Sous Chef | Hearth Grille | Promontory | Park City

PROMONTORY CLUB MASTER•Park City, UT

11d

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 HEARTH GRILLE – Full time. Hearth Grille is one of the premiere restaurants at the center of Promontory Ranch Club. It features stunning views and exciting progressive menus. The food style is clean, exciting and rooted on classic culinary foundations with an emphasis on a fine dining cuisine. This position will primarily be afternoon/evening shifts with hours between 2pm to 11pm, but may require slight changes in hours as needs arise. The best candidate will be hard working, self-starting and proactive in the work place. The Sous Chef should be an extension of this philosophy and help to train, teach and guide the cook staff to do the same.

Requirements

High school diploma or general education degree (GED) is preferred
Culinary Degree from an approved school or a combination of schooling and work experience is preferred
must have and maintain a TIPS and ServeSafe certification
must be at least 21 years of age.
One (1) year of experience in culinary management and administration is required
three (3) years of previous culinary experience is required
a broad background from fast food to fine dining is preferred
basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook is required
previous experience using a POS software (Northstar) is preferred
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 able to work in hot and cold environments
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.

Responsibilities

Maintain a positive attitude at all times.
Work under the direction of the Chef De Cuisine executing menus, cooking techniques and food standards.
Maintain Promontory standards for quality and profitability of the kitchen.
Assist in planning, coordinating and executing club, member, golf and tennis events requiring catering needs.
Maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision.
Develop and lead a positive approach to communication and staff development.
Facilitate a great work environment through leadership, training, and motivation.
Be an ambassador for the Food and Beverage management team with regards to internal and external customers.
Lead a staff that includes all kitchen employees, cooks and dishwashers.
Provide food product training to all service staff.
Expected to work daily in food production and during meal service.
Establish and institute new menus in all assigned locations with assistance of The Chef de Cuisine.
Quality control of final food production as it affects taste, presentation, and service.
Establish standards and hold the staff responsible to meet menu requirements.
Coordination of Food and Beverage purchases to ensure top quality and price effectiveness.
Maintain an in-depth knowledge of financial results including food cost, labor cost and operating expenses. Balance budget requirements with excellent product and service.
Hold weekly meeting with kitchen staff and monthly meetings of all employees.
Involved in the menu development for all banquet or catered events as assigned.
Meet with The Chef de Cuisine on immediate concerns and future projects.
Review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency.
Maintain kitchen cleanliness to a very high standard. Always in compliance with health department standards. /
Review, document, and respond to temperatures while maintaining a daily log for quality control and health department standards.
Provide total accountability for the cleanliness and sanitation of all assigned food production areas.
Perform daily line inspections to ensure food safety and proper labeling/rotation of product.
Work with the Chef de Cuisine to ensure that there is a coordinated effort to achieve the desired results of each function.
Participate in the setup and breakdown of banquet and catering events as needed.
Maintain high visibility during functions, responsible for the on-going updates and revisions to functions.
May be required to attend weekly Food & Beverage and Operations meetings in absence of the Chef de Cuisine.
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 Chef de Cuisine.