Events & Catering Sous Chef

Tamarack Resort•Donnelly, ID

About The Position

SUMMARY The Banquet Chef plays a vital role in our kitchen and provides extraordinary service to our guests. The Banquet Chef is responsible for planning and directing food preparation in the respective food outlets and resort banquet events, ensuring the food produced is of the highest quality. In addition, you will be responsible for planning, organizing, directing, and supervising the work of employees in these various departments. EMPLOYEE EXPERIENCE Working at Tamarack is an incredibly rewarding and magical experience. Not only will you be working in a beautiful mountain environment, but you will also receive amazing employee perks like a season pass for you and your family, resort discounts, free childcare and more! Tamarack Resort offers a comprehensive benefits package including free childcare, season passes, employee housing in our brand-new housing units, resort discounts, 401k, health, dental, vision, life insurance, and more! We are passionate about guest service and delivering memorable experiences to all who enjoy Tamarack. Mountains, meadows and lakes are for everyone, and our resort community is no different. We are committed to promoting equality, diversity and inclusion in hiring, training, and career advancement. We celebrate and respect our diverse team members and guests. ESSENTIAL DUTIES AND RESPONISIBILITES include the following. Other duties may be assigned.

Requirements

One-year certificate from college or technical school; or two years related experience and/or training in the food and beverage industry; or equivalent combination of education and experience.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra and geometry.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
The employee is regularly required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms.
The employee frequently is required to talk or hear and taste or smell.
The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.
The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
While performing the duties of this job, the employee is frequently exposed to moving mechanical parts.
The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, risk of electrical shock, and risk of radiation.
The noise level in the work environment is usually loud.

Nice To Haves

Current Cardiopulmonary Resuscitation (CPR) and First Aid certifications recommended.

Responsibilities

Plan and direct food preparation for respective restaurants, food outlets, and banquet events.
Cook foodstuffs in quantities according to menu and number of persons to be served.
Provide excellent customer service to customers, employees, and business partners.
Supervise all junior kitchen and banquet staff.
Establish the priorities each day and assign tasks to banquet and kitchen staff.
Brief banquet and kitchen staff about upcoming functions.
Provide support and training to other kitchen staff (ex: in line cooking, food preparation and dish plating).
Maintains current knowledge, implements, and enforces resort policies, procedures, rules, and regulations.
Clean and maintain all kitchen appliances and surfaces.
Take a physical inventory of specific food items for the daily inventory and order new supplies where necessary.
Participate in the development and implementation of business strategies for restaurant and catering areas that are aligned with Tamarack’s overall mission, vision, values and strategies.
Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
Develops and implements safety and sanitation programs for employees and guests at each outlet.
Regularly reviews and evaluates the degree of customer acceptance of the individual restaurants and banquet service.
Recommends new operating and marketing policies whenever declining or constant sales imply dissatisfaction by our customers, a material change in the make-up of our customer market, or a change in the competitive environment.