Sous Chef – Homewood Mountain & Lake Club

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality culinary experiences for members and guests at Homewood Mountain & Lake Club, a four‑season resort on the west shore of Lake Tahoe. This position oversees food preparation, kitchen organization, and staff development to maintain the brand’s standards of service.

Key responsibilities

• Supervise daily food preparation, ensuring taste, temperature, and visual appeal meet established standards.
• Collaborate with senior chefs on menu creation, pricing, and seasonal ingredient sourcing.
• Schedule kitchen staff, manage labor costs, and maintain budgeted headcounts.
• Monitor food safety, HACCP compliance, and prevent use of contaminated products.
• Work closely with stewarding to keep kitchen areas clean and equipment maintained.

Required profile

• Culinary degree or equivalent pedigree.
• Minimum five years of culinary experience in large resort, hotel or private club environments.
• Prior leadership experience in a high‑end restaurant or resort setting.
• Strong knowledge of cookery techniques, food products, and seasonal sourcing.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Required skills

• HACCP food safety management system.
• Menu development and seasonal ingredient sourcing.

What we offer

• Medical, dental, and vision benefits.
• 401k contribution.
• Paid time off and paid holidays.
• Employee meals and recognition programs.
• Professional development and upward mobility opportunities.