Silver Dollar City Resort - Executive Sous Chef [EXE]

Silver Dollar City is ushering in a new era of Ozarks hospitality with its first-ever landmark resort, a stunning six-story, craftsman-style, 262-room retreat which overlooks sweeping, untouched vistas of the Ozark Mountains and Table Rock Lake. Thoughtfully designed to blur the lines between nature, craft, and comfort, Silver Dollar City Resort offers guests direct, priority access to the park and nearby attractions and serves as a focal point of a major multi-million-dollar investment redefining the Branson experience. From the theme park and White Water to Showboat cruises and the region’s most beloved adventures, the resort is the best way to experience it all.

Joining the Silver Dollar City Resort team is becoming part of a legacy of service. Rooted in the Herschend family’s decades-long commitment to heartfelt hospitality, inspiring storytelling, and the preservation of regional craft, this organization has grown from a single cave tour in the 1950s into the world’s largest family-owned theme park, attractions, and hospitality company. If you’re passionate about creating meaningful, memory-making experiences and want to play a foundational role in shaping how thousands of families discover the Ozarks for generations to come, this is a rare opportunity to help build something extraordinary with a mission-driven team that truly cares.

The Executive Sous Chef is responsible for supervising and coordinating staff, orders, logistics and preparation of food according to standards set by the Executive Chef. The Executive Sous Chef will assist in overseeing all hot and cold food produced and served in all Food and Beverage outlets while ensuring a consistent, high high-quality food products. To achieve success in this role, one must drive results while adhering to our Heartspitality® culture. This role will be highly rewarding for a collaborative and guest-focused leader with a demonstrated history of building strong teams, pioneering creative programming, and elevating hospitality with warmth, creativity, and excellence.

Summary of Essential Functions & Responsibilities

• Assists periodically in conducting food inventories.

• Actively manages the kitchen staff within their culinary responsibilities and following proper scheduling procedures to ensure staffing levels are appropriately maintained and productive.

• Assists the Executive Chef and/or Sous Chefs with departmental human resource functions.

• Assists in ordering food and kitchen supplies, working with the purchasing agent to ensure all products are set up and organized on the appropriate platform.

• Actively demonstrates and teaches proper cooking methods for producing excellent food products for our Guests and Hosts.

• Ensures all safety training is completed per company policy.

• Supervises and coordinates the production of food according to menu specifications and quantities necessary.

• Assists Cooks in preparation of specific cuisine daily including but not limited to hot prep, cold prep, saucier station, brick oven fired cuisine (where applicable), banquet production, staff meals, and ensures excellence in products.

• Ensures quality specifications for inventory of ingredients are being met on a daily basis. Corrects the item and informs Executive Chef when quality is not acceptable.

• Tastes all elements of menu on a regular basis to ensure quality and taste profiles are correct along with visual checks for proper plating and appearances.

• Checks physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques, and proper use of sanitizer ensuring that all health regulations are followed.

• Maintains proper working order of all equipment by inspecting ovens, ranges, fryers, water faucets, refrigerators, and washing machines. Reports deficiencies in HotSOS to Engineering Department and verbally to Food and Beverage Team.

• Maintains Food Safety Standards for all kitchens and banquet areas while assuring time and temperature logs are utilized and monitored for all food stations, cooling and hot holding equipment and dish machines.

• Demonstrates continuous improvement with ongoing audits, e.g. Health inspection, Steritech, REI, internal, etc.

• Will perform all HOH duties as needed.

• Ability and knowledgeable in Butchery and Fabrication techniques of Beef, Chicken and Fish.

• Able to display knowledge of modern and classical style plating techniques.

• Able to execute recipe standards in Batch cooking and plate specifications. Scratch cooking applications include sauces, soups, dressings, vinaigrettes, doughs, vegetable production, proteins, and garnishing.

• Able to show basic knowledge of Sous Vide cooking and Saucier responsibilities.

This job description is not an “all-inclusive’ list of the duties and responsibilities of this position or of the skills and abilities required to perform this position. Qualifications

• High school diploma or equivalent required; culinary degree or American Culinary Federation (ACF) certification preferred.

• Three (3) to five (5) years of experience as a sous chef or in a comparable culinary role in restaurant or banquet operations.

• Minimum of two (2) years of supervisory experience.

• Basic computer skills.

• Must be at least 21 years of age.

• Must obtain a valid Missouri driver’s license.

• Must successfully complete a pre-employment background check and drug screening.

• Ability to complete required food safety and responsible alcohol service training, such as ServSafe Food Handler and/or TIPS certification, within 30 days of hire, as applicable to the duties of the position.

Skills

• Must display and live out Lead with Love qualities strongly rooted in the Herschend Family Company culture by being patient, kind, humble, respectful, selfless, forgiving, honest, and committed.

• Must display and live out Lead with Love qualities strongly rooted in the Herschend Family Company culture by being patient, kind, humble, respectful, selfless, forgiving, honest, and committed.

• Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees.

• Must reflect the company’s image by being genuinely friendly and caring and by taking pride in work.

• Must be self-motivated and disciplined.

• Must be able to prioritize and complete work assignments on a timely basis.

• Must maintain strict confidentiality and judgment regarding privileged information.

• Must be committed to continuous improvement.

• Must have a professional appearance with good personal hygiene.

• Must promote and support a “team” work environment by cooperating and helping co-workers.

• Must be able to be productive in a fast-paced, dynamic environment.

• Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends, and holidays.

• Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines.

• Must be able to utilize effective communication, problem solving, conflict management, and interpersonal skills.

• Must show appreciation of others.

• Able to get along with other employees to work out problems and resolve conflicts.

• Able to comprehend instructions and retain information.

• Able to perform duties consistent with creating a safe and secure environment for hosts and guests.

• Able to be flexible to handle frequent changes in priorities.

• Able to add, subtract, multiply and divide with accuracy.

• Able to read, write, and communicate verbally in English as needed to perform the essential duties of the position.

• Able to prioritize tasks and complete assignments on time.

• Able to ensure proper handling of food products by receivers and culinary.

• Able to educate and instruct Hosts on spoilage and food cost controls.

Physical Requirements

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Stand and walk for extended periods throughout kitchens, food preparation areas, banquet spaces, and other resort locations.

• Frequently bend, stoop, reach, twist, and crouch while preparing food, inspecting work areas, and accessing equipment and supplies.

• Lift, carry, push, and pull food products, supplies, and equipment weighing up to 50 pounds.

• Reach above shoulder level and below waist level to access ingredients, utensils, and storage areas.

• Use hands and fingers to operate kitchen equipment, handle utensils, and perform detailed food preparation and presentation tasks.

• Safely move through work areas with wet or slippery floors and varying temperatures, including hot kitchens, walk-in refrigerators, and freezers.

• Observe food preparation, presentation, and sanitation conditions, and communicate effectively with team members in a busy kitchen environment.

• Must be able to travel between assigned work locations and access an employee shuttle when required.

• If driving is an essential job duty, must possess and maintain a valid driver’s license and meet company requirements for operating a vehicle.

Benefits Offered

• Free Admission - Free admission to Silver Dollar City Attractions and discounted admissions to Herschend Enterprises’ attractions and resorts across the US for you and your dependents.

• Exclusive Admission Discounts - Complimentary tickets & discounts on season passes for loved ones.

• Food & Merchandise Discounts - Discounts on dining, drinks and merchandise across Silver Dollar City Attractions.

• 401(k) & Profit Sharing - The Profit Sharing and 401(k) Retirement Plan are available to hosts after they have been with the Company for 3 months (Monthly Plan Entry Dates).

• Health Insurance - Affordable health plan options (co-pay, HSA, FSA) are available to all full-time seasonal and year-round employees.

• Mary's Well House - Employee health center provides employees with basic office visits, x-rays and lab work for co-pay, whether insured or not.

• Free Tuition – Earn your degree, debt-free. 100% free tuition starting day one of employment. Learn more at .

• See all the benefits offered through Silver Dollar City at: .

Equal Opportunity Employer/ Disabled/ VeteransThis employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.