Sous Chef - Adventures on the Gorge

Aramark

About The Position

Adventures on the Gorge is a premier outdoor adventure destination located on the rim of the New River Gorge in West Virginia, a UNESCO World Heritage site. Offering world-class whitewater rafting, ziplining, rock climbing, and more, the resort combines thrilling experiences with cozy accommodations, exceptional dining, and breathtaking views. With a mission to create unforgettable memories, Adventures on the Gorge is the perfect place for adventurers and nature lovers alike. As a Seasonal Sous Chef for Adventures on the Gorge, this position will be directly responsible for the organization and leadership of all kitchen areas, including staff development, menu development, staff coordination, food production, food quality, consistency and presentation of product, safety / sanitation and HACCP directives. Team member will be required to support and assist with implementation of the Executive chefs and/or Aramark food and beverage initiatives, providing leadership and support for direct reports including supervisors, cooks, and other food and beverage team members. The team member will support Aramark’s food management initiatives which include, planning, production, product, process, post analysis, select and develop recipes, to ensure consistent quality, and quality standards. The team member will oversee maintenance of all kitchen equipment and small wares. This position should spend no more than 40% of their time cooking.  The team member may oversee special catering events and may also offer culinary instruction and/or demonstrations of culinary techniques. The Sous Chef directly supervises kitchen personnel while assisting the Executive Chef with hiring, discipline, performance reviews and recommends pay increases. The Sous Chef reports to the Executive Chef.

Requirements

AOS/BS in Culinary Arts or equivalent experience
Minimum 5+ years of industry & culinary management experience in high volume food service and restaurant operations.
Ability to manage in a diverse environment with focus on client and customer service
Experienced and proficient in the latest sanitation and HACCP standards.
Ability to control cost - food & labor
Understanding, support and development of sustainable cuisine
Experience in demonstration cooking
Menu writing and development ability
Computer literacy including word processing and presentation software
People management and culinary leadership experience
Personnel development and training.
Organizational skills and ability to introduce or implement and execute Destinations culinary program and brand development.

Nice To Haves

P&L accountability and/or contract-managed service experience is desirable.

Responsibilities

Assists in the development and planning of concepts of service, policy, procedures and menus for food outlets and banquets.
Provide seasonal as well as holiday and special event menu support and or recommendations to Executive Chef.
Identifies, researches, develops, recommends and implements policies and procedures relating to food preparation
Supervises the training and cross training of kitchen staff for different phases and levels of food preparation.
Schedules the staff according to volume and assigns tasks.
Interviews and hires new employees and carries out employee performance appraisals and disciplinary action.
Liaises with other departments, ensuring communication and resolution of problems.
Supervises, expedites and participates in food preparation for restaurants and banquets, in accordance with standards of quality, quantity, taste and presentation.
Assists in the development of food specifications.
Conducts and develops portion control tests for yield and quantity.
Prevents spoilage and contamination of food by enforcing proper sanitation practices.
Coordinates HACCP Program with all Sous Chefs, supervisors and ensures HACCP logs are accurately filed.
Attends and conducts Sous Chef and supervisor’s meetings to ensure coordination of activities, and review of policies and procedures.
Meets with other departments and clients to plan and coordinate food and beverage functions.
Ensures compliance with departmental policies, rules and regulations.
Completes Key Item Inventory 10 menu items in the kitchen department.
Ensures Quick Check System is used daily for all potentially hazardous food items.
Acts as Chef de Cuisine in his/her absence.
Complies with the ARAMARK policies and procedures.