VIAD

SOUS CHEF

3 weeks ago
Job ID
2017-9360
# Positions
1
Montana

Overview

 

Assists Location Chef in production and supervision of all Kitchen & Employee Dining operations. Models the way to ensure a quality guest and staff dining experience in a timely fashion, with good value, adhering to recipes, standards, safety, and within food cost guidelines while giving personal best in service. Must assist in other departments or with other job duties as requested or necessary.

Responsibilities

  1. Arrives to work on time and in proper uniform.
  2. Acts as kitchen Manager is absence of Chef; manages all tasks performed by kitchen employees and assumes oversight of food production and kitchen personnel.
  3. Must be able to effectively lead culinary staff and assist Location Chef in all daily aspects of Kitchen operations.
  4. Works designated stations and produces a quality product in a timely fashion for guests and staff.
  5. Presents creative daily specials for Dining Room.
  6. Generates prep lists for each station. Ensures that prep lists and accurate and completed.
  7. Trains, instructs and motivates Line cooks, Prep cooks in proper knife handling, sanitation, safety, food preparation, guest and staff satisfaction, etc.
  8. Assists EDR staff in organizing occasional specials and events for EDR.
  9. Assists Location Chef in monitoring all budgets, labor and food costs.
  10. Is an effective operator in controlling these costs, as well as breakage, repair and maintenance.
  11. Promotes, maintains and ensures clean and sanitary work areas and equipment.
  12. Will assist with deliveries to ensure accuracy with Storeroom Clerk.
  13. May complete necessary paperwork, i.e., Shift Report, Labor Report, High Cost Inventory Report, Warehouse Order Form, Schedules.
  14. Participates in Health Inspections and QA Inspections.
  15. Assists in all inventories and performs administrative duties as assigned.
  16. Enforces and follows all Company policies and regulations.
  17. Performs other job duties as assigned.

Qualifications

  • 1-3 years’ experience in kitchen management, preferably within a hotel restaurant setting.
  • Culinary degree or equivalency in work experience required.
  • Must have a strong knowledge of sanitation.
  • Serv-safe sanitation certificate preferred.
  • Must have general knowledge of all areas of food preparation and presentation methods, techniques, and quality standards.
  • Must be knowledgeable in plate presentation – depth, flavor and guest needs.
  • Must be able to multi-task, and calmly manage under pressure at times.
  • Should be knowledgeable in cost controls of food and labor, kitchen equipment, and/or services, ordering and inventory control.
  • Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
  • Ability to understand and follow specific instructions and procedures, including safety standards.
  • Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials required.
  • Ability to effectively lead, train and motivate staff required.
  • Must be an effective communicator and motivator, using tact and professionalism at all times.
  • Good organization and communication skills required.
  • Must provide instructions clearly and precisely, both verbal & written.
  • Strong interpersonal skills required.
  • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
  • Must be team-oriented, positive and upbeat.

Work Environment

  • High volume Kitchen/EDR in a Hotel setting.
  • National Park atmosphere.
  • Climate control equipment may or may not be present.
  • Position will require working in varying temperatures; including coolers, freezers, and hot line.
  • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
  • Kitchen environment may have times of high noise levels.

Non-smoking environment.

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