Key Responsibilities:Assist the Executive Chef in menu planning, recipe development, and food costing, ensuring that menus reflect seasonal ingredients and local flavors while meeting the lodge's standards of quality and presentation.Supervise and coordinate the work of kitchen staff, including sous chefs, cooks, and kitchen assistants, providing guidance, training, and support as needed to ensure efficient and effective performance of duties.Oversee food preparation and production, ensuring that all dishes are prepared to the highest standards of taste, quality, and presentation, and that food safety and sanitation guidelines are strictly adhered to.Manage inventory levels of food and kitchen supplies, conducting regular stock checks, and placing orders as needed to maintain adequate stock levels while minimizing waste and cost.Monitor kitchen equipment and facilities, ensuring that all equipment is properly maintained and in good working condition, and coordinating repairs and maintenance as needed.Foster a positive and collaborative work environment within the kitchen team, promoting open communication, teamwork, and professional development.Assist in the recruitment, training, and performance evaluation of kitchen staff, identifying talent and providing opportunities for growth and advancement within the culinary team.Collaborate with other departments, including front-of-house staff and management, to ensure seamless coordination of food service and guest satisfaction.Adhere to health and safety regulations and industry standards at all times, maintaining a clean, safe, and hygienic working environment.Requirements:Previous experience working as a Sous Chef or Senior Sous Chef in a high-end restaurant, hotel, or luxury lodge environment.Culinary degree or equivalent qualification from a recognized culinary institution.Strong culinary skills and knowledge of a wide range of cooking techniques, cuisines, and ingredients.Leadership abilities and proven experience in supervising and motivating a team of kitchen staff.Excellent communication and interpersonal skills, with the ability to work effectively in a fast-paced, high-pressure environment.Creativity and passion for creating innovative and memorable dining experiences for guests.Knowledge of food safety and sanitation regulations and best practices.