F&B: Sous Chef - Winter Seasonal at Jackson Hole Mountain Resort Corporation – Teton Village, Wyoming

Jackson Hole Mountain Resort

JOB DESCRIPTION

Position Title: Sous Chef

Reports To: Executive Sous Chef

Department: Food & Beverage

Classification: Seasonal Full Time

FLSA Status: Exempt

LOCATION: Quick Service, Fast Casual, Fine Dining Locations - Piste Mountain Bistro, Trapper's, Tram Dock, Casper Restaurant, Rendezvous Alpine Kitchen

GENERAL PURPOSE

To assist the Executive Sous Chef in providing a fine dining experience for every customer.

Experienced in fine dining, a great team leader and able to uphold only the finest standards as set by the Management Team.

ESSENTIAL FUNCTIONS

• Assist Executive Sous Chef in day to day operations of Bridger Restaurant
• Ensure proper sanitation techniques are followed.
• Making sure all food items are fresh, FIFO, labeled and dated.
• Making sure all temperature logs, prep lists and all checklists are followed and completed daily.
• Ensure proper daily set up of your assigned areas.
• Ensure recopies are being followed as well as plate presentation.
• Tasting all food items that are being prepared to ensure excellent quality.
• Keeping pars on all food items as requested by Executive Sous Chef.
• Uphold all Culinary Standards in absence of Executive Sous Chef.
• Excellent attitude always.

OTHER FUNCTIONS

• Ensuring all kitchen employees are clean and in proper uniform.
• Assist Executive Sous Chef with daily shift meetings for front and back of the house.
• Ensuring all cooks are ready for service everyday as determined by the Management Team.
• Communicating well with Management Team and all employees.

-- Employees are held accountable for all duties of this job--

SUPERVISORY DUTIES

• Responsible for all back of house staff.
• Ensuring all back of house operations run smoothly and efficiently.
• Ensuring all sanitation practices are being performed by staff.
• Number of Direct Reports: 18
• Number of Total Reports: 18
• Approximate Operating Budget: unknown

JOB QUALIFICATIONS

KNOWLEDGE, SKILLS & ABILITY:

• Knowledge of all back of house operations.
• Excellent Culinary Skill Set
• Ability to handle large volume as well as a large crew.
• Able to work the line proficiently, be a team player and be able to motivate your crew daily

EDUCATION OR FORMAL TRAINING:

Culinary degree preferred but not required.

EXPERIENCE:

• Minimum of two years in a sous chef or other supervisory position in the kitchen.
• Requires experience in all aspects of the kitchen.
• Good track record or previous work experience.

MATERIAL AND EQUIPMENT DIRECTLY USED:

All kitchen equipment as well as knives and other equipment deemed necessary for the successful function of the restaurant.

WORKING ENVIRONMENT/PHYSICAL ACTIVITIES:

• Able to lift 50 pounds.
• Able to stand and work for long periods of time if requested.
• Capable of riding gondola to get to work each day.
• Able to handle changes of temperature.

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.