Food & Beverage Supervisor - Sous Chef

Sous Chef responsible for supervising kitchen staff, assisting with hiring, and leading daily operations in the Keystone Lodge & Spa kitchen. Duties include writing and producing menus with the Executive Chef, maintaining par levels and inventory, ordering, and end-of-month procedures; training new staff and ensuring safety and quality of the product. Requires minimum 5 years culinary experience, minimum 2 years supervisory experience, Serve Safe Certification, strong expediting skills, and the ability to work in a fast-paced environment. Must have strong communication, team leadership, and cost-control abilities, with the capacity to coordinate with front-of-house and manage a high-volume kitchen during private parties and service periods.