Sous Chef - Ski Tip Lodge
Job Classification: Year Round - 11 month
Job Type: Full Time
Location: Keystone - Ski Tip Lodge
Job Summary
We are seeking a Sous Chef for the Ski Tip Lodge in Keystone, CO. The Sous Chef will report directly to the Executive Chef, and will supervise daily operations of the kitchen and staff in accordance with defined food program to set standards.
Job Responsibilities
- Supervise and develop kitchen staff
- Create a team atmosphere and lead by example
- Assist with hiring, retaining, and at times disciplining employees
- Supervise daily operations and employees in the absence of the Chef
- Assist the Chef in writing and producing menus for the restaurant and special functions
- Total organization of all prep list's for the day and evening
- Communicate with front of the house and follow detailed instructions from the Chef - both oral and written
- Maintain a safe environment in the kitchen and also behind the service line
- Train new kitchen staff members on the functionality of the kitchen
- Train staff on company safety procedures and maintain safety logs for the restaurants
- Take responsibility and pride for the product used and manage it to assure a quality product and cost efficient utilization
- Must practice good personal hygiene and safe food handling skills
- Help the Chef maintain all par levels for the kitchen
- Assist in creating schedules for the coming weeks
- Assist in all aspects of ordering
- End of the month inventory procedures
- Making sure every plate put out is of top quality and the line is executed with precision and organization
- Supervise employees during production and service for private parties
- Other duties as assigned
Job Requirements
Required:
- Minimum 5 years culinary experience
- Minimum 2 years supervisory experience
- Understanding and knowledge of butchery with whole fish and primal cuts
- Knowledge of unique items and how to prepare them
- Strong expediting skills
- Able to jump from station to station during peak service hours
- Proficient in all aspects of production
- Serv Safe certificate or similar credentials
- Able to set up line station quickly and expedite orders for service
- Excellent communication skills, including ability to train staff members
- Strong management skills
- Team-oriented attitude
- Valid US Driver's License –
- Able to lift and carry up to 50 lbs
- Able to work in a hot kitchen environment up to 8 hours during a shift
- Able to speak, and hear directions in a loud kitchen environment
- Able to work weekends and holidays as necessary
- Able to stand up to 8 hours during a shift
Preferred
- Culinary degree