly diverse team and embrace diversity at all levels of the organization. All qualified applicants will be considered for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Responsibilities

The Production Sous Chef assists the Executive Chef in managing the production kitchen, staff dining, and pool area food services. Responsibilities include overseeing food quality, managing inventory, and training kitchen staff to ensure high hospitality standards.