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Summer 2020 Banquet Sous Chef
Summary
Summer 2020 Banquet Sous Chef
| Salary | To be discussed |
| Schedule | Full Time, Seasonal |
| Start date | Mon, 01 Jun 2020 18:00:00 GMT |
| Experience | Minimum 6 years of experience |
| Location | 1 Yellowstone Club Trail, Big Sky, MT 59716, USA |
Summer 2020 Banquet Sous Chef
Description
Purpose: The purpose of the Banquet Sous chef is to assist in culinary management and food creation of an assigned restaurant outlet. The Banquet Sous Chef takes council from the Executive Chef, Executive Sous Chef and Chef de Cuisine to create, implement menu items and concepts specific to the outlet. Yellowstone Club has nine outlets on property ranging from continental breakfast, bar food, BBQ, Pacific Cuisine, and Fine Dining.
Essential Job Functions:
• Accountable for overall success of the daily kitchen operations
• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions
• Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
• Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
• Assist Executive Chef, Executive Sous Chef and Chef de Cuisine with all kitchen operations and preparation
• Supervise all kitchen areas to ensure a consistent, high quality product is produced
• Ensure sanitation and food standards are achieved
• Provide information to supervisors, co-workers, and staff by telephone, in written form, e-mail or in person
Other Duties and Responsibilities
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions
• Assist in determining how food should be presented and creates decorative food displays
• Work to continually improve Member and guest dining satisfaction while maintaining the operating budget
• Improve service by communicating and assisting to understand Member and guest needs, providing guidance, feedback, and individual coaching when needed
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established Club policies, procedures, and standards of service to achieve the overall objectives of this position.
• Meet departmental productivity, organization, punctuality/attendance and consistency standards.
• Maintain a positive and respectful attitude.
• Treat Members, guests, vendors, customers and co-workers with professionalism and respect at all times.
• Maintain privacy of our Members at all time.
• Maintain a clean and neat appearance at all times.
• Communicate regularly and effectively with all employees, supervisors, managers and directors.
• Perform work in a safe and high quality manner.
• Project a favorable image of Yellowstone Club to Members and guests at all times.
• Must be able to work flexible work hours/schedule including evenings, weekends and holidays. Long hours may be required due to business demands.
• Nothing in this job description restricts management’s right to assign or reassign duties, work hours and/or responsibilities for this job at any time.
Requirements:
• Certificate in culinary arts or relevant field; 6+ years’ experience as a Cook/Line Cook in a resort or club setting;
• Highly proficient in regional American cuisine,
• High attention to detail;
• Knowledge of world class hospitality and service management;
• Proven ability to lead and manage a culinary team;
• Must be willing to work long hours which may include nights, weekends, and holidays;
• Must be an excellent communicator with the ability to multitask and think quickly when under pressure
• Ability to lift up to 50lbs plus stand, walk and move around during majority of the day
Essential Job Functions:
• Accountable for overall success of the daily kitchen operations
• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions
• Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
• Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
• Assist Executive Chef, Executive Sous Chef and Chef de Cuisine with all kitchen operations and preparation
• Supervise all kitchen areas to ensure a consistent, high quality product is produced
• Ensure sanitation and food standards are achieved
• Provide information to supervisors, co-workers, and staff by telephone, in written form, e-mail or in person
Other Duties and Responsibilities
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions
• Assist in determining how food should be presented and creates decorative food displays
• Work to continually improve Member and guest dining satisfaction while maintaining the operating budget
• Improve service by communicating and assisting to understand Member and guest needs, providing guidance, feedback, and individual coaching when needed
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established Club policies, procedures, and standards of service to achieve the overall objectives of this position.
• Meet departmental productivity, organization, punctuality/attendance and consistency standards.
• Maintain a positive and respectful attitude.
• Treat Members, guests, vendors, customers and co-workers with professionalism and respect at all times.
• Maintain privacy of our Members at all time.
• Maintain a clean and neat appearance at all times.
• Communicate regularly and effectively with all employees, supervisors, managers and directors.
• Perform work in a safe and high quality manner.
• Project a favorable image of Yellowstone Club to Members and guests at all times.
• Must be able to work flexible work hours/schedule including evenings, weekends and holidays. Long hours may be required due to business demands.
• Nothing in this job description restricts management’s right to assign or reassign duties, work hours and/or responsibilities for this job at any time.
Requirements:
• Certificate in culinary arts or relevant field; 6+ years’ experience as a Cook/Line Cook in a resort or club setting;
• Highly proficient in regional American cuisine,
• High attention to detail;
• Knowledge of world class hospitality and service management;
• Proven ability to lead and manage a culinary team;
• Must be willing to work long hours which may include nights, weekends, and holidays;
• Must be an excellent communicator with the ability to multitask and think quickly when under pressure
• Ability to lift up to 50lbs plus stand, walk and move around during majority of the day
Purpose: The purpose of the Banquet Sous chef is to assist in culinary management and food creation of an assigned restaurant outlet. The Banquet Sous Chef takes council from the Executive Chef, Executive Sous Chef and Chef de Cuisine to create, implement menu items and concepts specific to the outlet. Yellowstone Club has nine outlets on property ranging from continental breakfast, bar food, BBQ, Pacific Cuisine, and Fine Dining.
Essential Job Functions:
• Accountable for overall success of the daily kitchen operations
• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions
• Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
• Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
• Assist Executive Chef, Executive Sous Chef and Chef de Cuisine with all kitchen operations and preparation
• Supervise all kitchen areas to ensure a consistent, high quality product is produced
• Ensure sanitation and food standards are achieved
• Provide information to supervisors, co-workers, and staff by telephone, in written form, e-mail or in person
Other Duties and Responsibilities
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions
• Assist in determining how food should be presented and creates decorative food displays
• Work to continually improve Member and guest dining satisfaction while maintaining the operating budget
• Improve service by communicating and assisting to understand Member and guest needs, providing guidance, feedback, and individual coaching when needed
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established Club policies, procedures, and standards of service to achieve the overall objectives of this position.
• Meet departmental productivity, organization, punctuality/attendance and consistency standards.
• Maintain a positive and respectful attitude.
• Treat Members, guests, vendors, customers and co-workers with professionalism and respect at all times.
• Maintain privacy of our Members at all time.
• Maintain a clean and neat appearance at all times.
• Communicate regularly and effectively with all employees, supervisors, managers and directors.
• Perform work in a safe and high quality manner.
• Project a favorable image of Yellowstone Club to Members and guests at all times.
• Must be able to work flexible work hours/schedule including evenings, weekends and holidays. Long hours may be required due to business demands.
• Nothing in this job description restricts management’s right to assign or reassign duties, work hours and/or responsibilities for this job at any time.
Requirements:
• Certificate in culinary arts or relevant field; 6+ years’ experience as a Cook/Line Cook in a resort or club setting;
• Highly proficient in regional American cuisine,
• High attention to detail;
• Knowledge of world class hospitality and service management;
• Proven ability to lead and manage a culinary team;
• Must be willing to work long hours which may include nights, weekends, and holidays;
• Must be an excellent communicator with the ability to multitask and think quickly when under pressure
• Ability to lift up to 50lbs plus stand, walk and move around during majority of the day
Essential Job Functions:
• Accountable for overall success of the daily kitchen operations
• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions
• Manage kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
• Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
• Assist Executive Chef, Executive Sous Chef and Chef de Cuisine with all kitchen operations and preparation
• Supervise all kitchen areas to ensure a consistent, high quality product is produced
• Ensure sanitation and food standards are achieved
• Provide information to supervisors, co-workers, and staff by telephone, in written form, e-mail or in person
Other Duties and Responsibilities
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions
• Assist in determining how food should be presented and creates decorative food displays
• Work to continually improve Member and guest dining satisfaction while maintaining the operating budget
• Improve service by communicating and assisting to understand Member and guest needs, providing guidance, feedback, and individual coaching when needed
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established Club policies, procedures, and standards of service to achieve the overall objectives of this position.
• Meet departmental productivity, organization, punctuality/attendance and consistency standards.
• Maintain a positive and respectful attitude.
• Treat Members, guests, vendors, customers and co-workers with professionalism and respect at all times.
• Maintain privacy of our Members at all time.
• Maintain a clean and neat appearance at all times.
• Communicate regularly and effectively with all employees, supervisors, managers and directors.
• Perform work in a safe and high quality manner.
• Project a favorable image of Yellowstone Club to Members and guests at all times.
• Must be able to work flexible work hours/schedule including evenings, weekends and holidays. Long hours may be required due to business demands.
• Nothing in this job description restricts management’s right to assign or reassign duties, work hours and/or responsibilities for this job at any time.
Requirements:
• Certificate in culinary arts or relevant field; 6+ years’ experience as a Cook/Line Cook in a resort or club setting;
• Highly proficient in regional American cuisine,
• High attention to detail;
• Knowledge of world class hospitality and service management;
• Proven ability to lead and manage a culinary team;
• Must be willing to work long hours which may include nights, weekends, and holidays;
• Must be an excellent communicator with the ability to multitask and think quickly when under pressure
• Ability to lift up to 50lbs plus stand, walk and move around during majority of the day
Details
| Salary | To be discussed |
| Schedule | Full Time, Seasonal |
| Start date | Mon, 01 Jun 2020 18:00:00 GMT |
| Experience | Minimum 6 years of experience |
| Location | 1 Yellowstone Club Trail, Big Sky, MT 59716, USA |
Skills
6 years of culinary experience
By applying you confirm you have these skills.
YC Culinary
| Salary | To be discussed |
| Schedule | Full Time, Seasonal |
| Start date | Mon, 01 Jun 2020 18:00:00 GMT |
| Experience | Minimum 6 years of experience |
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1 Yellowstone Club Trail, Big Sky, MT 59716, USA