Sous Chef

We are looking for an experienced Sous Chef with a growth mindset, who is passionate about their craft, and is looking for a hands-on opportunity to grow and expand their culinary and leadership skills. This individual will report to the Executive Chef/Food & Beverage Director, assisting in the leadership of the kitchen team, actively working stations, and working alongside the staff to ensure a quality product and excellent service. This person must have an affinity for people and thrive in a team environment with an eye for the details and a drive to do all things with excellence. 

Our restaurant/bar offers elevated comfort food and a variety of cocktails, wines, and local craft beers. We also host many community events, live music, and fundraisers. We are looking for a person who desires to be part of the community as a whole, loves the outdoors, and has a passion for creating a warm and welcoming environment while delivering the highest level of service to our guests. We are committed to building staff members who embody our mission and values and encourage others in that direction as well. 

Staff member benefits include free on-site communal housing, an hourly wage paid out bi-weekly, a free shift meal, and free and discounted activities. Seasonal and year-round opportunities are available. 

The Ideal Candidate will demonstrate: 

• A willingness to jump in wherever needed, working alongside the team and modelling servant leadership 
• A strong work ethic 
• A high level of emotional intelligence and interpersonal skills 
• A growth mindset 
• An authentic presence of hospitality and a desire to build genuine relationships with guests and staff 
• A commitment to a healthy, professional lifestyle, embodying the cultural and community values of the Outpost 

Job Duties: 

• Report to F&B Director for direction and strategies at the Steamboat Lake Outpost 
• Work all food stations including grill, flat top, fryer, pizza, prep, pantry, sauté, and expo to prepare a la carte orders while in a fast-paced, sometimes high-volume environment.  
• Participate in all other areas of the kitchen, including developing specials, prep work, dishwashing, and cleaning,  
• Maintain sanitation, cleanliness, and safety of assigned workstation 
• Assist the F&B Director with administrative tasks, such as inventory, prep lists, and ordering (as needed) 
• Ensure staff are maintaining all health and safety standards  
• Provide cohesive leadership in the BOH to allow for equitable days off for both Sous Chef and F&B Director, ensuring all kitchen operations are maintained and executed at a consistent standard 
•  Be committed to excellence, remarkable service, hospitality, and sincere interactions with our guests and holding BOH accountable to that standard.  
• Be committed to the SLO Community and work to improve and uphold the culture, both on and off the clock.  
• Collaborate with other SLO staff members/departments in day-to-day operations  

Required Skills:  

• Minimum 4+ years cooking experience in a commercial kitchen   
• Proficiency in working grill and sauté stations 
• Servsafe Food Handler or Manager certified (if not already certified, will need to complete the ServSafe Food Handler certification prior to employment) 
• High School Graduate/GED equivalency  
• Valid driver’s license  
• 21 years or older  
• Ability to work in a standing position for 8-10 hours per day  
• Ability to lift 60lbs (50 lbs overhead) 

Preferred Skills:  

• 5+ years cooking experience  
• 2+ years experience working as a Sous Chef 
• Highly proficient in all kitchen systems 
• Strong written and verbal communication skills  

Does this sound like a good fit for you? Click the link below to apply!