Jackson Hole Mountain Resort
JOB DESCRIPTION
Position Title: Sous Chef
Reports To: Executive Sous Chef
Department: Food & Beverage
Classification: Seasonal Full Time
FLSA Status: Exempt
GENERAL PURPOSE
To assist the Executive Sous Chef in providing a fine dining experience for every customer.
Experienced in fine dining, a great team leader and able to uphold only the finest standards as set by the Management Team.
ESSENTIAL FUNCTIONS
- Assist Executive Sous Chef in day to day operations of Bridger Restaurant
- Ensure proper sanitation techniques are followed.
- Making sure all food items are fresh, FIFO, labeled and dated.
- Making sure all temperature logs, prep lists and all checklists are followed and completed daily.
- Ensure proper daily set up of your assigned areas.
- Ensure recopies are being followed as well as plate presentation.
- Tasting all food items that are being prepared to ensure excellent quality.
- Keeping pars on all food items as requested by Executive Sous Chef.
- Uphold all Culinary Standards in absence of Executive Sous Chef.
- Excellent attitude always.
OTHER FUNCTIONS
- Ensuring all kitchen employees are clean and in proper uniform.
- Assist Executive Sous Chef with daily shift meetings for front and back of the house.
- Ensuring all cooks are ready for service everyday as determined by the Management Team.
- Communicating well with Management Team and all employees.
-- Employees are held accountable for all duties of this job--
SUPERVISORY DUTIES
- Responsible for all back of house staff.
- Ensuring all back of house operations run smoothly and efficiently.
- Ensuring all sanitation practices are being performed by staff.
- Number of Direct Reports: 18
- Number of Total Reports: 18
- Approximate Operating Budget: unknown
JOB QUALIFICATIONS
KNOWLEDGE, SKILLS & ABILITY:
- Knowledge of all back of house operations.
- Excellent Culinary Skill Set
- Ability to handle large volume as well as a large crew.
- Able to work the line proficiently, be a team player and be able to motivate your crew daily
EDUCATION OR FORMAL TRAINING:
Culinary degree preferred but not required.
EXPERIENCE:
- Minimum of two years in a sous chef or other supervisory position in the kitchen.
- Requires experience in all aspects of the kitchen.
- Good track record or previous work experience.
MATERIAL AND EQUIPMENT DIRECTLY USED:
All kitchen equipment as well as knives and other equipment deemed necessary for the successful function of the restaurant.
WORKING ENVIRONMENT/PHYSICAL ACTIVITIES:
- Able to lift 50 pounds.
- Able to stand and work for long periods of time if requested.
- Capable of riding gondola to get to work each day.
- Able to handle changes of temperature.
Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.