Sous Chef

Constellation Brands•Park City, UT

20d•Onsite

About The Position

We are currently seeking to add a talented Sous Chef at High West Distillery. This position will take on high levels of responsibility; therefore, candidates will need to possess both strong culinary and management experience. This individual will be focused on our event and private party culinary program so experience in this area is highly preferred.

Requirements

A minimum of 4 years’ kitchen experience in similar capacity as sous chef or chef.
Must be able to communicate clearly and effectively in a professional, positive and constructive manner.
Strong events and banquet background
Requires attention to detail and high-pressure problem-solving skills.
Understanding of various cooking methods, ingredients, equipment and procedures.
Must have proficient computer skills and be familiar with programs such as outlook, Word and SharePoint.
Very strong technical skillset; knives, butchery, charcuterie, garde manger etc.
Be able to work in a standing position for long periods of time.
Acquire and maintain a serv-safe managers cert within 14 days of onboarding.
Must be able to work nights, weekends, and some holidays.
Must be able to be flexible as business indicates

Nice To Haves

Culinary Education preferred.

Responsibilities

Adopt and display a commitment to the overall culinary branding strategy of High West.
Manage meal services and ensure food is prepared to expectation, and all opening and closing checklists are completed.
Assist in completing monthly inventory and expense reconciliation.
Manage culinary team efficiently to meet and exceed guest expectations.
Encourage creativity and collaboration with other culinary staff members.
Maintain impeccable organization and cleanliness of kitchen, walk-ins and storage areas.
Assist in the selection, training, development, and evaluation of employees in kitchen through effective management and leadership
Lead the coordination of food preparation for events and private parties. Ordering, prep lists, execution etc. working directly with CdC.
Must be proficient in preparing a variety of meats, seafood, poultry, vegetables and other food types.
Produce recipes as needed to ensure consistency.
Ensure that sanitation standards as set forth by local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen and food storage areas
Ensure equipment needs and issues are rolled up to the CdC.
Manage food quality problems and product shortages.
Ensure the team is maintaining clean and sanitary workstations and equipment.
Attend all scheduled and requested meetings and be capable of bringing suggestions for improvement.
Performs other related duties as assigned by the CdC.