Sous Chef

Rock Creek Cattle Company is seeking additional talented and motivated Kitchen Supervisors and Sous Chefs to support daily kitchen operations and help deliver an exceptional dining experience for our Members and guests. These roles are ideal for culinary professionals who thrive in a fast-paced, team-oriented environment and take pride in food quality, consistency, organization, and hospitality.

Job Type: Seasonal June - Mid-October, Full-Time

Housing: Housing Available. Rent is $395/month with a refundable deposit of $150.

Job Summary:

Assist the Executive Chef in accurately and efficiently leading, preparing, cooking, finishing, and presenting a variety of menu items according to Company standards. Support daily back-of-house operations by helping coordinate production, prep, food quality, sanitation, inventory, training, and kitchen organization. Perform additional kitchen duties as necessary, including preparation (“prep”) work, safe food handling, station support, and opening or closing responsibilities. Sous Chefs are responsible for effectively completing the responsibilities below while maintaining constant communication with Management regarding progress, challenges, and operational needs. These duties are subject to revision based on operational demands. For the purpose of this job description, any reference to “kitchen” includes, but is not limited to, production kitchens, line stations, prep areas, storage spaces, dishwashing areas, and kitchen equipment.

Duties/Responsibilities:

• Assist the Head Chef in coordinating and overseeing daily back-of-house operations to ensure food quality, consistency, sanitation, safety, and efficiency.
• Accurately and efficiently prepare, cook, finish, plate, and present menu items according to Company recipes, portion standards, presentation expectations, and operational timelines.
• Prepare and properly store ingredients for menu items, including washing, chopping, dicing, mincing, peeling, portioning, mixing, seasoning, marinating, grilling, roasting, sautéing, frying, and finishing.
• Read and follow prep lists, production sheets, banquet/event details, and service needs carefully, ensuring all additions, deletions, substitutions, allergy notes, and special instructions are incorporated into the preparation process.
• Assist in menu planning, production planning, food apportioning, and food utilization while helping reduce waste and maximize product quality.
• Assist in ordering, receiving, stocking, rotating, and organizing food, kitchen supplies, and equipment in accordance with Company procedures.
• Safely and correctly store all food, prep items, and supplies in their designated locations in accordance with Company food safety standards.
• Ensure consistency and quality of recipes, products, and portions as set forth by the Head Chef and Company standards.
• Maintain food quality, freshness, and safe food handling standards at all times.
• Review orders, prep lists, and production needs for modifications, including the removal of allergens when applicable.
• Communicate allergen-related modifications and other special instructions to all necessary culinary and service team members.
• Follow and practice Company standards for preparing food for Members with allergies, including sanitizing and/or replacing utensils, equipment, and work surfaces prior to food production.
• Assist in training and developing back-of-house staff on recipes, station expectations, cleanliness, organization, communication, food safety, and kitchen procedures.
• Support efficient and effective setup, organization, service, and breakdown of all kitchen stations, and assist with prep, line, banquet, and other culinary support functions as needed based on operational demands.
• Maintain accountability for cleanliness, sanitation, and general maintenance of kitchen areas and equipment.
• Proactively alert employees, Members, and guests to potential hazards, such as hot surfaces, sharp tools, open flames, hot oil, liquid spills, or changes in flooring.
• Help ensure a safe Member and work environment to reduce the risk of injury and accidents.
• Promptly report Member concerns, injuries, accidents, and other high-risk issues to Management.
• Promptly report employee and personal (“self”) concerns, injuries, accidents, and other high-risk issues to Management.
• Follow Company control procedures to safeguard equipment, inventory, and other assets.
• Coordinate with the Head Chef and General Manager to help maintain a high level of kitchen productivity and efficiency, including support for cost controls, labor awareness, and product utilization.
• Complete side work and opening or closing duties efficiently, checking out with Management before clocking out.
• Stay updated on specials, features, seasonal offerings, menu changes, and discontinued or depleted items.
• Participate in daily pre-shift meetings and all mandatory staff meetings.
• Accurately record time worked through proper clock-in/clock-out procedures.
• Work overtime only with prior Management approval when practicable; however, all time worked must be accurately recorded and will be paid in accordance with applicable law.
• Perform other ad hoc duties as needed, supporting the culinary team during high-volume or unexpected demand periods.