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:
positive attitude at all times.
Be an ambassador for the food
and beverage management team with regards to internal and external
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.
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
Cultivate relationships with local vendors
wherever possible to obtain the freshest highest quality
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.
weekly meeting with kitchen staff and monthly meetings of all
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
Review and implementation of staff scheduling on a
weekly basis to obtain maximum efficiency.
retention, and discipline of any employee under his/her
Perform employee evaluations to meet
Assist in preparation of annual budgets
and monthly/yearly budget analysis with Director of Food and
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
Meet with members as necessary to plan upcoming
Billing of functions and distribution to be done in a
Provide input in the planning of annual
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.
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.
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.
KNOWLEDGE: Knowledge of the culinary profession and problems
relevant to the management of the kitchen. Food & Beverage
background, Hotel Management Program.
EXPERIENCE REQUIRED: Extensive food production experience plus
management and administrative skills.
WORKING KNOWLEDGE TO BE
ACQUIRED ON JOB: Policies and procedures of Promontory.
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.
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
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
above the Distractions
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