Sous Chef-Seasonal Role

Seasonal Executive Chef (Outdoor Dining & Events)The Seasonal Executive Chef is the driving force behind the property's outdoor culinary experience during the busy summer and fall season. This leadership role oversees all open-air dining operations, seasonal kitchen execution, and private event food service from May through October. The ideal candidate thrives in high-energy environments, leads by example, and delivers exceptional food quality while maintaining efficiency during peak business periods.This position is designed for a chef who is equal parts operator, mentor, and organizer - someone who can manage large-volume service, execute event-driven culinary experiences, and create a strong kitchen culture throughout the season.Compensation & PerksCompetitive hourly compensation: $40-$50 per hourOvertime eligibleEnd-of-season performance bonus50% employee discount on food and beveragesMerchandise discountsOpportunity for long-term or year-round advancement based on performanceWhat You'll LeadDirect all day-to-day operations for the outdoor kitchen and seasonal dining programExecute high-volume food service with consistency, speed, and attention to presentationOversee culinary operations for weddings, private parties, and special outdoor events in partnership with the Events TeamBuild, train, coach, and schedule seasonal kitchen staff to create a productive and positive work environmentManage prep production, line execution, and staffing strategies during peak service periodsEnsure smooth coordination between dining service and simultaneous event operationsMaintain inventory systems, ordering procedures, food cost awareness, and kitchen organizationUphold all sanitation, food safety, and operational standards throughout the seasonLead with professionalism, urgency, and a hands-on approach during serviceWhat We're Looking For2-3 years of kitchen leadership experience in a high-volume restaurant, resort, catering, or event-driven environmentStrong background in fast-paced seasonal operations and team managementExperience coordinating food service for private events or banquets preferredAbility to stay organized and composed while managing multiple moving parts simultaneouslyStrong communication skills and the ability to motivate seasonal staffProven ability to maintain quality and consistency across simplified, high-volume menusFlexible schedule including evenings, weekends, and holidaysComfortable working outdoors and capable of meeting the physical demands of an active kitchen environmentIdeal Candidate