Banquet Sous Chef

Sundance Mountain Resort•Aspen Grove, UT

2d•$25 - $26

About The Position

The Banquet Sous Chef executes all aspects of the banquet operation and can successfully run the restaurant in the absence of the Banquets Chef de Cuisine. The role prepares food to Sundance standards and sets an example for cleanliness, safety, sanitation, and efficiency. The position is full-time and year-round, with open availability and required weekend and holiday availability. The rate of pay is $25.00–$26.00 per hour, depending on experience (DOE).

Requirements

1–2 years of experience in a job-lead line cook role or higher, with experience supervising a team.
Good working knowledge of fresh seasonal produce and meat and poultry preparation for cooking.
Working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation, and electronic mail.
Must possess or obtain a valid food handler's permit within 30 days of employment.
Must be 21 years of age or older.
Ability to perform the listed physical duties, including regularly standing, walking, using hands, reaching, communicating, and tasting or smelling; occasionally sitting, climbing or balancing, and stooping, kneeling, crouching, or crawling; regularly lifting or moving up to 25 pounds, frequently up to 100 pounds, and occasionally more than 100 pounds.
Must be available to work weekends and holidays.
Open availability is required.

Nice To Haves

Culinary education is appreciated but not required.

Responsibilities

Work with chefs on menu development and product research, and assist with food preparation for menu changes.
Assist with daily food ordering in the absence of the Chef de Cuisine and communicate ordering needs to chefs.
Lead staff by preparing written production lists, assigning tasks, checking product quality, and making adjustments to meet service standards.
Conduct daily pre-shift meetings with cooks and dishwashers to discuss training opportunities, operations, and concerns.
Work with the Chef de Cuisine on monthly inventory counts.
Manage cook and dishwasher productivity to ensure efficiency and quality standards.
Inspect stations to ensure products meet quality standards and are stocked for service.
Provide leadership, refinement, and training to Line Cooks I, II, and III, and support other cooks and dishwashers.
Ensure ticket times meet the chef's standards.
Conduct pre- and post-shift checks to ensure stations are clean and organized.
Monitor sanitizer bucket changes, food temperatures, and equipment condition throughout the shift.
Communicate equipment maintenance needs, including preventive and emergency maintenance, to chefs.
Cook and prepare food according to recipes; plate and garnish to standards.
Comply with health code standards; maintain stations for smooth menu execution; and ensure food is rotated, labeled, and stored at proper temperatures.
Clean and sanitize equipment and work areas, and inspect the work of dishwashers and cooks.
Contribute to a positive work environment and support the chef and production leadership.
Assist chefs in creating specials, soups, and other items.
Supervise production when the chef is unavailable; handle staff or performance problems and report them to chefs in a timely manner.
Attend meetings in the chef's absence.
Work as a chef in all Sundance kitchen outlets as business or staffing needs dictate.
In the absence of the Restaurant Chef, carry out supervisory responsibilities under organizational policies and applicable laws, including interviewing, hiring, training, planning and directing work, evaluating performance, rewarding and disciplining employees, addressing complaints, resolving problems, and completing and submitting related paperwork to HR.