Events & Catering Sous Chef

Tamarack Resort•Donnelly, ID

16h•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 in a beautiful mountain environment. Tamarack Resort is passionate about guest service and delivering memorable experiences to all who enjoy Tamarack, and is committed to promoting equality, diversity and inclusion in hiring, training, and career advancement.

Requirements

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
Strong interpersonal and conflict resolution skills
Stable and progressive work history
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

Provide supportive leadership to kitchen staff throughout food service
Assist the Head Chef in monitoring kitchen activities
Expedite orders to ensure quality taste or presentation
Take on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction
Prepare food items according to standard recipes
Maintain 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
Stock and requisition necessary supplies
Complete daily work orders
Work 45-55+ hours per week including mornings, evenings, weekends and/or holidays
Provide exceptional food quality
Maintain confidentiality of proprietary information, and protect company assets
Maintain full knowledge of all menu items, and recipes
Practice proper trash and recycling
Work calmly and effectively under pressure, as well as maintaining an efficient task orientated schedule
Have problem solving abilities, be self-motivated and organized
Know ingredients for flavor profiles and advanced cooking techniques
Clearly understand the needs of your guests and be able to provide service at a high level
Execute orders in a timely manner and account for all orders properly and accurately
Communicate additional meal requirements, allergies, dietary needs, and special requests
Maintain knowledge of all incoming items and communicate between your team members daily
Perform guest maintenance, and attention to detail throughout the guest’s experience
Finish all opening and closing duties on a deadline basis, including completing daily prep requisitions
Speak, read and understand advanced cooking directions