INTERNAL POSTING ONLY - Sous Chef - Kitchen Assistant Manager

Quinn's Hot Springs • Paradise, MT

8d • Onsite

About The Position

The Sous Chef supports the Executive Chef in the daily leadership and operation of the kitchen. This position is responsible for maintaining established standards of food quality, safety, cleanliness, productivity, and service while providing effective leadership, training, and supervision to kitchen staff. The Sous Chef serves as a key member of the kitchen leadership team and assumes responsibility for kitchen operations in the absence of the Executive Chef. This position is expected to lead by example, communicate effectively, maintain a positive and professional work environment, and consistently uphold the standards and values established by Quinn’s Hot Springs Resort.

Requirements

• Excellent communication skills.
• Ability to work in a very fast paced environment.
• Willingness and ability to learn all menu items, their ingredients, and the appropriate preparation technique.
• Strong kitchen knowledge and ability to work as part of a team.
• Strong organization and active listening skills.
• Exceptional time management skills.
• Passion and desire to assist in the preparation and delivery of outstanding meals.
• Ability to work on your feet most of the shift.
• Prolonged periods of standing and walking.
• Must be physically able to climb ladders, bend, crawl, and access awkward spaces
• Ability to walk up and down stairs.
• Ability to lift up to 50 pounds unassisted.
• Previous experience as a Sous Chef desired.
• 2-5 years experience in a professional kitchen.

Responsibilities

• Maintain the highest standards of food handling, preparation, sanitation, cleanliness, and food safety in accordance with QHSR policies and applicable regulations.
• Maintain a consistent awareness of operational needs, including opportunities for improvement, maintenance concerns, workflow efficiencies, and other factors that may impact daily kitchen operations.
• Maintain open and timely communication with the Executive Chef regarding operational concerns, staffing issues, food quality, equipment needs, workflow challenges, and other matters affecting the kitchen.
• Consistently uphold the food quality, preparation, presentation, and service standards established by the Executive Chef.
• Conduct daily food tastings to ensure recipes, seasoning, presentation, and overall product quality remain consistent with established standards.
• Provide active leadership and direction of kitchen operations whenever the Executive Chef is unavailable.
• Train kitchen employees according to standards established by the kitchen leadership team, including the Executive Chef, Sous Chef, and Food & Beverage Director.
• Provide close supervision and ongoing coaching to new and existing employees until they demonstrate the required level of competency, quality, productivity, and consistency. Provide additional training or retraining when necessary.
• Maintain consistent communication with kitchen employees to ensure expectations are clearly understood, concerns are addressed promptly, and the work environment remains positive, respectful, and productive.
• Inspect and evaluate incoming products to ensure quality standards are met. Identify and communicate concerns regarding products that do not meet established specifications and determine, in coordination with kitchen leadership, whether products should be accepted or used.
• Continuously identify and implement opportunities to improve productivity, efficiency, food quality, consistency, and overall guest service.
• Fully support and contribute to the goals, standards, philosophies, and direction established by the Executive Chef and kitchen leadership team.
• Maintain a thorough understanding of and consistently comply with all Quinn’s Hot Springs Resort policies, procedures, and standards.
• Maintain professional conduct and appropriate behavior when interacting with employees, guests, vendors, and other members of the QHSR team.
• Immediately address critical concerns involving food safety, food preparation, employee conduct, or other serious operational issues. When an issue is not critical and can reasonably be addressed after service, follow appropriate timing and communication practices to avoid disrupting operations.
• Periodically confirm that employees understand their job responsibilities, performance expectations, and applicable kitchen standards.
• Assist in establishing, maintaining, and reinforcing systems and controls designed to minimize food waste, product loss, equipment damage, and unnecessary maintenance costs.
• Be capable of performing the essential functions of kitchen positions and assisting with operational tasks as directed by the kitchen leadership team, while maintaining a high standard of quality and professionalism.
• Demonstrate a strong commitment to learning and retaining the knowledge, techniques, standards, and expectations communicated by the Executive Chef.
• Share knowledge, skills, and culinary techniques with kitchen employees while actively monitoring their understanding, retention, and ability to consistently execute established standards.
• Provide appropriate supervision, instruction, and guidance to employees when preparing new, complex, or unfamiliar recipes and menu items.
• Lead by example in all areas of performance, professionalism, creativity, work ethic, and hospitality. The Sous Chef is expected to set a standard of excellence for the entire kitchen team.

Benefits

• Group Health Insurance (30+ hours per week)
• Dental & Vision Insurance (FT & PT employees qualify)
• 401(k) Retirement with company match
• Holiday Pay
• Manager level PTO for FT employees
• Aflac
• FREE soaking for employee and a guest
• FREE lodging benefits
• Meal benefits
• Rewards & Recognition
• Employee Referral Program
• Discount pricing in the gift shop and coffee shop

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed