Food & Beverage Supervisor - Sous Chef (Park City, UT, US)
About The Position
Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first). The Sous Chef is responsible for the overall quality of food and service, they also assist with the management of the kitchen environment. The Sous Chef ensures staff and food quality provides guests with a pleasant dining experience on a daily basis. This role also assists the Chef with payroll, inventory, and other office duties.
Requirements
- Previous culinary experience
- Management or supervisory experience
- Advanced Culinary Skills
- Guest Service skills
- Ability to communicate in English
- Able to stand or walk for 12 hours
- Able to carry 50+ lbs
- ServSafe Certification or willingness to obtain
- High School Diploma or equivalent
Nice To Haves
- Familiarity with purchasing systems, MS Office Suite and Outlook
- Ability to communicate in Spanish
- Previous experience in high-volume restaurants
- Degree in Culinary Arts
Responsibilities
- Assist Chef with menu planning, production and delivery
- Ensure food safety across all operation
- Ensure entire outlet operates under HACCP guidelines and adheres to ServSafe Culinary Guidelines
- Assist Chef with scheduling of staff to budgeted labor by resolving payroll exceptions, approvals, and labor distribution reports
- Assist Chef with ordering/receiving, cost transfers, variance reports and inventory control of all food, beverages, supplies, etc. purchased for the entire building
- Conduct routine line checks and maintain food quality of all food served and produced
- Develop and train culinary interns
- Assist Chef with training and retaining all food service personnel
- Educate staff of classical and contemporary culinary techniques
Benefits
- Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
- MORE employee discounts on lodging, food, gear, and mountain shuttles
- 401(k) Retirement Plan
- Employee Assistance Program
- Excellent training and professional development
- Referral Program
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Industry
Accommodation
Education Level
High school or GED
Number of Employees
5,001-10,000 employees
