Sous Chef/Kitchen Manager
Job Details
Snowmass Club - Snowmass Village, CO
Full Time
$50,000.00 - $55,000.00 Salary/year
Any
Hospitality - Hotel
Description

Sous Chef

 

Reports to: Executive Chef and Chef de Cuisine

Supervises: Kitchen Manager, Line Cook, Prep Cook, Dishwasher

Classification: Exempt

 

Job Summary 

Assist the Executive Chef and Chef de Cuisine in supervising food production for all food outlets, banquet events, and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Essential Functions

  • Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
  • Assumes complete charge of the kitchen in the absence of the Executive Chef and Chef de Cuisine.
  • Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
  • Consistently maintains standards of quality, cost, presentation, and flavor of foods.
  • Ensures proper staffing for maximum productivity and high standards of quality.
  • Assists in any station as assigned by the Executive Chef OR Chef de Cuisine.
  • Assists in maintaining the security of the kitchen, including equipment and food and supply inventories.
  • Assists in food procurement, delivery, storage, and issuing of food items.
  • Expedites food orders during peak service hours.
  • Supervises, trains and evaluates kitchen personnel.
  • Checks mise en place before service time and inspects the presentation of food items to ensure that quality standards are met.
  • Understands and consistently follows proper sanitation practices including those for personal hygiene.
  • Performs other appropriate tasks assigned by the Executive Chef and Chef de Cuisine.

Non-Essential Functions

  • Assists the Executive Chef and Chef de Cuisine with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.
  • Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
  • Consults with dining service personnel during daily line-ups.
  • Coordinates buffet presentations.
  • Reports all member and guest complaints to the chef and assists in resolving complaints.
  • Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
  • Submits ideas for future goals, operational improvements, and personnel management to Executive Chef and Chef de Cuisine.
  • Attends staff meetings.


 

Qualifications

Education and/or Experience

  • Bachelor’s degree in Culinary Arts and/other Hospitality Management degree preferred
  • Five years of food production and management experience.
  • Five years of relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities.

Job Knowledge, Core Competencies and Expectations

  • Must be familiar with and have worked with all kitchen equipment.
  • Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
  • Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
  • Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
  • Exceptional cooking skills.
  • Assists with planning and monitoring all food preparation.
  • Develops food standard recipes.
  • Maintains food quality, sanitation, and cleanliness standards.
  • Knowledge of and ability to perform the required role during emergency situations.

Licenses and Special Requirements

  • Food safety certification.
  • Certification from the American Culinary Federation or other hospitality associations preferred.

Physical Demands and Work Environment

  • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
    stretch and twist or reach.
  • Push, pull, or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in a hot, humid, and noisy environment.

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. May perform other duties as assigned.

Apply