Operations - Sous Chef - Heber, UT, United States - Black Rock Mountain Resort

Description

Job Description

Overview

We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef.

This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry.

This individual must be creative, motivated, and a passionate hands-on leader in the kitchen Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally.

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The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you


Your Role:
You will attract, retain, and motivate the best culinary talent

You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets.

You may be required to perform any function within the culinary department (cook, steward etc)

You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.

You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information
You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
You will be the example that the culinary team follows
You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
You will work with the culinary team to ensure prep sheets are updated and being properly used daily
You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service
You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus
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