Hotel / Resort Jobs | Sous Chef

Sous Chef - Seasonal

The Shore Lodge

Mccall, ID

Description

SOUS CHEF SUMMARY:

The Shore Lodge, Whitetail Club Sous Chef is one of the most sought-after positions here. Our successful Sous Chef plans and supervises our kitchen staff in the procurement, production, preparation and presentation of all food for the hotel. They understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality food.

ESSENTIAL JOB FUNCTIONS:

Supervise the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to company standards.
Supervise in the production and preparation areas of the kitchen in order to attract, retain and motivate our culinary associates while providing a safe work environment
Train, develop, empower, coach and counsel culinary staff, provide open communication vehicles, recommend discipline and termination, as appropriate.
Be aware of and report the need for maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate standards and regulations.
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
Comply with attendance rules and be available to work on a regular basis.
Read, understand and develop new and standardized recipes.
Make logical decisions relating to par levels.
Ability to read banquet BEO.

Requirements

SKILLS AND QUALIFICATIONS:

2 year culinary degree or equivalent experience and a minimum of 3 years cooking experience
Must be able to read standardized recipes and organize and prioritize daily par sheets
Must be able to communicate effectively with fellow employees and kitchen staff
Must be able to quickly assess situations, determine priority, create a strategy and implement it
Ability to multi-task while maintaining a high level of organization and remaining detail oriented
Must be able to sustain a fast pace, while staying focused on the smallest of details
Must take pride in being the final ‘inspector’ for our product, approving it before it goes to the guest
Ability to adapt procedures, processes, tools, equipment and techniques in order to perform the essential functions of the job
Must be able to understand and utilize Shore Lodge’s expeditor system
Able to count, read and write in the English language
Prolonged periods of standing, walking, pushing, pulling, bending, stooping, upward reaching

Desirable:

Previous supervisory experience
Exhibit Maturity and Leadership skills daily
A working knowledge and understanding of the front and back of the house
Time spent in both front of the house and back of the house positions

Job Info

Mccall, ID

The Shore Lodge

Posted on: 05/29/2018

Position Available: Immediately

Work Permit: Applicants who do not already have legal permission to work in the location of this job will not be considered.

Other: Employee Housing Options Available

Management Position: No

Contact Info

Hiring Contact: Vonna Torrey

Contact Title: Talent Acquisition Manager

Phone: 208 630 0226

Address: 501 E Lake Street , McCall, ID, 83638, US

Email: vtorrey@shorelodge.com

Description

SOUS CHEF SUMMARY:

ESSENTIAL JOB FUNCTIONS:

Supervise the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to company standards.
Supervise in the production and preparation areas of the kitchen in order to attract, retain and motivate our culinary associates while providing a safe work environment
Train, develop, empower, coach and counsel culinary staff, provide open communication vehicles, recommend discipline and termination, as appropriate.
Be aware of and report the need for maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate standards and regulations.
Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
Comply with attendance rules and be available to work on a regular basis.
Read, understand and develop new and standardized recipes.
Make logical decisions relating to par levels.
Ability to read banquet BEO.

Requirements

SKILLS AND QUALIFICATIONS:

2 year culinary degree or equivalent experience and a minimum of 3 years cooking experience
Must be able to read standardized recipes and organize and prioritize daily par sheets
Must be able to communicate effectively with fellow employees and kitchen staff
Must be able to quickly assess situations, determine priority, create a strategy and implement it
Ability to multi-task while maintaining a high level of organization and remaining detail oriented
Must be able to sustain a fast pace, while staying focused on the smallest of details
Must take pride in being the final ‘inspector’ for our product, approving it before it goes to the guest
Ability to adapt procedures, processes, tools, equipment and techniques in order to perform the essential functions of the job
Must be able to understand and utilize Shore Lodge’s expeditor system
Able to count, read and write in the English language
Prolonged periods of standing, walking, pushing, pulling, bending, stooping, upward reaching

Desirable:

Previous supervisory experience
Exhibit Maturity and Leadership skills daily
A working knowledge and understanding of the front and back of the house
Time spent in both front of the house and back of the house positions

Sous Chef - Seasonal

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