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Eden Prairie

    Executive Sous Chef - Eden, United States - Powder Mountain

    Powder Mountain
    Powder Mountain Eden, United States

    4 weeks ago

    Default job background
    Full time
    Description

    Powder Mountain Overview:

    Located in beautiful Ogden Valley Utah, an hour north of Salt Lake or 20 minutes east of Ogden. Powder Mountain is the largest snow sports resort in North America and home to the emergent culture of creativity and collaboration while still being focused on outdoor life.

    Our Team Culture:

    Our "why" revolves around sparking wonder by creating a phenomenal place that blends mountain recreation with community and art.

    Our Commitment:

    Together, we're not just building a company; we're creating a community and a legacy that will spark wonder for decades to come.


    Requirements

    The Sky Lodge/Lake House Sous Chef is responsible for providing supportive leadership and being a team player for our back of the house staff.
    Duties include:

    • Assisting the Executive Chef at Sky Lodge & Lake House, our exclusive locations located at the top of Powder Mountain and waterfront on Pineview Réservoir in Eden, UT.
    • The Sous Chef will assist in monitoring kitchen activities and ensure quality, taste, and presentation.

    Job Responsibilities:

    • Assist Executive Chef on development and design of seasonal, eclectic, locally inspired and built for a global-pallet menus on a bi-monthly basis.
    • Develop recipe guides and presentations to ensure training and prep work is elevated, including photos.
    • Oversee implementation of BOH training for all BOH staff to ensure consistent, elevated work at all times.
    • Assist in menu design for weekly Neighbors dinners.
    • Maintain flexible work hours to assist with all areas of F&B for the Membership program while still ensuring ability to assist with service when necessary.
    • Provide excellent communication across all departments.
    • Work with guest chefs to provide a hospitable experience and cultivate an environment of learning from them, incorporating any and all relevant techniques.
    • Assist in sourcing, ordering and managing all food related costs and help maintain appropriate inventory.
    • Will be responsible for overseeing planning and execution of family meal.
    • Will report to the Executive Chef.
    • Sous Chef is responsible for their direct reports: Line Cooks, Prep Cooks and Porter

    Job Performance Expectations:

    • Create an extraordinary culinary experience for the neighbors, accommodating special requests, dietary preferences and allergies
    • Help build and maintain an open, collaborative working environment.
    • Ensure all staff can deliver exceptional food consistently.
    • Maintain food and labor cost targets without sacrificing food or service quality.
    • Maintain effective, nurturing relationships with team members, management teams and guests.
    • Maintain a clean and professional appearance and spotless work areas.
    • Ensure team members and company confidentiality is maintained at all times.
    • Be receptive and responsive to employee and management communications.
    • Create a productive, positive, work environment that enables our employees to succeed.
    • Be a positive role model for all team members and exemplify the behavior for team members to emulate.
    • Apply objective analysis to all situations and present unbiased commentary and reports to team members and managers.
    • Operate under the overarching strategy of Unreasonable Hospitality.
    • Other duties as assigned.
    • Be polite, punctual, professional, team player

    Job Requirements and Qualifications:

    • Extensive knowledge of many global/cultural cuisines.
    • Advanced culinary skills including food preparation, flavor pairings and other cooking best practices. In-depth knowledge of federal, state and local food handling regulations.
    • Experience with healthy, sustainable menu creation and delivery.
    • Ability to create and implement training programs, process mapping and job documentation.
    • 3-5 years' experience managing culinary teams.
    • 3-5 years' experience working back of house positions as Line Cook, Prep Cook, etc.
    • Demonstrated track record in varied culinary environments including banquets, events and restaurants.
    • Exhibit advanced knife skills
    • Exceptional communication and follow through verbally and in writing.
    • Ability to constructively and positively process criticism and feedback.
    • Flexibility and adaptability to special requests.

    Physical Requirements:

    • Full range of body movements
    • Reach, push, pull, lift, and carry objects that may be heavy (40+lbs)
    • Prolonged periods of sitting, bending, and twisting
    • Vision requirements – close, distance, peripheral, and depth perception
    • Walk on even/uneven/slippery terrain
    • Climb/descend stairs
    • Manual dexterity to operate vehicles safely on a constant basis
    • Frequently stoop, bend, kneel, crouch, crawl, climb, reach, twist, grasp, and make repetitive hand movements

    Work Environment:

    Work is primarily performed in an indoor environment; exposure to noise, dust, mechanical and electrical hazards, and cleaning chemicals. Occasionally exposed to outdoor climate in which team member will be exposed to a variety of temperatures/weather.

    Team Member Benefits and Perks:

    • Season Pass (Winter & Bike Park)
    • Ski Season Buddy Vouchers
    • Paid Time Off
    • Health Insurance
    • Dental
    • Vision
    • 401K
    • Company provided Life Insurance and Short-Term Disability
    • Mileage Reimbursement (usage of personal vehicle for qualified work)
    • Monthly Cell Phone Reimbursement (amount depends on eligibility)
    • Winter Season Mountain Discounts


    More detail about Powder Mountain, please visit
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