OneMain Financial Jobs

Summary for Sous Chef

This position is responsible for leading the transport, inventory, safety, and sanitization of all food

production,

this will be in the direction of the Executive Chef. Our focus is to provide a quality, locally sourced meal while

maintaining

an impeccably clean operation for a five-star tour experience for each guest.

This position is both shoreside and

lodge-based

.

Essential Duties and Responsibilities for Sous Chef

• Maintain a clean appearance and uphold positive cultural standards.
• Must be able and willing to prepare recipes precisely as directed.
• Must be able and willing to prepare the same menu, with consistent quality and precision.
• Work under the direction of the Executive Chef and Food and Beverage management team.
• Supervision of food production, inventory, storage, and sanitation processes.
• Oversee record keeping, control logs, auditing, and management of food costs.
• Ensure all food and beverage products are being prepared and plated based on company recipes and standards.
• Supervise staff in food storage temperature logs and proper labeling practices.
• Support proper HACCP protocols: clean and sanitize work areas and equipment.
• Be in continual compliance with food health and safety regulations and guidelines.
• Supervise other crew in areas such as food prep, bar, retail, lodge service, and maintaining lodge appearance, cleanliness, sanitation, and safety.
• Enhance experience for guests by answering questions and assisting guests with specific problems/requests.
• Help in the preparation and design of all food and drinks menus.
• Produce high-quality meals and assist with recipe creation.
• Effectively provide feedback take feedback and lead your team assertively and respectfully.

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