VIAD

EMPLOYEE DIINING/SPECIAL EVENTS SOUS CHEF

3 weeks ago
Job ID
2017-9450
# Positions
1
Montana

Overview

 


The employee dining room cook produces a variety of quality hot/cold food for staff in a clean, safe, sanitary environment. Follows established cycle menus & standardized recipes and gives personal best in service.  Adheres to all sanitation regulations and requirements and assists in other kitchen areas and departments or with other job duties as requested.

 

The EDR Sous Chef at Glacier Park Lodge is a key position in ensuring a high quality meal program is served daily for our staff members.  Positive attitude and ability to produce a variety of food items is essential.  Must be able to produce in large batches for large groups of staff members daily.

 

This position is a member of the culinary management team and assists the kitchen in all aspects while specifically focused on the employee dining room program and special events.

 

Works directly with location Chef to meet food production needs for employee dining room and catered functions.

 

Must be able to manage the food production for high volume high variety food operations.

Responsibilities

  1. Arrives to work on time and in proper uniform.
  2. Produces a quality product in a timely fashion to meet specified meal times for employees.
  3. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups and other food items in accordance with standardized recipes.
  4. Takes initiative to prepare creative specials and meals that utilize leftovers and are within flavor profile and costs guidelines.
  5. Assist with the ordering and inventory of food items and supplies for the employee dining room while maintaining food cost.
  6. Assist in meeting food and labor costs established for the operation.
  7. Assist in the food production for special events and catered function within the culinary department.
  8. Teach, mentor, monitor other cooks, and ensure food quality, food quantity for each meal period.
  9. Monitor all food safety and HACCP processes for the EDR to include completing logbooks.
  10. Participates in all health and QA inspections for the department.
  11. May prepare special meals, and assist with banquets & events as needed.
  12. Slices, grinds, and cooks meats and vegetables using a full range of cooking methods and techniques.
  13. Assists with other duties or in other kitchen stations as needed.
  14. Checks supplies, prep lists, ensures all items are prepared in a timely fashion, and replenishes service lines as needed.
  15. Inventories menu items and works with EDR manager, storeroom clerk and Location Chef to ensure all food items are stocked and ready for production.
  16. Cooks food items in batches and ensures high food quality and food safety for the employee dining room.
  17. Communicates with supervisor any issues or concerns.
  18. Ensures proper quantity of food is produced for each meal period.
  19. Maintains a neat and clean kitchen space and employee dining room.
  20. Cleans and maintains kitchen equipment, utensils, dishes, pots, pans, glassware, tables, refrigerators, deep fat fryers, ovens, ranges and all other work areas according to sanitation regulations.
  21. Uses dish machine to properly and safely clean dishes, utensils, pots, pans, and glassware.
  22. May periodically train new employees or staff from other departments to help in the EDR.
  23. Must be able to lead a team to ensure meal service is smooth and food quality and quantity are met.
  24. Addresses staff concerns with food quality immediately and finds solutions.
  25. Works with EDR manager to ensure a high quality employee dining room program is achieved while adhering to standardized recipe and cycle menu while meeting budgeted requirements.
  26. Completes GPI Sanitation program.
  27. Complies with all health and safety codes in handling and storage of all food products and kitchen equipment.
  28. Adheres to all hotel policies, regulations, and standards as set by GPI Executive Chef and company.
  29. Assists in other departments or with other job duties as assigned.

Qualifications

  • Culinary degree, training or equivalent work experience required.
  • 2-4 years’ experience in high volume food production, banquet style, and catering or convention operations required.
  • Must possess a wide range of advanced cooking methods, techniques and product knowledge.
  • Must have proper knowledge of current accepted food safety, HACCP and sanitation regulations.
  • Must be able to safely use cleaning equipment and supplies.
  • Solid cooking and knife skills required.
  • Must be able to read and write effectively.
  • Must have strong organization skills.
  • Must be able to communicate clearly and respectfully.
  • Strong interpersonal skills required.
  • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
  • Must be respectful of diversity and possess the ability to work effectively with all experience levels of staff
  • Must be team-oriented, positive and upbeat.
  • Must be able to work efficiently alone, or as part of a team.

Work Environment

  • High volume Kitchen/EDR in a Hotel environment.
  • National Park setting.
  • Climate control equipment may or may not be present.
  • Position requires working in varying temperatures, including occasional work within coolers and freezers.
  • 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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