Ram Chef - Sun Valley - Sun Valley Company

Description

Chefs de Cuisine are the absolute foundation of Sun Valley Resort Culinary Operations. Reporting to the Restaurant Director to whom they are assigned, they must work, train, and manage quickly and accurately, exhibiting strong leadership skills and positively impacting their team members. Being adept with techniques and proven skills for generating a customer-oriented and positive attitude in the workplace is a requirement.

Duties & Responsibilities:

• Facilitate culinary staff selection, training, scheduling, discipline, and termination as necessary with the consultation of the pertinent Restaurant Director.
• Contribute to departmental operations from a budget and costs perspective.
• Ensure proper preparation of stocks, soups, sauces, salads, vinaigrettes, dressings, hors d'oeuvres and appetizers.
• Direct all cooking methodologies.
• Execute daily prep lists, and read and update Banquet Orders, if necessary.
• Provide orientation, training, and supervision of kitchen personnel as necessary.
• Communicate well intra-departmentally.
• Ensure proper food storage principles, manage waste issues, and portion controls.
• Maintain a constantly safe, clean, and sanitary work environment.
• Exhibit keen customer service skills, specifically caring for guests' special dietary needs.
• Ensure quality control and presentation oversight, executive inventory, as necessary.
• Observe the mechanical safety of kitchen equipment and report maintenance needs to the supervisor.
• Commit to honesty, integrity, safety, professionalism, pride, teamwork, fun, and guest satisfaction.
• Understand and carry out innovative practices.
• Must exhibit extraordinary drive and passion for food.
• Must possess exceptional organizational and creative skills.
• Ability to operate and/or direct operations of any kitchen safely.
• Ability to work in, guide, and lead a team environment with enthusiasm and pride.
• Follow kitchen grooming standards to the letter.
• Must observe and help others conform to all company policies and procedures.
• Leave the workstation surgically clean at the end of the shift.

Qualifications:

• Hospitality or a culinary degree is required.
• Five to eight years of experience in a commercial kitchen environment.
• At least two years of management experience.
• Experience in a kitchen as a Sous Chef or equivalent.
• Demonstrated abilities as a self-starter and resourceful manager.
• Desire to create and produce speciality and/or new items for feature.
• Knowledge of local area and regional food.
• Should be able to write simple correspondence documentation.
• Ability to plan and implement business plans.
• Complete mastery of the English language.
• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear.
• Able to safely move objects up to approximately 40 pounds about the workplace.
• Dedication and stamina to working lengthy days, nights, holidays, and weekends as necessary.

Equal Opportunity Employer
This 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.