Sous Chef

Tamarack Resort•Donnelly, ID

11d•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 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
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/flexibility to work 45-55+ hours per week including mornings, evenings, weekends and/or holidays
Must have flexible schedule and availability to work nights, weekends and/or holidays

Nice To Haves

Knowledge of an array of cuisine
General familiarity of wine

Responsibilities

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, locking doors, etc.
Inspecting storage areas for organization, and cleanliness
Completing scheduled inventories and stocking and requisitioning necessary supplies
Completing daily work orders
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
Completing daily prep requisitions
Speaking, reading and understanding advanced cooking directions
Executing orders in a timely manner and accounting for all orders properly and accurately
Communicating additional meal requirements, allergies, dietary needs, and special requests