Banquet Sous Chef

Sundance Mountain Resort • Provo, UT

1d • $28 - $30

About The Position

Execute all aspects of the Banquet operation to successfully run the restaurant in the absence of the Banquets Chef de Cuisine. Properly cook food to the Sundance Standard being the example for cleanliness, safety, sanitation, and efficiency.

Requirements

• 1-2 Years in a job lead line cook or higher) relating to experience in supervising a team. Culinary education is not required but appreciated.
• Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
• Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail.
• Must possess or obtain a valid food handlers permit within 30 days of employment.
• Must be 21 years of age or older.

Nice To Haves

• Culinary education is not required but appreciated.

Responsibilities

• Work with Chefs in menu development and product research. Assist in preparing food for new menu changes.
• In the absence of the Chef de Cuisine, be able to assist in ordering food items daily.
• Lead staff by providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to products to ensure they meet standards for service.
• Conduct daily pre shift meetings with Cooks and Dishwashers to discuss training opportunities, operations and concerns.
• Work with Chef de Cuisine in monthly inventory counts.
• Manage the productivity of Cooks and Dishwashers ensuring efficiency and quality standards are met.
• Inspect all stations to ensure that product meets quality standards and is fully stocked for service.
• Provide leadership, refinement and training to Line Cooks I, II, and III.
• Provide support to other cooks and dishwashers.
• Ensure ticket times are according to Chef's standards.
• Conduct pre and post check ensuring all stations are clean and organized.
• Throughout shift ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order.
• Communicate with Chefs regarding ordering needs and equipment maintenance (preventative & emergency).
• Cook and prepare food according to recipes.
• Plate and garnish to standard.
• Comply with health code standards at all times.
• Maintain station throughout shift to ensure smooth execution of menu items.
• Ensure cooks follow Sundance standards for rotating and labeling food.
• Ensure food is stored at the proper temperature.
• Clean and sanitize equipment used.
• Clean work area and inspect the work of dishwashers and cooks.
• Contribute to a positive work environment.
• Provide support to Chef and production leadership to subordinates.
• Assist Chefs in the creation of specials, soups etc.
• Supervise production when Chef is not available.
• Handle any performance or staff problems and report to Chefs in a timely manner.
• Attend meetings in the absence of the Chef.
• Work proficiently in the capacity of Chef in all Sundance kitchen outlets. May be required to work in all kitchen outlets as Chef as business or staffing needs dictate.

Benefits

• Benefits package that includes: subsidized medical, dental, vision, 401k & paid time off policy.
• Employee discounts on dining and resort amenities
• Season Pass

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed