Job description

The Sous Chef is responsible for the strategic management, profitability, operating efficiency, Public Health/Safety Standards and customer satisfaction for fine dining and causal productions at Peek ‘n Peak Resort.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Provide working leadership to culinary team to produce efficient food services while handling multiple priorities with a high degree of professionalism.
• Use a wide variety of complex cooking techniques to prepare meats, fish, vegetables and other foods.
• Weigh, measure,and mix ingredients according to recipes or as instructed using various kitchen utensils and equipment.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens,broilers, grills, and roasters.
• Observe and test foods to determine if cooked sufficiently, using methods such as tasting,smelling, or piercing them with utensils.
• Monitor line staff to ensure proper food preparation methods, portion sizes, and garnishing and presentation of food.
• Facilitate a positive, high energy, productive environment to deliver superior customer service and ensure complete guest satisfaction.
• Inspect and clean food preparation areas, such as: equipment, work surfaces and serving areas to ensure safe / sanitary food-handling.
• Work in a team environment to complete departmental objectives and make recommendations for strategic planning.
• Partner with the Executive Chef to place orders, maintain inventory and operate within budget.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Review purchase records/usage reports to analyze operating costs and ensure adequate supplies with minimal waste.
• Maintain procedures to ensure (1) security and proper storage of inventory and equipment, (2) enforce adherence to operating instructions (3) minimize misuse of supplies to ensure to re-usable goods are wasted (4) analyze supplies /equipment and associated expenses, including preventative maintenance (5)research, evaluate and purchase approved supplies / equipment as needed.
• Train and monitor restaurant associates to guarantee all department / resort / company policies, procedures and safety rules are followed at all times.
• Monitor weekly labor to adhere to budget, meet operational needs and ensure complete guest satisfaction.
• Conduct coaching, performance appraisals, corrective counseling or termination of supervisors / associates as required.
• Conduct and attend meetings as required to communicate effectively with various departments.
• All other duties as assigned.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Proven ability to calmly multitask in a fast paced, high demand environment required.
• Working knowledge of food and beverage planning, production, presentation/service and cost control.
• Ability to develop and maintain effective operating and control processes to attain maximum efficiency while ensuring adherence to established guest service criteria.
• Superior leadership skills and ability to direct diverse groups of associates at all levels.
• Demonstrate excellent oral and written communication skills.
• Advanced knowledge of MS Office, including Word, Excel, Outlook and PowerPoint &internet research.
• Punctuality and dependability and, if the need arises, willingness to work non-scheduled shifts.

EDUCATION and/or EXPERIENCE

• Successful completion of a technical culinary education or apprenticeship program required.
• 5-7 years progressive experience in a high volume hotel, resort or banquet operation with a focus on fine dining required.
• 1-2 years supervisory experience required; previous Sous Chef experience strongly preferred.

CERTIFICATES,LICENSES, REGISTRATIONS

• Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.

PHYSICAL DEMANDS/WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Temperature generally is moderate and controlled by hotel environmental systems; however,must be able to work in extreme temperatures like freezers (-10°F) and kitchens(+110°F), possibly for one hour or more.
• Frequent handling of objects, reaching, maneuvering and continually positioning of oneself to perform assigned tasks.
• Ability to physically grasp supplies / cooking tools to lift off shelving and transport items up to 50 pounds around kitchen area.
• Demonstrate safe handling and proper usage of various kitchen machinery, including chopper,slicer, mixer etc.
• Constant performance of cutting skills on work surfaces about 3 to 4 feet in height.
• Flexibility to work evenings, weekends, holidays and variable schedule (based on business need) required.

Job Type: Full-time

Pay rate:

• Hourly pay

Shift:

• Day shift
• Evening shift

Weekly day range:

• Weekend availability

Experience:

• Culinary Experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: In person

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