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Posted Date January 10

RedMountain

Job Title Executive Sous Chef
Company Red Mountain Resort
Job Type Full Time
Job Number 0109202-3
Level F&B Management

Position Description

The Executive Sous Chef assists the Executive Chef in the supervision and organization of kitchen operations, preparation and service of all menu items as well as conducting cooking demonstrations to guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Communicate with kitchen, front of house staff and other departments as needed to ensure all pertinent information is common knowledge among staff members. (Daily specials, special events, hours of operation, etc.)
  • Oversee set up of all stations for menu service to ensure that they are properly stocked for the level of business.
  • Instruct cooking classes on a regular basis.
  • Organize and oversee the preparation of all menu items to open and sustain business levels throughout all daily meal periods as well as looking ahead to the next day and beyond.
  • Oversee timely, accurate and consistent preparation of all menu items in accordance with nutritional guidelines.
  • Ensure that all menu orders are cooked with speed and accuracy. Make sure all staff are following written recipes, procedures and portion sizes.
  • Order and prepare for all daily operations as well as upcoming Banquet Event Orders and other special events.
  • Receive and properly log, stock & rotate deliveries from vendors.
  • Oversee creation of daily prep list to maintain established par levels. Assign duties as necessary.
  • Delegate projects to kitchen staff as necessary to ensure smooth efficient and consistent operation of the kitchen in accordance with all spa, local, state and federal guidelines.
  • Ensure that all kitchen staff are following safety and health code regulations.
  • Keep work area and kitchen clean- follow posted cleaning lists and assign duties as necessary to ensure that all kitchen staff are completing these duties on a daily basis.
  • Make sure work area is stocked and prepped for the next shift before leaving.
  • Daily cleaning and organization of entire kitchen including all walk-in coolers, line and prep areas, dry storage areas, receiving/trash area.
  • Maintain acceptable par levels of all supplies by doing a daily walk through inventory and ordering both food and non-food supplies according to business levels and special events.
  • Assist Executive Chef in creation of all menus, specials, and daily operations.
  • Have complete knowledge and understanding of all Canyon Breeze food and beverage menus and daily specials. Be prepared to answer questions regarding menus, ingredients, allergies and other specific diets.
  • Serve guests and internal team members in accordance with established standards.
  • Maintain a positive and professional relationship with guests and co-workers.
  • Must exhibit detailed knowledge of Utah liquor laws and health & sanitation policies.
  • Properly handle all food, equipment and supplies (i.e. china, glass and silver, kitchen equipment, etc.).
  • Ability to lead others and delegate effectively in a spirit of cooperation, as well as working together as a member of the team.
  • Demonstrate a strong working knowledge of proper food & supply ordering, inventory procedures, receiving, storage, preparation, cooking techniques, and sanitation.
  • Ability to educate staff in service and service mechanics.
  • Assume responsibility of Culinary Department in absence of Executive Chef.
  • Demonstrate proficiency in Red Mountain Gold Star Standards.
  • Other duties may be assigned.

SKILLS AND QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

  • Associate's degree or equivalent from college or technical school; one to two years related experience and/or training; or equivalent combination of education and experience.
  • 5+ years previous hotel/restaurant kitchen experience and 2 years management experience preferred.
  • Knowledge of and experience in working with various computer software programs (Word, Excel, Outlook, and database programs).
  • Ability to communicate effectively via written email and voicemail- both sending and responding to requests from others in a timely, efficient manner.
  • Ability to read, interpret and write reports, business correspondence and procedure manuals.
  • Ability to speak effectively before groups of guests or employees of the organization.
  • Ability to conduct daily cooking demonstrations, interact with guests and speak effectively before groups of guests or employees of the organization.
  • Ability to effectively respond to questions from guests, staff and general public.
  • Ability to calculate figures and amounts such as discounts, commissions and percentages, by applying concepts of basic math. Ability to follow procedures relative to running the business through budgets, purchase orders, inventory, etc.
  • Must have extensive knowledge of all aspects of food and beverage service, including wine service.

CERTIFICATES, LICENSES, REGISTRATIONS  

  • Valid driver license required.
  • Must have current ServSafe Food Protection Manager certification or equivalent upon date of hire.
  • TIPS or SMART training required within 60 days of date of hire.
  • Criminal Background Check Required

PHYSICAL DEMANDS and WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit; stand; walk; climb stairs; use hands and fingers; and talk or hear. Majority of time spent working in an indoor restaurant, kitchen and office environment.  Employee must be able to spend majority of shift on his/her feet.  The employee must be able to lift and/or move up to 50 pounds. 

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The employee must be flexible in working days, evenings, weekends and holidays. 

The employee must be able to comply with department's uniform requirements. 

This job description is not intended to be all inclusive.  Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of Red Mountain Resort including those set out in the Team Member Handbook or otherwise communicated (verbally or in writing) to employees.  The job description is intended to describe the general nature and work responsibilities of the position.  Job description and duties are subject to change, modification and addition as deemed necessary by Red Mountain Resort.  Red Mountain Resort is an at-will and equal opportunity employer.

Position  Available  Available Now
Salary Range

$ competitive wages & benefits

Apply please apply online here:  https://redmountainresort.applicantpool.com/jobs/401044-20945.html
 

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