Banquet Sous Chef

O'Reilly Hospitality Management LLC•Livingston, MT

4d•Onsite

About The Position

This position is for a Banquet Sous Chef at Yellowstone Valley Lodge & Grill, a unique operation located on the Yellowstone River offering 22 cabins, an event space, and a fine dining restaurant. The employment is seasonal, typically from the first week of April through October, with a possibility of working at sister properties during the off-season. Seasonal housing is available for the right candidate. The role involves overseeing kitchen team members, ensuring food preparation meets standards, cooking during busy periods and events, and assuming responsibility for the kitchen in the Chef's absence.

Requirements

Proficient in food planning and preparation, purchasing, sanitation, security, personnel management, recordkeeping, and preparation of reports.
Pleasant, polite demeanor and maintains a neat and clean appearance.
Ability to motivate team members to work together to ensure food and service meet standards.
Ability to handle the pressures of coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Strong leadership, management, organizational, and communication skills.
Ability to spot and resolve problems efficiently.
Excellent verbal and written communication skills.
Ability to deliver results.
Ability to work well with, and motivate, a variety of personality types while maintaining tact and diplomacy.
Strong multitasking and prioritization skills.
Models behaviors to effectively motivate, lead, and develop the BOH team.
Maintains a positive reputation within the community.
Requires a minimum lifting capacity of 50 pounds (e.g., large bags of onions or crates of lettuce).
Must be able to bend and lift items of 40 pounds minimum overhead for storage.
Must be able to transport food and utensils weighing up to 10 pounds.
May be required to lift over 40 pounds on occasion.
Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Nice To Haves

Degree or certification from a culinary institution preferred.
Two years’ experience as a Sous Chef preferred.
Two years of kitchen supervisory experience with three years of kitchen operations experience, including at least one year in a lead cook position and one year in a steward position, or an equivalent level of education and experience.

Responsibilities

Observe kitchen team members engaged in preparing, portioning, and garnishing foods to ensure methods of cooking, garnishing, and portion sizes meet standards.
Give instructions to kitchen team members on the fine points of cooking.
Cook and carve meats, and prepare food during rush periods, banquets, and other social functions.
Assume responsibility for the kitchen in the absence of the Chef.
Prep food products using standardized food preparation techniques.
Visibly recognize the condition of food and monitor cooking temperatures.
Report to scheduled shifts on time and in uniform in accordance with company policy.
Know and comply with all company policies and procedures pertaining to this position.
Support team member recognition and engagement programs.
Embrace O’Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.
Perform other duties and responsibilities as required or requested.