Are you adventurous, hardworking, and eager to serve? Embark on an exciting new adventure and join one of the most sought-after luxury ranch teams in the United States. Magee Homestead is a proud member of the Relais & Chateaux community and a Forbes 5 star property. The boutique resort property is cuisine focused with emphasis on health and wellness, pasture to plate creativity and utilization of the 20,000 sq. ft Brush Creek greenhouse. 

The immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Chef isn’t on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation.

RESPONSIBILITIES

The Sous Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas. The following is a sample list:

* Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event.
* Train and manage all culinary staff on a daily basis
* Have knowledge of all current local health department, HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance
* Help Organize, Oversee and Manage all kitchen operations
* Help Create assigned menus, recipes, use records
* Help organize and execute assigned menu implementation list and timelines
* Ensure continuous success of the kitchen brigade and station assignments following the Magee Homestead SOP’s and directives, utilizing all daily forms and functions
* Execute all charting procedures to ensure the Master Walk Through, Master Prep Sheet and all Station worksheets are completed daily
* Check freshness of foods and ingredients, ensure all recipes are updated and scaled appropriately 
* Monitor all Food related expenses and ensure budgeted levels are achieved
* Monitor all guest feedback scores and conspire for positive influence on rankings
* Foster a climate of cooperation and respect between coworkers
* Mentor all associates for career development and advancement

COMPETENCIES

Analytical Skills · Leading Edge · Creativity · Adaptability · Customer focus · Coaching · Energy · Selecting A Players · Team Building

SKILLS

* Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
* All Cooking and preparation equipment knowledge, including stewarding
* Knife skills
* Advanced cooking skills, IE: Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Stocks and Sauces, Pastry and Baking, Plating and Presentation

EDUCATION/EXPERIENCE

* Culinary Education or apprenticeship preferred but not mandatory

*Relais & Chateaux or Michelin guide experience preferred but not mandatory

WORKING CONDITIONS

* 70% Physical and 30% Cerebra

All your information will be kept confidential according to EEO guidelines.

We provide housing either on ranch at no cost to you or in town nearby. It does require a vehicle in order to get to and from the guest area of the property. In addition, we offer 3 meals daily at no cost.