Sous Chef - The Peak - Park City - Full time.

PROMONTORY CLUB MASTER•Park City, UT

11d•$31 - $0•Onsite

About The Position

Promontory Club is hiring a Sous Chef for The Peak restaurant in Park City, Utah. The Sous Chef assists the Chef de Cuisine in maintaining an elevated, luxury environment for Members and staff, and is responsible for product quality and plate presentation. Under the Chef de Cuisine’s direction, the role maintains Promontory standards, policies, and procedures in accordance with the organization’s mission and vision. The Sous Chef oversees the outlet’s daily operations and its people, product, and profit. The position may also provide support at other Promontory food outlets and special catering events. The role requires a broad culinary background emphasizing modern Japanese and Asian cuisine, along with financial acumen, computer skills, attention to detail, and the ability to multitask professionally in a fast-paced environment. A high school diploma or GED is required; a culinary degree or a combination of schooling and work experience is preferred. TIPS and ServeSafe certifications must be held and maintained, and candidates must be at least 21 years old. Applicants must be authorized to work in the United States without sponsorship. The work involves standing for long periods and occasionally lifting 30 or 50 pounds. Various hours, nights, holidays, and weekends may be required. The starting wage is $31 per hour or commensurate with experience. Promontory offers competitive wages and benefits, including insurance coverage, vacation, holiday pay, employee meals, uniform allowances, golf privileges, and yearly bonuses.

Requirements

High school diploma or GED equivalent.
Broad culinary experience with an emphasis on modern Japanese and Asian cuisine.
Must hold and maintain TIPS and ServeSafe certifications.
Must be at least 21 years of age.
Strong financial acumen.
Computer skills and competency with Microsoft Word, Excel, Outlook, and POS software.
High attention to detail and ability to multitask in a fast-paced environment while maintaining professionalism.
Ability to stand for long periods.
Ability to occasionally lift 30 or 50 pounds.
Willingness to work various hours, nights, holidays, and weekends when needed.
Must be authorized to work in the United States without sponsorship.

Nice To Haves

Culinary degree from an approved school, or a combination of schooling and work experience.

Responsibilities

Assist the Chef de Cuisine with menu development in designated areas.
Ensure cleanliness, sanitation, and food safety standards are met and maintained in the kitchen.
Interact with Members to seek feedback on product quality and menu development.
Establish quality-control procedures for taste, presentation, and service.
Train and develop staff in communication and producing quality products.
Schedule staff efficiently to meet service and financial standards.
Conduct daily line inspections and maintain documented temperature logs to support food safety and product rotation.
Establish standards and hold staff accountable for meeting menu requirements.
Meet monthly and annual budget expectations.
Secure and manage inventory, maintaining appropriate levels to minimize waste and stay within budget.
Monitor financial results, including food cost, labor, and miscellaneous supplies, and balance budget requirements with product and service quality.
Provide input into annual special-event planning and participate in special events as needed.
Attend weekly Food & Beverage and Operations meetings when required.
Maintain a positive working environment and a helpful, can-do attitude.
Follow company safety and security policies, report accidents, injuries, and unsafe practices, complete safety training and certifications, and maintain Safety Data Sheet files.
Perform other reasonable duties as requested by senior management, the Chef de Cuisine, or the Director of Food & Beverage.
May assist other food outlets on Promontory property and support special catering events.