Sous Chef

Shore Lodge Whitetail LLC•McCall, ID

60d•Onsite

About The Position

The Shore Lodge Sous Chef is one of the most sought-after positions here. Our successful Sous Chef is a bit of a perfectionist who takes pride in supporting the vision of excellence at our property. This is an important role in our kitchen. We consider ourselves lucky to have the ability to provide exceptional culinary experiences for our members and guests. We want every guest to feel the genuine care taken by our culinarians, and it all starts with you. Our Sous Chef directly supports our mission to be the employer of choice in McCall.

Requirements

You have a 2 year culinary degree or equivalent experience and a minimum of 3 years supervisory experience
You efficiently execute standardized recipes, organize and prioritize daily par sheets
You take pride in being an excellent communicator with your internal and external customers
You have proven prior supervisory experience and people enjoy working with you in a team environment
You lead by example, exhibiting a calm demeanor, maturity and leadership skills continuously
You possess a working knowledge and understanding of the nuances between front and back of house and act as a positive role model exhibiting team collaboration
You are a multi-tasking guru while maintaining a high level of organization and detail orientation
You thrive in a fast pace environment, and yet stay focused on the details while striving for excellence
You take exceptional pride in being the final ‘inspector’ for your food, approving it before it goes to the guest
You have a prior understanding of the expeditor role and effectively take on that role when needed
You have the willingness and proficiency to work all stations including prep and dishes

Responsibilities

Plan and supervise our kitchen staff in the procurement, production, preparation and presentation of all food in the kitchen.
Understanding the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality food.
Collaborate with your culinary counterparts in menu development, process improvement, consistency and inventory control.
Ensure quality, consistent culinary excellence is produced which exceeds company standards.
Participate in attracting, retaining and motivating our culinary associates while providing a team environment.
Train, develop, empower, coach and counsel culinary staff, providing open communication vehicles, recommending discipline and termination, as appropriate.
Be aware of and report the need for maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets federal, state, corporate standards and regulations.
Assist the Chef de Cuisine in the creation, costing and implementation of seasonal and special menus.
Assist other team members/kitchens as needed and with special projects, requests, VIP events or to support staffing shortages.
Maintain work station, assist with prep, cleaning and any other duties as assigned
Comply with attendance rules and be available to work on a regular basis.