Sous Chef

The Observatory Sun Valley, A Viceroy Resort•Ketchum, ID

18d

About The Position

The Sous Chef ensures that meals prepared in the kitchen meet standards for quality, consistency, appearance, taste, and food cost. The role trains kitchen staff, upholds corporate quality standards, and helps establish and enforce food specifications, portion control, recipes, and sanitation practices. The Sous Chef supports executive leadership in controlling labor and food costs, including inventory, waste control, and ordering. The position oversees daily kitchen and food-production operations at Viceroy’s forthcoming Sun Valley property in Ketchum, Idaho.

Requirements

At least 4 years of related progressive experience, or culinary graduate status with at least 2 years of progressive experience in a hotel or related field.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to communicate effectively verbally and in writing with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to understand and evaluate complex information and data from various sources.
Ability to maintain confidentiality.
Ability to maintain a warm, attentive, friendly, courteous, and service-oriented demeanor.

Responsibilities

Work with other Food & Beverage managers and keep them informed of issues as they arise.
Keep the immediate supervisor informed of problems and matters requiring attention.
Coordinate and monitor Loss Prevention practices in kitchen areas.
Prepare and submit required reports promptly, including payroll, employee schedules, and action plans.
Monitor the quality and presentation of food products.
Oversee daily kitchen and food-production operations, including hot food, bakery support as needed, and cold food from the pantry.
Inform cooks of daily forecasts and customer counts so they can prepare and serve food on time.
Respond to guest complaints promptly.
Ensure compliance with SOPs in all outlets and with requisition procedures.
Report on staff performance and contribute to reviews in accordance with Viceroy Hotel standards.
Understand, implement, and monitor corporate outlet promotions, buffet standards, and three-meal concept standards.
Know and enforce local health department sanitation laws.
Compute daily food costs.
Work with the Director of Food & Beverage to implement menus.
Assess food portion size, visual appeal, taste, and serving temperature.
Check stations at the end of each shift for proper food storage and sanitation.
Check food purchases for proper ordering, quality, and price structure.
Oversee food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food cost reports.
Prepare daily food production sheets.
Cut meat, poultry, and seafood according to daily business needs.
Attend required hotel meetings and training, and participate in Manager on Duty coverage as required.
Maintain regular attendance, personal appearance, and grooming in accordance with hotel standards.
Comply with hotel standards and regulations to support safe and efficient operations.
Maximize productivity, identify problem areas, and help implement solutions.
Anticipate, prevent, identify, and resolve problems; evaluate information from multiple sources to meet objectives; and maintain confidentiality.
Perform other duties as requested by management.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program
Educational opportunities and tuition reimbursement
Paid jury duty, personal, medical, and military leave in accordance with applicable law