SOUS CHEF (Sommelier and Chef Jobs: Hotels)

Full Time

  BlueStar Resort & Golf

  Truckee, California

The Sous Chef is responsible and accountable for supporting the Executive Chef in the daily operations of the kitchen in order to best lavish our guests with first-class food service while pursuing every means of operating economically. 

The Sous Chef plans and organizes the daily activities of the kitchen, including menu planning, product utilization, scheduling and the establishment of production, purchasing, clean-up guides and completion of the weekly inventory as prescribed by any present BlueStar Resort & Golf standards.  The Sous Chef will also coordinate the functions of the kitchen staff in absence of the Executive Chef.


  • Assist the Executive Chef (if applicable) when needed in the ongoing training of the culinary team.  The Sous Chef will conduct pre-interviews with potential staff, passing recommendations to the Executive Chef.  
  • Assist in appraising the performance of team members, including rewarding and disciplining in the Executive Chef’s absence.
  • Assist team members in obtaining BlueStar Resort & Golf Culinary Certifications for career development planning.
  • Directly supervise staff in accordance with BlueStar Resort & Golf policies and procedures.  This will include planning, scheduling, assigning and at times, (or, per projected daily business) performing the activities of the team members they supervise.
  • Lead by example, setting the benchmark of performance in areas of innovation, motivation and animation.
  • Accept responsibility and accountability for personal decisions.
  • Spontaneously recognize and celebrate team member’s success and carry a sense of humor at all times.
  • Ensure superior standards of food production, at all times meeting the requirements of our guests and team members.
  • Assure that all standards are being improved upon.
  • Challenge the status quo, by being creative and imaginative - seeking new ways – to provide an amazing culinary experience.
  • Attend culinary exhibitions, buying shows and educational seminars in order to stay abreast of current market and technical trends, delivering to our guests the finest cuisine possible.
  • Meet formally and informally with kitchen staff of all levels to plan for the future and solicit feedback from team members.
  • Will make recommendations to the Executive Chef to help define and develop common, achievable goals for team members that will positively enforce future standards for personal and professional growth.
  • Maintain effective lines of communication between all team members in regards to kitchen operations and Human Resource issues.
  • Create a shared vision amongst team members of a desired future state.


  • Excellent analytical, organizational, interpersonal and communication skills – attention to detail, accuracy and deadlines
  • Able to work well under pressure and balance multiple priorities and assignments
  • Proven capabilities to lead and manage people and processes in a dynamic and changing environment
  • Must be change adaptive, flexible, and empathetic
  • Be able to provide direction and drive key initiatives. 
  • Must be highly customer oriented and responsive with a high need for closure
  • Demonstrated initiative – ability to think, work, and make independent decisions based on sound judgment
  • Ability to work well under pressure and balance multiple priorities and assignments to meet deadlines
  • Strong team-building skills including the ability to lead, cooperate, motivate, and contribute as part of a team with representatives from multiple disciplines. 
  • Must be willing to “roll-up” sleeves and dig in with staff to drive processes that support the business
  • Committed to learning, personal growth, continual process improvement and staff/team development
  • Excellent written and verbal communication skills
  • Must be comfortable working in a fast paced environment where continuous improvement is expected
  • Must be able to consistently achieve high work standards; attention to detail, accuracy and timeliness a must.


  • At least two years as a Sous Chef Assistant Chef, Assistant Kitchen Manager, or at least three years as a First Cook.
  • A certification level of Certified Chef de Cuisine or higher from The American Culinary Federation, or pursuing one, or successful completion of national ranked Culinary or Vocational school; or the equivalent combination of education and experience. 
  • The Sous Chef must posses the ability to read, analyzes, and interpret periodicals specific to the food service industry.
  • The Sous Chef will have an understanding of the Standardized Recipe format.
  • The Sous Chef will have the ability to solve problems quickly, write regular reports, order guides, production guides and clean-up guides during any Executive Chef absence.
  • The Sous Chef must be a member in good standing of The American Culinary Federation, both local chapter and National.  Certification level of least Certified Chef de Cuisine or higher is desired.

How To Apply

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