The Sous Chef will consistently provide excellent delivery of food and service in our restaurant. This individual will work alongside the Executive Chef and follow all specifications and guidelines. The Sous Chef will provide supportive leadership to the kitchen staff and provide direction in the Executive Chef’s absence.
Responsibilities (not limited to):
Ensure that food safety regulations are followed.
Assist with preparation and design of food and drink menus.
Prepare meals to meet the specifications of guests in a timely manner.
Assist with managing and training kitchen staff.
Take inventory of products and ensure that the restaurant is fully stocked with all items of high quality.
Take charge of kitchen opening, closing, and other duties as directed by upper management.
Anticipate, identify and correct system breakdowns to achieve maximum guest satisfaction.
Communicate with the food and beverage department management and coworkers regarding product/service deficiencies equipment, safety problems, etc.
Qualifications:
3+ years of prior experience as a Sous Chef or in a similar role.
BS degree in culinary science or a related field would be a plus.
Demonstrated understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in handling emergency situations and provide solutions.
Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
Work schedules will include holidays, weekends, and alternate shifts.
Employee Benefits:
Employee season pass (free access to all activities and skiing/snowboarding on the mountain)
Food and Beverage discounts, Retail/Rental discounts, free equipment rentals
Reciprocal ski benefits and over 40 resorts across the US
Online Pro Deals
Discounted tickets for family and friends