Events & Catering Sous Chef

Tamarack Resort•Donnelly, ID

1d•Onsite

About The Position

A Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction. You will be responsible for preparing food items according to standard recipes, while maintaining an organized and clean workstation, properly store all food items to meet sanitation standards. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies, and complete daily work orders. 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. Tamarack Resort offers a comprehensive benefits package. 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.

Requirements

Ability/flexibility to work 45-55+ hours per week including mornings, evenings, weekends and/or holidays
Strong interpersonal and conflict resolution skills
Stable and progressive work history
Problem solving abilities
Self-motivated and organized
At least 2 years cooking experience
6 months managing a full-service restaurant kitchen
Familiarity with alcoholic beverage control laws
Possession of valid Class C Driver License with a driving record meeting the minimum standards required by the resort insurance carrier
Valid food handlers’ card
Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents
Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community
Ability to write speeches and articles for publication that conform to prescribed style and format
Ability to effectively present information to top management, public groups, and/or boards of directors
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations
Ability to define problems, collect data, establish facts, and draw valid conclusions
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables
Must be able to speak, read and understand advanced cooking directions
Must have flexible schedule and availability to work nights, weekends and/or holidays

Nice To Haves

Knowledge of an array of cuisine
General familiarity of wine

Responsibilities

Providing supportive leadership to kitchen staff throughout food service
Assisting the Head Chef in monitoring kitchen activities
Expediting orders to ensure quality taste or presentation
Taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction
Preparing food items according to standard recipes
Maintaining an organized and clean workstation
Properly storing all food items to meet sanitation standards
Completing opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors
Inspecting storage areas for organization, and cleanliness
Completing scheduled inventories
Stocking and requisitioning necessary supplies
Completing daily work orders
Providing exceptional food quality
Maintaining confidentiality of proprietary information, and protecting company assets
Having full knowledge of all menu items, and recipes
Practicing proper trash and recycling
Working calmly and effectively under pressure, as well as maintaining an efficient task orientated schedule
Knowing ingredients for flavor profiles and advanced cooking techniques
Clearly understanding the needs of your guests and being able to provide service at a high level
Executing orders in a timely manner and accounting for all orders properly and accurately
Communicating additional meal requirements, allergies, dietary needs, and special requests
Maintaining knowledge of all incoming items and communicating between your team members daily
Guest maintenance, and attention to detail throughout the guest’s experience
Finishing all opening and closing duties on a deadline basis, including completing daily prep requisitions