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
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
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
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
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
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
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
Demonstrate proficiency in Red Mountain Gold Star
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
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
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
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
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
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.