Sous Chef - Green O

Knightsbridge Capital Corporation•Greenough, MT

2d•Onsite

About The Position

The green o is nestled deep on the densely timbered southern edge of Paws Up Ranch, the green o is a hidden gem designed for adults searching for the perfect blend of adventure and serenity. Staying true to our Montana roots, we’ve created 12 secluded Haus accommodations that give you the ultimate in privacy while surrounding you in nature. This isn’t just a luxury resort. This is a place where breathtaking views meet thrilling outdoor adventures—a place where your soul and spirit can wander. The Social Haus is located at the center of the resort, the Social Haus is the true heart of the green o, just a short walk from each of the Haus accommodations. Soaring windows open to the outdoors, allowing the mingling of cooking aromas with the fresh, pine-scented air. Details like Shou Sugi Ban wood, stained to match the surrounding pine trees, and artisan-designed custom lighting accentuate the feeling that you’re enveloped in the forest. Inside, you’ll encounter the inner circle bar, an intimate lounge, a dining area and an open kitchen. Take in the sights and smells as you watch chefs prepare exquisite meals for breakfast, lunch and dinner. Paws Up Montana l the green o is seeking a Sous to add to our team. The role of the Sous Chef is to assists in the culinary management and food creation of an assigned restaurant outlet.

Requirements

High school diploma, GED or vocational training or job-related course work; Certificate in culinary arts or relevant field
Experience as a Lead Line Cook, or Sous Chef is helpful, but we are willing to invest and teach the right individual
Proven ability to plan menus
Order and control inventory
Valid Food Handler’s License
Valid State Driver’s License

Responsibilities

Supervise culinary team members through multiple meal functions to ensure that methods of cooking, garnishing and portion sizes are as defined by recipes and consistently adhered to
Exhibit culinary talents by personally performing tasks while leading the staff and managing food-related functions
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Identify and communicate production needs to culinary team members
Meet daily with Executive Chef and Culinary management to coordinate and ensure production standards, determine specials, employee meals, review kitchen personnel needs and issues, etc.
Conduct shift meetings with culinary department
Understand and follow the food allergy procedure and special orders/restrictions
Estimate daily production needs and communicate production needs to culinary team members
Assist in the development of menus and food items
Work to continually improve guest dining satisfaction
Improve service by communicating and assisting to understand guest needs, providing guidance, feedback, and individual coaching when needed
Submit future goals, operational improvements, and personnel management with our Culinary Management
Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance
Interview, hire, train, and develop culinary team members
Identify, address and document individual employee performance according to standard operating procedures
Perform a daily “walk through” of inventory to prioritize product utilization
Purchase and order of all food product and supplies for multiple outlets
Manage culinary operations and ensures compliance with all Food & Beverage policies, sanitation, food standards and procedures.