Sous Chef - Seven Devils

Tamarack Resort•Donnelly, ID

12h•Onsite

About The Position

A Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction. Knowledge of and array of cuisine and general familiarity of wine is a major plus. You will be responsible for preparing food items according to standard recipes, while maintaining an organized and clean workstation, properly store all food items to meet sanitation standards. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies, and complete daily work orders.

Requirements

At least 2 years cooking experience.
At least 6 months managing a full-service restaurant kitchen.
Familiarity with alcoholic beverage control laws.
Ability to work 45-55+ hours per week including mornings, evenings, weekends and/or holidays.
Strong interpersonal and conflict resolution skills.
Stable and progressive work history.
Ability to work calmly and effectively under pressure, as well as maintaining an efficient task-oriented schedule.
Problem-solving abilities, self-motivated and organized.
Knowledge of ingredients for flavor profiles and advanced cooking techniques.
Clear understanding of guest needs and ability to provide service at a high level.
Ability to execute orders in a timely manner and account for all orders properly and accurately.
Ability to communicate additional meal requirements, allergies, dietary needs, and special requests.
Must have flexible schedule and availability to work nights, weekends and/or holidays.
Requires possession of valid Class C Driver License with a driving record meeting the minimum standards required by the resort insurance carrier.
Must have a valid food handlers’ card.
Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.
Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
Ability to write speeches and articles for publication that conform to prescribed style and format.
Ability to effectively present information to top management, public groups, and/or boards of directors.
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
Regularly required to talk or hear.
Frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and taste or smell.
Occasionally required to sit and stoop, kneel, crouch, or crawl.
Must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds.
Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

Knowledge of an array of cuisine.
General familiarity of wine.

Responsibilities

Providing supportive leadership to kitchen staff throughout food service.
Assisting the Head Chef in monitoring kitchen activities.
Expediting orders to ensure quality taste or presentation.
Taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.
Preparing food items according to standard recipes.
Maintaining an organized and clean workstation.
Properly storing all food items to meet sanitation standards.
Completing opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, and locking doors.
Inspecting storage areas for organization and cleanliness.
Completing scheduled inventories and stocking and requisitioning necessary supplies.
Completing daily work orders.
Dedication to providing exceptional food quality.
Maintaining confidentiality of proprietary information, and protecting company assets.
Maintaining knowledge of all incoming items and communicating between team members daily.
Guest maintenance, and attention to detail throughout the guest’s experience.
Finishing all opening and closing duties on a deadline basis, including completing daily prep requisitions.
Speaking, reading and understanding advanced cooking directions.