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Posted Date June 5

Job Title Sous Chef
Company Promontory Club
Job Type Full Time, Seasonal
Job Number 0605186-3
Department Food & Beverage

Position Description

Promontory Club is looking to fulfill a vacancy for a Sous Chef at the Shed Restaurant.


PURPOSE:  To design menus for all food outlets as assigned while supervising and coordinating the work of all kitchen employees. Requisition and purchasing of all Promontory food product. Responsible for the quality and profitability of the kitchen. Plans, coordinates and executes 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. Meets and surpasses members'/guests' expectations for all Promontory catered events. Develop and lead a positive approach to communication and staff development. Facilitate a great work environment through leadership, training, and motivation.


REGULAR ASSIGNED DUTIES:
Maintain a positive attitude at all times.
Be an ambassador for the food and beverage management team with regards to internal and external customers.
Create a positive work environment for all employees, culinary and service. 
Lead a staff that includes: all kitchen employees, cooks, dishwashers, purchasing and receiving, banquet operations and satellite food locations. Provide food product training to service staff.
Establish and institute new menus in all assigned locations with assistance of Director of Food and Beverage at least three times per year. 
High visibility in the Hearth dining room. Touching tables and building relationships with the Promontory membership as well as all hourly employees. 
Quality control of final food production as it affects taste, presentation, and service. Establish standards and hold the staff responsible to meet menu requirements.
Cultivate relationships with local vendors wherever possible to obtain the freshest highest quality ingredients. 
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, and miscellaneous serving equipment. Balance budget requirements with excellent product and service.
Suggest and assist in purchase of equipment utilizing the three bid system.
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 Director of Food and Beverage on immediate concerns and future projects. Contribute to the operational design of all future kitchen construction.
Review of all inventories and transfers prior to submission to accounting.
Review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency.
Recruiting, hiring, retention, and discipline of any employee under his/her responsibility. 
Perform employee evaluations to meet Promontory standards. 
Assist in preparation of annual budgets and monthly/yearly budget analysis with Director of Food and Beverage. 
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 insure food safety and proper labeling/rotation of product. . 
Meet with members as necessary to plan upcoming events.
Billing of functions and distribution to be done in a timely fashion. 
Provide input in the planning of annual special events.
Coordinate with F&B Director and Fine Dining Manager related to the scheduling of dining Room Staff and Banquet Staff to insure that we have proper coverage. 
Work with the Food and Beverage Director 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.
May be required to produce cost analysis of events for billing and budgeting purposes.
Responsible for coding all F&B maintenance invoices, completion of purchase orders, and contracts on a timely basis.
Work with Culinary staff to prepare a recap of functions to remain on file.
Maintain high visibility during functions, responsible for the on-going updates and revisions to functions. 
Must attend weekly Food & Beverage and Operations meetings. 
Deliver on any other reasonable request of senior management.


PART II JOB SPECIFICATIONS


EDUCATIONAL REQUIREMENTS OR EQUIVALENT: High School diploma or equivalent. Culinary degree from approved school or completion of an approved apprentice program. Maintain ServeSafe certification.
SPECIALIZED KNOWLEDGE: Knowledge of the culinary profession and problems relevant to the management of the kitchen. Food & Beverage background, Hotel Management Program. 
SKILL
PREVIOUS EXPERIENCE REQUIRED: Extensive food production experience plus management and administrative skills. 
WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Policies and procedures of Promontory. 
CONDITIONS
UNUSUAL PHYSICAL REQUIREMENTS: Must be able to lift a minimum of 75lbs. 
UNSUAL WORKING CONDITIONS: Must be willing to work various hours, holidays, weekends and long hours on feet. 
WORK ENVIRONMENT
Promontory is a second home community in Park City, Utah. Promontory offers a world of adventure within easy reach. Up to five signature golf courses are planned for this private gated community, all within minutes of three legendary ski mountains and an exceptional variety of recreational amenities for the whole family.

With 3 amazing restaurants, The Shed Clubhouse Cafe, Hearth Grille and The Peak as well as our Ranch Clubhouse Cafe all located on the property.   There is flexibility and variety available in this friendly working environment.

Our menus feature farm fresh fruits and vegetables as well as organic meats. Our Executive Chef's creativity delivering incredible seasonal flavors and bringing years of fine dining and casual dining expertise as well as a creative culinary touch to Promontory set us apart from the rest! 

Serve Safe or valid food handler permit

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.

Position  Available  Available now
Salary Range

good wages &  benefits

Contact Name Nicole Webb
Title Recruiter
Company Promontory Club
Address 8758 N Promontory Ranch Road
City, Zip Park City, UT  84098
Email nwebb@promontoryclub.com  please apply online at: https://www.promontoryclub.com/careers/
 

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