Sous Chef.

Thompson Resorts is seeking an experienced and motivated Sous Chef to assist in leading kitchen operations and delivering exceptional culinary experiences for our guests. The successful candidate will support menu execution, staff supervision, food quality control, and adherence to all health and safety standards.
Key Responsibilities:
• Assist the Executive Chef in the daily operation of the kitchen.
• Supervise, train, and motivate kitchen staff.
• Ensure consistent food quality, presentation, and portion control.
• Monitor food preparation to maintain sanitation and safety standards.
• Assist with menu planning, inventory control, purchasing, and cost management.
• Maintain efficient kitchen operations during high-volume service periods.
• Support scheduling and staff performance management.
Qualifications:
• Minimum 4 years of professional culinary experience, including supervisory responsibilities.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Ability to work efficiently in a fast-paced environment.
• Strong leadership, communication, and organizational skills.
• Culinary certification or formal culinary training preferred.
• Must be willing to work flexible hours, including weekends, evenings, and holidays.
• Must complete company application and pre-employment screening.