Opportunity

The Sous Chef position is responsible for leading the day-to-day culinary operations in the absence of the Head Chef. This includes the restaurant as well as banquet functions. During winter when the operation is closed, the Sous Chef will act in the capacity of a Tournant Chef and assist other kitchen as directed by senior leadership.

Specific Responsibilities

Quality Control

• Standardize recipes, plating instructions/guides, and menu costing.
• Monitor freshness and inspect food products daily to uphold quality standards of the resort.
• Work closely with receiving team and purchasing to source best quality at best price amongst food vendors.
• Engage daily in the preparation of food to ensure execution and quality standards are met.
• Ensure sanitation guidelines are met daily.

Financials

• Aid Head Chef to achieve financial goals, through productivity management, participation in the annual budgeting process and monitoring/control expenses to keep in line as a % of Net Sales.

Personnel

• Assist culinary associates as needed to ensure production is complete prior to each service/function.
• Direct and supervise cooks and dishwashers on an as needed basis.
• Train and develop team members on technical and professional skills for future growth opportunities.
• Properly integrate new associates to the department and resort standards.
• Assist with on the job training for all new and existing associates.
• Maintain a culture of driving creativity and innovation.
• Assist with development plans for associates for future talent development.
• Provide training, tools and materials for your associates to successfully complete assigned tasks.

Production

• Demonstrate a thorough knowledge of food handling and preparation techniques.
• Store, rotate, and label food items and maintain a well sanitized kitchen in accordance with health regulations.
• Work closely with purchasing to stay current on new products that can improve quality and/or lower costs.
• Stay current with hotel and culinary trends to provide innovative menu ideas.
• Participate in the demonstration kitchen series and other resort special events.
• Participate in media and PR opportunities as needed.
• Prepare self and team to assist in all culinary operations when backup is needed.

Leadership

• Actively support the company's mission by consistently providing world-class products and service to our guests.
• Maintain a positive attitude and assist in creating a positive work environment.
• Conduct monthly staff meetings and cascade pertinent information to associates.
• Build and maintain positive work relations with peers and support departments.
• Must work effectively without supervision.
• Supervise all Cook I, II, III, IVs and Stewards.
• Participate in recruiting, interviewing and hiring as needed.
• Ensure clear and professional communication with personnel in all departments.
• Use progressive disciplinary action when needed to address employee challenges/issues.