Sous Chef - Seven Devils

Tamarack Resort•Donnelly, ID

1d•Onsite

About The Position

A Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction. Knowledge of and array of cuisine and general familiarity of wine is a major plus. You will be responsible for preparing food items according to standard recipes, while maintaining an organized and clean workstation, properly store all food items to meet sanitation standards. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies, and complete daily work orders.

Requirements

At least 2 years cooking experience.
At least 6 months managing a full-service restaurant kitchen.
Familiarity with alcoholic beverage control laws.
Possession of a valid Class C Driver License with a driving record meeting the minimum standards required by the resort insurance carrier.
Valid food handler's card.
Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.
Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
Ability to write speeches and articles for publication that conform to prescribed style and format.
Ability to effectively present information to top management, public groups, and/or boards of directors.
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Nice To Haves

Knowledge of an array of cuisine.
General familiarity of wine.

Responsibilities

Providing supportive leadership to kitchen staff throughout food service.
Assisting the Head Chef in monitoring kitchen activities.
Expediting orders to ensure quality taste or presentation.
Taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.
Preparing food items according to standard recipes.
Maintaining an organized and clean workstation.
Properly storing all food items to meet sanitation standards.
Completing opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
Inspecting storage areas for organization and cleanliness.
Completing scheduled inventories and stocking and requisitioning necessary supplies.
Completing daily work orders.
Ability/flexibility to work 45-55+ hours per week including mornings, evenings, weekends and/or holidays.
Dedication to providing exceptional food quality.
Strong interpersonal and conflict resolution skills.
Maintaining confidentiality of proprietary information, and protecting company assets.
Full knowledge of all menu items, and recipes.
Proper trash and recycling practices.
Ability to work calmly and effectively under pressure, as well as maintaining an efficient task-oriented schedule.
Problem-solving abilities, self-motivation, and organization.
Knowing ingredients for flavor profiles and advanced cooking techniques.
Clearly understanding the needs of your guests and providing service at a high level.
Executing orders in a timely manner and accounting for all orders properly and accurately.
Communicating additional meal requirements, allergies, dietary needs, and special requests.
Maintaining knowledge of all incoming items and communicating between team members daily.
Guest maintenance, and attention to detail throughout the guest’s experience.
Finishing all opening and closing duties on a deadline basis, including completing daily prep requisitions.
Must have flexible schedule and availability to work nights, weekends and/or holidays.
Must be able to speak, read and understand advanced cooking directions.