Sous Chef
Company: Powder Mountain
Location: Eden
Posted on: October 23, 2024
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Job Description:
The Sous Chef is responsible for providing supportive leadership
and being a team player for our back of the house staff. Skylodge
is an elevated, fast paced, open-kitchen style Restaurant that
offers multiple unique seasonal menus for the member community at
Powder. The restaurant offers eclectic culinary events frequently
throughout the year with emphasis on multiple styles of cuisine to
keep our guests intrigued and delighted. The ideal candidate for
the Sous Chef role will come with extensive organizational skills,
culinary leadership experience, and a strong drive to improve and
innovate the operations of this unique culinary program. Duties
include: Assisting the Executive Chef at Powder Haven facilities -
Skylodge & Powder Landing, our exclusive locations located at the
top of Powder Mountain and waterfront on Pineview Reservoir in
Eden, UT. The Sous Chef will monitor kitchen activities and ensure
quality, taste, and presentation. The Sous Chef will collaborate in
the process of recipe development, menu design, and implementation.
The Sous Chef will assist in administrative duties of the
department and will be primarily responsible for hiring, training,
and scheduling BOH team members. 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 Will make
and maintain schedules for the BOH team 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.
Experience with creating and managing work schedules for dynamic
teams of up to 25 BOH team members Experience with effectively
managing and resolving conflict between team members 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 Employment Type: Full Time Years
Experience: 3 - 5 years Salary: $75,000 - $95,000 Annual
Bonus/Commission: Yes
Keywords: Powder Mountain, Murray , Sous Chef, Hospitality & Tourism , Eden, Utah
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