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, and Chef de Cuisine are not present, the Dining Sous Chef serves as the culinary manager on duty and may perform the duties of the Chef de Cuisine. The role is the primary liaison between the front of house and kitchen, leads cooks to performance standards, oversees preparation and production of menu items, and maintains kitchen cleanliness and equipment. The Dining Sous Chef completes daily production lists based on house counts and assists with food production across all kitchen stations. The position supports food inventories and ordering, coordinates and supervises production to menu specifications, assists with preparation, and checks the quality, portions, appearance, and palatability of food served to guests. It monitors cleanliness and equipment condition, reports deficiencies, supports smooth service, and follows food codes, company policies, and safety and training guidelines. The role also delivers the resort’s service standards, fosters effective communication and teamwork across departments, and upholds Garden of the Gods Resort and Club’s brand, culture, vision, mission, and values. The position requires a high school diploma or higher; a culinary degree or ACF certification is preferred. ServeSafe Manager certification is required. The work environment may include indoor and outdoor areas of the property and potentially inclement weather. Physical activities and environmental exposures are listed in the position specifications, including standing, walking, bending, reaching, lifting and carrying, working around kitchen chemicals and fumes, and working near machinery.

Requirements

High school diploma or higher.
ServeSafe Manager certification.
Advanced knowledge of specialized technical practices or thorough knowledge of professional-field practices and techniques; may require knowledge of policies and procedures and the ability to determine a course of action based on them.
Ability to work continuously as part of a team and communicate internally and across departments.
Ability to perform the physical activities and work in the environmental conditions described in the position specifications.

Nice To Haves

Culinary degree.
ACF certification.

Responsibilities

Supervise and coordinate food preparation and production according to the Executive Chef’s standards and menu specifications.
Execute culinary operations and serve as culinary manager on duty when senior chefs are absent; may perform Chef de Cuisine duties in their absence.
Lead cooks to performance standards and act as the main liaison between the front of house and kitchen.
Complete daily production lists based on house counts and assist with food production across all kitchen stations.
Assist with food inventories and oversee communication about food and supplies ordering with the purchaser.
Assist chefs and cooks in preparing cuisine.
Inspect food product quality and notify the chef when quality is unacceptable.
Ensure cuisine meets established portion, quantity, quality, appearance, and palatability standards.
Check physical cleanliness of operations and ensure staff practice clean-as-you-go techniques.
Maintain equipment in proper working order; inspect ovens, burners, faucets, and refrigerators, and report deficiencies to the chef and engineering.
Deliver the resort’s service standards and department-specific signature touch points.
Establish clear and complete cross-departmental communication among teammates.
Help ensure smooth service and adherence to food codes.
Maintain a professional appearance and attend to what matters most.
Comply with company policies and procedures and observe safety and training guidelines.
Uphold the resort’s brand, culture, vision, mission, and values, and help resolve problems when things go wrong.
Give guests and members a fond farewell.
Perform other duties as assigned and interface positively with other departments, offering assistance when needed.
Use equipment with care and maintain an organized, professional work environment.