Sous Chef - Breakfast/Lunch

Job description

Meals bring people together like nothing else and what a special role our Chef’s play in protecting and creating more of those moments! The Sous Chefs of Red Horse Mountain Ranch help our guests “Reconnect to the Important Things of a Life Well-Lived” by taking out the time, stress, and chaos of meal preparation for our guests. Our guests just get to leisurely enjoy beautiful and delicious meals carefully prepared by our Chefs, so all they have to focus on is creating happy memories with the people they love. Our Chefs are professionals in all they do and take ownership in all their actions and decisions. They have positive attitudes and create a safe environment for all those in the kitchen to enjoy while being leaders and mentors to all other team members.

The main responsibilities of the Sous Chefs are to provide our guests with nutritional, well-prepared meals in a courteous manner. Our Sous Chefs are well versed in a variety of cuisines, cooking methods, and special diets so as to provide our guests with the best culinary experiences possible. They should display attention to detail and take pride in the presentation of all aspects of the meals, plated or buffet, from the main entrée to the smallest condiment. They are able to humbly accept both praise and criticism from staff and guests.

Our Sous Chefs lead by example by coming to work prepared and on time, staying on task, and helping others if they fall behind. They are willing to help out in any area of the kitchen, for example checking in deliveries, dishes, baking, or helping the other chef. They possess the communication skills and knowledge to train the kitchen assistants in food prep, food safety, and sanitation.

Responsibilities Include:

Plan and Prepare the Meals

  • Work together with the Kitchen Manager to plan weekly menus
  • Determine proper amounts of food to prepare given our guest counts
  • Produce high quality dishes in both taste and appearance 
  • Prepare meals to accommodate all special requests and dietary needs
  • Ensure that the kitchen operates efficiently so that meals are served on time 
  • AM Sous Chef prepares breakfast (both buffet and to-order) and buffet lunch for up to 90 guests and staff
  • PM Sous Chef prepares appetizers and dinner (both buffet and plated) for up to 90 guests and staff 

Lead the Kitchen Team Members

  • Manage and train kitchen team members to the kitchen manual, and on the preparation and arrangement per the current menu 
  • Fill in for the Kitchen Manager in planning and directing food preparation and managing kitchen team members, when necessary
  • Be the example of how you want your team members to be
  • Ensure that all kitchen team members are performing their duties as prescribed by the quality standards established by the Kitchen Manager and kitchen manual 
  • Make sure all kitchen duties are completed for the day in any capacity required, filling in as necessary
  • Willing to work odd jobs and long hours when required
  • Resourcefully solve any issues that arise and handle problematic situations
  • Maintain a positive and professional approach with coworkers and guests, respond professionally to any guest concerns

Food Safety and Sanitation

  • Ensure proper storage and labeling of food items
  • Maintain the sanitary condition of the kitchen. This includes washing and storing dishes, sweeping and mopping, restocking inventory, and general cleaning and organizing.
  • Comply with and enforce sanitation regulation and safety standards


  • Must be able to work early to mid-May through early October
  • Must be at least 21 years of age
  • Must hold a valid Driver’s License with clean driving record and be able to drive an automatic transmission (the ability to drive a manual transmission is preferred, but not required.)
  • Must possess or be able to obtain a valid Idaho Food Handler Permit
  • Must possess or be able to obtain a valid first aid and CPR card
  • Must be a US Citizen or possess a current and appropriate working visa
  • Must be physically able to carry 50 pounds up and down a full flight of stairs, repeatedly
  • Must wear required uniform while on shift; dress appropriately while around guests
  • Prefer 3 years of experience in food preparation, cooking a variety of food items using a variety of cooking methods
  • Prefer 1year experience in cooking for special dietary requirements
  • Must demonstrate safe cooking practices
  • Must be able to work as a team player, work with minimal supervision, and be able to take directions from the Kitchen Manager
  • Must demonstrate good communication skills, customer relations, and sound judgment

This position is offered with housing: a dorm-style house with common kitchen and living area (expect a roommate), and most meals