Sous Chef - Breckenridge

Guest Services, Inc.•Breckenridge, CO

About The Position

The Sous Chef is the direct management assistant to the Chef and second in command in the kitchen. The role prepares foods for service as assigned by the Chef and General Manager, assists with planning, and gives direction to unit employees. The Sous Chef helps achieve operating and financial goals while ensuring food quality and meeting client objectives and customer needs. The position supports menu development, food costing, staffing, inventory, expense control, food safety, sanitation, and the planning and supervision of culinary work. It also requires frequent movement and standing throughout the workday, lifting and carrying items of varying weights, and working in temperature extremes in freezer, refrigerator walk-in, and grill areas.

Requirements

High school diploma or GED equivalent required.
Food Safety Certification.
Strong sanitation habits.
Strong customer service abilities and willingness to assist customers and coworkers.
Ability to interact and communicate well with the client.
Ability to problem solve.
Ability to read and write work-related documents in English.
Ability to understand and clearly speak English with customers and coworkers.
Physical presence at the job site is essential to perform job duties.

Nice To Haves

Culinary or associate degree in food service or a related field preferred.

Responsibilities

Assist in planning and developing menus and forecasting portion specifications for the unit.
Analyze and cost food items, and ensure compliance with the established budget.
Assist in recruiting, supervising, training, scheduling, disciplining, and directing culinary staff.
Control expenses and determine the unit’s food and supply needs.
Maintain inventory control of food and supplies.
Maintain and ensure a safe facility environment, including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
Plan, schedule, supervise, and participate in the unit’s culinary work to ensure proper production, assignment distribution, and prompt, efficient food preparation.
Ensure food quality standards are met and food quantities are sufficient for expected needs.
Remain aware of safety issues and report them immediately to the manager.
Prepare foods for service according to assignments from the Chef and General Manager.
Assist in directing unit employees and meeting operating and financial goals, client objectives, and customer needs.