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Summary
2018/2019 Winter Season Sous Chef
Salary To be discussed
Schedule Full Time, Seasonal
Experience Minimum 6 years of experience
Location 1 Yellowstone Club Trail, Big Sky, MT 59716, USA

2018/2019 Winter Season Sous Chef


Description
The role of the Sous Chef is to assists in the culinary management and food creation of an assigned restaurant outlet.

• 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.
• 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.
• 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.
• Improve service by communicating and assisting to understand Member and guest needs, providing guidance, feedback, and
individual coaching when needed.
The role of the Sous Chef is to assists in the culinary management and food creation of an assigned restaurant outlet.

• 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.
• 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.
• 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.
• Improve service by communicating and assisting to understand Member and guest needs, providing guidance, feedback, and
individual coaching when needed.

Details
Salary To be discussed
Schedule Full Time, Seasonal
Experience Minimum 6 years of experience
Location 1 Yellowstone Club Trail, Big Sky, MT 59716, USA

Skills
Cook/Line Cook
Certificate of Culinary Arts
Proficient in American Cuisine
World Class Hospitality & Service Management
Lead & Manage Culinary Team
By applying you confirm you have these skills.

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1 Yellowstone Club Trail, Big Sky, MT 59716, USA