Sous Chef - Green O

Knightsbridge Capital Corporation•Greenough, MT

19h•Onsite

About The Position

The green o is a luxury ranch resort nestled deep on the southern edge of the Paws Up Ranch, designed for adults seeking a blend of adventure and serenity. It features 12 secluded Haus accommodations, a central Social Haus with an open kitchen, bar, lounge, and dining area. Guests can enjoy breathtaking views, thrilling outdoor adventures, and watch chefs prepare exquisite meals. The Sous Chef role involves assisting the Executive Chef in the preparation, production, and presentation of culinary items. This includes supporting with ordering, hiring, scheduling, inventory, and other essential operational duties for the resort's culinary department.

Requirements

Certificate in culinary arts or relevant field
6+ years’ experience as a Cook/Line Cook in a resort or fine dining setting
2 years’ experience in Culinary Management
Knowledge of world class hospitality and service management
Proven ability to lead and manage a culinary team
Valid State Driver’s License

Responsibilities

Accountable for overall success of the daily kitchen operations.
Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Assist Executive Chef, Executive Sous Chef and Chef de Cuisine with all kitchen operations and preparation.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
Assist in determining how food should be presented and creates decorative food displays.
Work to continually improve guest dining satisfaction while maintaining the operating budget.
Supervise all kitchen areas to ensure a consistent, high quality product is produced.
Ensure sanitation and food standards are achieved.
Provide information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person.
Improve service by communicating and assisting to understand and guest needs, providing guidance, feedback, and individual coaching when needed.
Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; Position requires full availability including evenings, weekends, holidays or as needed.