Sous Chef

Benefits:

401(k) matching

Competitive salary

Free food & snacks

Health insurance

Paid time off

About Camp Lake James:

Camp Lake James is a private member-owned recreational club on Lake James, NC, near the Original Fonta Flora Whippoorwill. The camp operates a casual dining restaurant year-round and a lakeside bar with limited menu items during the summer season. The camp also provides pickleball courts, tennis courts, bocce ball, shuffleboard, a beach, docks and many hiking trails. The camp holds special events involving plated meals or buffets throughout the year. We provide a relaxed family atmosphere to members and team members and offer competitive pay and benefits.

Job Summary:

The Sous Chef is a key leadership position within the culinary team, responsible for assisting the Executive Chef in all aspects of kitchen operations. This role involves supervising kitchen staff, ensuring food quality and consistency, managing inventory, maintaining sanitation standards, and contributing to menu development. The Sous Chef plays a critical role in executing daily meal services, potential catering events, and ensuring a smooth, efficient, and positive kitchen environment, often in a fast-paced, high-volume setting typical of a camp or resort.

Essential Duties and Responsibilities:

Assist the Executive Chef in planning and directing food preparation and culinary activities.

Supervise kitchen staff, providing guidance, training, and motivation. Assist with scheduling and task delegation.

Prepare and cook high-quality food items according to standardized recipes and presentation guidelines for various meal periods (lunch, dinner) and potential special events.

Ensure all food preparation meets quality standards, portion control guidelines, and presentation specifications.

Manage kitchen stations effectively during service periods, ensuring timely and efficient production.

Assist with inventory management, including ordering, receiving, storage, and stock rotation, minimizing waste.

Maintain a clean, organized, and sanitary kitchen environment, adhering to all health codes, safety regulations, and Camp policies (e.g., HACCP, ServSafe).

Contribute to menu planning and development, considering guest needs (including dietary restrictions and allergies), Camp themes, seasonality, and cost-effectiveness.

Step in to lead kitchen operations in the absence of the Executive Chef.

Foster a positive and collaborative working relationship within the kitchen team and with other Camp departments.

Monitor kitchen equipment, report maintenance needs, and ensure proper usage.

Assist with cost control measures related to food and labor.

Perform other duties as assigned by the Executive Chef or Management.

Qualifications:

Proven experience as a Sous Chef or senior line cook/kitchen supervisor, preferably 4 years.

Strong knowledge of various cooking methods, ingredients, equipment, and kitchen procedures.

Experience in high-volume cooking environments.

Excellent leadership, communication, and interpersonal skills.

Ability to manage and motivate a diverse team effectively.

Strong organizational and time-management skills; ability to multitask in a fast-paced environment.

Thorough knowledge of food safety, sanitation standards, and best practices (ServSafe certification required or ability to obtain).

Ability to work flexible hours, including evenings, weekends, and holidays, especially during peak season.

Culinary degree or equivalent apprenticeship/experience.

Work Environment & Physical Demands:

Must be able to work in a fast-paced, high-pressure kitchen environment.

Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 50 pounds.

Work involves exposure to heat, steam, cold (walk-in coolers/freezers), and cleaning chemicals.