Catering Assistant Sous Chef - Summer Seasonal

Jackson Hole Mountain Resort•Teton Village, WY

30d•Onsite

About The Position

This is a seasonal full-time position at Jackson Hole Mountain Resort. The Catering Assistant Sous Chef is responsible for overseeing cleanliness, prep, and quality of food for all restaurant operations. This role requires knowledge of all products, their locality, and product placement within restaurant locations. The position involves managing time efficiently, communicating effectively with staff and managers, and contributing to menu ideas and development. The Assistant Sous Chef must understand food and labor cost principles, manage inventory to minimize waste, and enforce company policies. They will actively assist Chefs with supervision, quality control, and directing staff in the absence of Chefs. This role also involves setting an example for new staff, instructing on kitchen protocol, and assisting with overall kitchen management and menu development. Constant awareness of time is crucial to ensure readiness for service periods, and the ability to follow instructions with urgency is required. The role includes learning all food products, safely handling kitchen equipment, and executing fabrication of fish/meats, with the ability to train others. Adherence to hygiene policies and serving the public when needed are also key responsibilities.

Requirements

Minimum 2-4 years fine dining experience required.
High school diploma or equivalent required.
Excellent knowledge of food products and handling.
Ability to safely operate all kitchen equipment.
Extremely strong understanding of restaurant work.
Willingness to learn preparation and handling of ingredients.
Ability to multitask on various levels under very high stress levels.
Strong understanding of personal hygiene and sanitation techniques as they pertain to restaurant work.
Ability to effectively communicate between language barriers.
Strong team player.

Nice To Haves

Formal culinary training preferred.
ServSafe or equivalent preferred.

Responsibilities

Overseeing cleanliness, prep, and quality of food for all restaurant operations.
Managing time efficiently, both personal and for others.
Providing adequate communication with line-level employees and Managers on Duty (MODs).
Assisting with menu ideas, including research of food, ingredients, food trends, and composing/developing ideas.
Keeping tabs on pars and managing inventory of stations to minimize waste while maintaining proper levels.
Enforcing company-wide policies.
Actively helping Chefs with supervision and quality control.
Directing staff in the absence of Chefs to meet goals and expectations.
Setting an example and instructing new staff on kitchen protocol.
Assisting Chefs on special projects, overall kitchen management, and menu development.
Ensuring proper readiness for all service periods by being aware of the clock.
Following exact instructions with a sense of urgency.
Learning all food products.
Safely handling knives, mandolins, slicers, blenders, and various other kitchen equipment.
Executing the fabrication of fish/meats and training others to do so.
Adhering to JHMR/Teton Co. Health Dept. Hand Washing Policy.
Demonstrating proper hygiene.
Talking to and serving the public if needed.
Reporting anything that needs immediate attention to the appropriate manager.
Working with all restaurant staff to better serve guests.
Assisting management in maintaining a clean and organized kitchen.
Being on time and in proper uniform at the beginning of shift, including proper footwear.