Top 13 Sous chef Jobs in Branson West, Mo

Silver Dollar City Resort Executive Chef
Silver Dollar City Resort —Branson West, MO
- Weekends as needed
- Background check
- Bar
- Sales
- Store discount
- Profit sharing
3d
Keeter Center Sous Chef
College of the Ozarks —Point Lookout, MO
- Mid-level
- University
- Leadership
- Disability insurance
- Health insurance
Sous Chef - Uncle Bucks
Bass Pro Shops —Ridgedale, MO
- Full-time
- Customer service
- Word processing
- Computer literacy
- Health savings account
- Paid holidays
Cook - Devil's Pool
Bass Pro Shops —Ridgedale, MO
- Full-time
- Mid-level
- High school diploma or GED
- Driver's License
- Health savings account
- Paid holidays
Food Service - Food Service Cook
SSA Group —Lampe, MO
- $18 an hour
- Part-time
- Merchandising
- Cooking
- 21 years or older
- Paid holidays
- 401(k)
Quick Apply

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Keeter Center Sous Chef
College of the Ozarks —Point Lookout, MO
Ensuring a positive guest experience. Engaging with and taking an active part in the professional development of student. Hands-on management of meal services.

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Sous Chef- Catering
Aramark —Granville, OH
? Must be knowledgeable in operating an efficient cost-effective program. ? Ensure all food safety/temperature logs are completed with appropriate corrective…
$22 - $26 an hour
Sous Chef
High Bank Distillery Co —Westerville, OH
The sous chef is responsible for supporting the executive chef in all culinary activities and ensuring the kitchen operates in an. Ability to lead and inspire.
$50,000 - $60,000 a year
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Silver Dollar City Resort Executive Chef

Silver Dollar City Resort
Branson West, MO

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Job Details

Seasonal | Full-time
3 days ago

Benefits

Store discount
Profit sharing
Health savings account
Health insurance
Flexible spending account

Qualifications

Kitchen health and safety standards
Food service health code compliance
Safety regulations
Employee relationship building
Company vehicle operation
Cash register
Driver's License
Conflict management
Productivity software
POS systems
Hotel restaurant experience
Cross-functional team management
Cross-functional communication

Full Job Description

Summary of Essential Functions & Responsibilities

Responsible for leading and managing the culinary team and all culinary-related functions of our resort (dining rooms, banquets and catering, in-room dining, bar/lounge areas, grab & go pantry, pool service, host cafeteria, and special events).
Consistently model strong food and beverage skills while sharing that knowledge with the team. Mentoring and developing Hosts is central to this position.
Continually improve Guest satisfaction through extraordinary food and beverage experiences (measured by Net Promoter Score) while optimizing the financial results of the business.
Live out Lead with Love qualities, strongly rooted in our Company culture, by being patient, kind, trusting, unselfish, truthful, forgiving, dedicated, and accountable.
Provide strategic vision, leadership, and supervision to the Culinary team, monitoring sales, cost of goods, labor, and inventory to identify trends and make business decisions that ensure profitability goals are achieved.
Ensures the team delivers exceptional culinary and service experiences to our Guests and Hosts, in full alignment with our business objectives
Manage Pre-Opening Critical Path process, ensuring milestones are achieved in a timely manner.
Recruit, interview and train culinary team in compliance with property brand standards, service behaviors, and governmental regulations
Own the menu concept and development/engineering process in partnership with the Property Support Center Directors and Chefs, and key stakeholders (consultants, corporate F&B leadership, VP Hospitality Operations, and General Manager)
Coordinate all kitchen personnel and stations for daily cuisine preparation, production, presentation, timely execution, and storage of products and supplies
Execute, supervise, and coordinate the production of all food according to recipe/menu specifications
Establish all food product specs and verify accuracy of all period-end food inventories
Promote teamwork and quality service through daily communication and coordination with other departments
Assist sales, catering and banquet staff with banquets, parties and other special events.
Investigate, resolve, respond to guest needs, inquiries, comments and/or problems to ensure quality guest experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality
Ensure proper working order and maintenance of all equipment; inspect ovens, burners, water faucets, and refrigeration, and report deficiencies to the Engineering Department
Build strong internal and external relationships, collaborating with the Property Support Center, Silver Dollar City Park, other Herschend properties, vendors, sponsors, and partner teams to ensure company expectations are met
Demonstrate strong knowledge of current food and beverage industry trends; champion the development and implementation of new, creative food concepts that keep pace with or lead industry trends
Represent the property at community and media events as needed
Work closely with Property Support Center procurement leadership and approved vendors to ensure accurate, timely orders and full compliance with procurement policies and procedures
Initiate and oversee all ordering of food and kitchen supplies
Build and maintain strong trust, respect, and confidence with peers, co-workers, and direct reports
Complete internal monthly, quarterly, and annual safety reviews and post-visit Steritech audits to demonstrate continuous improvement
Monitor direct reports' administrative work for accuracy, timeliness, and compliance with all safety and sanitation policies and procedures
Foster a positive work environment with high levels of Host engagement and job satisfaction
Meet culinary financial objectives through forecasting, preparing annual budgets, utilizing costed schedules/schedule tools, analyzing variances and initiating corrective actions.
Perform Manager-on-Duty functions and shifts as assigned.

Management reserves the right to change and/or add to these duties at any time.

Qualifications

Seven (7) years of successful employment experience working as Executive Chef or Executive Sous Chef in a high-volume, high-end resort/hotel of 200+ rooms with multiple outlets and banquet/catering space
Two (2) or more years of successful employment experience working as banquet chef in medium to high volume high-end resort property is required
Formal culinary training from an accredited institution preferred. Bachelor’s or Associates Culinary degree or ACF certification is highly preferred

Deep knowledge of cuisine and modern American cooking techniques
Proven leadership skills, problem solving, team building, communication and organizational skills
Passion for creating memorable dining experiences and fostering a positive kitchen culture
Opening hotel experience preferred
Proficient knowledge of Microsoft Office, Micros POS System, Hotel Effectiveness, Crunchtime or other food and beverage recipe, inventory management and ordering software
Ability to obtain ServSafe Food Protection Manager and Allertrain Allergen Awareness Certification is required
Must be at least 21 years of age
Ability to safely operate company vehicles according to company policy. Must have valid driver’s license, proof of auto liability insurance and acceptable motor vehicle driving record
Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills
Able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals
Able to comprehend instructions and retain information
Able to perform duties consistently with creating a safe and secure environment for hosts and guests
Able to be flexible to handle frequent changes in priorities
Must maintain a flexible schedule, including evenings, weekends, and holidays, to ensure operational excellence and team support. Must demonstrate leadership presence during peak service periods, with a strong emphasis on dinner execution as the primary revenue-driving meal period
Offers of employment are contingent upon satisfactory completion of background screening which includes criminal history and motor vehicle record check

Physical Requirements

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Lifting and Carrying: Position may require occasional to frequent lifting of up to 50 lbs utilizing company’s safety guidelines for safe lifting
Mobility: Position may require intermittent to prolonged sitting, standing and/or walking for duration of shift, up to 16 hours
Bending/Reaching: Frequently bend, stoop, twist, kneel, and reach overhead or below waist level to stock and retrieve ingredients.
Manual Dexterity: Use hands and fingers fast and repetitively to chop, slice, peel, mix, and plate food with precision.
Honing/Holding: Hold arms, hands, and tools in steady positions while cooking or garnishing dishes.
Repetitive Movements: This position may require performing repetitive movements and tasks throughout the shift, including repeated use of hands, arms or other body parts as part of typical job functions.
Environmental Conditions: This position requires the ability to perform work tasks in varying weather conditions to include extreme cold and heat. Work in confined spaces around extreme heat (ovens, grills, burners), cold (walk-in freezers), and slippery or wet floors.
Cognitive and Sensory Requirements: This position requires strong cognitive skills, including the ability to think critically, solve problems, process and retain information, have attention to detail and communicate effectively using approved communication methods. Speak and hear spoken instructions in a loud, busy kitchen and respond to safety alarms or timers. See and smell food quality, doneness, and freshness

Benefits Offered

Free Admission- Free admission to Silver Dollar City Attractions and discounted admissions to Herschend Enterprises’ attractions and resorts across the US for you and your dependents.
Exclusive Admission Discounts- Complimentary tickets & discounts on season passes for loved ones.
Food & Merchandise Discounts- Discounts on dining, drinks and merchandise across Silver Dollar City Attractions.
401(k) & Profit Sharing- The Profit Sharing and 401(k) Retirement Plan is available to hosts after they have been with the Company for 3 months (Monthly Plan Entry Dates).
Health Insurance- Affordable health plan options (co-pay, HSA, FSA) available to all full-time seasonal and year-round employees.
Mary's Well House- Employee health center provides employees with basic office visits, x-rays and lab work for co-pay, whether insured or not.
Free Tuition– Earn your degree, debt-free. 100% free tuition starting day one of employment. Learn more at https://herschend.guildeducation.com/partner (https://herschend.guildeducation.com/partner).
See all the benefits offered through Silver Dollar City at: https://www.silverdollarcity.com/Employment/Benefits (https://www.silverdollarcity.com/Employment/Benefits).

Equal Opportunity Employer/ Disabled/ Veterans

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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sous chef jobs in branson west, mo

Silver Dollar City Resort Executive Chef

Keeter Center Sous Chef

Sous Chef - Uncle Bucks

Cook - Devil's Pool

Food Service - Food Service Cook

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