SOUS CHEF | PROMONTORY CLUB | BEACH

PROMONTORY CLUB MASTER•Park City, UT

1d•Onsite

About The Position

Elevated above the Distractions Promontory has received universal acclaim as a destination where life’s greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community – which spans more than 11 square miles – features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close. Promontory Club is looking to fulfill a vacancy for a Sous Chef Beach Club – Seasonal Part Time (This is a part-time role, as we require 3 days per week, 10 hours each day) The Beach Club Sous Chef will be responsible for supervising and coordinating the work of Beach Club kitchen employees. The Beach Club Sous Chef will be responsible for the quality of product and plate presentation in the Beach Club Restaurant under the direction of the Director of Food & Beverage and will maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision. The Beach Club Sous Chef will at times be expected to help at all food outlets on Promontory property as well as with special catering events.

Requirements

High school diploma or general education degree GED equivalent is required
must have and maintain TIPS and ServeSafe certification
must be at least 21 years of age
A broad background from fast food to fine dining is required
basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook is required
must have a high attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism
Must be able to stand on feet for extended periods of time
ability to lift 15lbs frequently and the ability to lift 50lbs occasionally
must be able to work in hot and cold environments
must be willing to work various hours, nights, holidays and weekends when needed
must be willing to work at any F&B outlet at Promontory when required
Must be authorized to work in the United States without sponsorship.

Nice To Haves

a Culinary Degree from an approved school or a combination of schooling and work experience is preferred
previous experience using a POS software (Northstar) is preferred

Responsibilities

Ensure the highest sanitation standards are met throughout the building with regards to cleanliness, sanitation and food safety.
Maintain kitchen cleanliness to a very high standard. Always in compliance with Health Department standards.
Assist the Director of Food & Beverage in menu development for the Beach Club.
Interact with Members on a daily basis seeking input on quality of products and menu item development.
Establish proper quality control procedures and final food production as it affects taste, presentation, and service.
Train and develop a team environment to insure proper communication and quality products.
Scheduling of staff for maximum efficiency meeting both service and financial standards.
Consistently strive for the highest quality in delivery and product.
Perform daily line inspections and documented temperature logs to ensure food safety and rotation of product.
Establish standards and hold the staff responsible to meet menu requirements.
Meet budgeted expectations by month and for the year.
Maintain security of inventories and ensure proper levels are maintained to minimize waste and minimize tying up working capital.
Maintain an in-depth knowledge of financial results including food cost, labor, and miscellaneous supplies.
Balance budget requirements with excellent product and service.
Provide input in the planning of annual special events.
Maintain a “will do” attitude at all times.
Maintain a positive working environment at all times.
Participate in special events where needed.
Deliver on any other reasonable request of senior management.
Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications.
Maintain files of Safety Data Sheets and follow safe work practices.
Other duties as assigned by the Director of Food and Beverage.