JOB DESCRIPTION

Position Title: Sous Chef
Reports To: Executive Sous Chef
Department: Food & Beverage
Classification: Seasonal Full Time
FLSA Status: Exempt

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.

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

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.

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