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Sous Chef at Flathead Lake Lodge
Bigfork, Montana, United States -
Full Time

Start Date

Immediate

Expiry Date

15 Mar, 26

Salary

0.0

Posted On

15 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Food Service Operations, Team Collaboration, Event Execution, Food Cost Control, Meal Presentation, Staff Management, Positive Attitude, Selfless Leadership, Problem Solving, Time Management, Adaptability, Communication, Work Ethic, Durability, Genuine Service

Industry

Description
Description Assist our Executive Chef and culinary team to provide Western fine dining for our guests this season! The Sous Chef is accountable for, but not limited to: Working with the Executive Chef to create and execute all food service operations. Accountable for, but not limited to: - Embracing and representing the FLL Core Values in all situations; We are Fun We are Willing to do whatever is needed We have the Durability to consistently meet expectations We are Effective at driving results We are Genuine We’re here to serve others with Selfless leadership - Works with the Executive Chef to create and execute all food service operations. - Work closely with the Executive Chef to ensure a healthy, efficient and productive work environment for all staff. - Assist in overseeing staff schedules and work flows - Work with Executive Chef to execute and develop first class meal and service presentations. - Assist with execution of events including: Weddings, Concerts, Private Events, Dinner Party’s etc. - Work with the Executive Chef to control food costs. - Work with the Executive Chef to manage prep and food production. - Maintain a positive and professional approach with coworkers and customers - Willingness to help in other departments or wherever needed on the Ranch. - Must be capable of being on your feet for up to 8 hours a day, as well as lifting and carrying up to 50 lbs. - This position reports to the Executive Chef.
Responsibilities
The Sous Chef assists the Executive Chef in creating and executing food service operations while ensuring a productive work environment. Responsibilities include overseeing staff schedules, managing food production, and executing events.