Dining Sous Chef

Garden of the Gods Resort and Club•Colorado Springs, CO

About The Position

The Dining Sous Chef supervises and coordinates food preparation according to standards set by the Executive Chef and is responsible for executing culinary operations. When the Executive Chef, Executive Sous Chef, or Chef de Cuisine is absent, the Dining Sous Chef serves as the culinary manager on duty and may perform the Chef de Cuisine’s duties. The role is the primary liaison between Front of House and the kitchen, leads cooks to performance standards, oversees preparation and production of menu items, and maintains the kitchen’s cleanliness and equipment. The Dining Sous Chef completes daily production lists based on house counts, assists with all aspects of food production, and must be able to cover all kitchen stations. The position requires continuous teamwork and internal and cross-departmental communication, including daily verbal and written communication, weekly verbal, written, and electronic communication, and occasional one-on-one coaching sessions. The position requires a high school diploma or higher. A culinary degree or ACF certification is preferred. A Serve Safe Manager certification is required. The work environment may include indoor and outdoor areas of the property, including occasional work in inclement weather. The Resort and Club describes its environment as diverse, dynamic, and supportive of team members’ career development.

Requirements

High school diploma or higher.
Serve Safe Manager certification required.
Advanced knowledge of specialized technical practices or thorough knowledge of the practices and techniques of a professional field.
Ability to apply policies and procedures and determine an appropriate course of action.
Continuous teamwork and internal and cross-departmental communication.
Ability to perform the physical and sensory activities identified in the position analysis, including frequent standing, walking, bending, crawling, reaching, crouching, kneeling, balancing, pushing or pulling, lifting and carrying up to 50 pounds, manual dexterity, and visual and hearing tasks.

Nice To Haves

Culinary degree.
ACF certification.

Responsibilities

Assist with food inventories.
Communicate about and oversee food and supply orders with the purchaser.
Supervise and coordinate food production according to menu specifications and culinary training.
Assist chefs and cooks with preparing cuisine.
Inspect food product quality and inform the chef when quality is unacceptable.
Ensure cuisine served to guests meets established standards for portions, quantities, quality, appearance, and palatability.
Check the physical cleanliness of operations and ensure staff use clean-as-you-go techniques.
Maintain equipment in proper working order; inspect ovens, burners, water faucets, and refrigerators, and report deficiencies to the chef and engineering.
Serve as culinary manager on duty when designated senior culinary leaders are absent and may perform Chef de Cuisine duties in their absence.
Complete daily production lists assigned by the Executive Chef based on house counts.
Assist with all aspects of food production and cover all kitchen stations.
Deliver “I Am Proud” service standards and department-specific signature touch points.
Establish clear and complete cross-departmental communication channels among teammates.
Solve problems, investigate issues as needed, and help ensure smooth service.
Adhere to food codes, company policies and procedures, and safety and training guidelines.
Uphold Garden of the Gods Resort and Club’s brand, culture, vision, mission, and values.
Be empowered to resolve service issues and provide guests or members with a fond farewell.
Perform other duties as assigned.
Interface positively with other departments and offer assistance when needed.
Use equipment carefully and maintain an organized, professional work environment.