Sous Chef at Tamarack Resort

Donnelly, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Feb, 26

Salary

0.0

Posted On

09 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Cooking, Interpersonal Skills, Conflict Resolution, Problem Solving, Organization, Time Management, Attention to Detail, Sanitation Standards, Menu Knowledge, Customer Service, Inventory Management, Team Communication, Flexibility, Stress Management, Culinary Techniques

Industry

Hospitality

Description

SUMMARY A Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction. Knowledge of and array of cuisine and general familiarity of wine is a major plus. You will be responsible for preparing food items according to standard recipes, while maintaining an organized and clean work station, properly store all food items to meet sanitation standards. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies, and complete daily work orders. EMPLOYEE EXPERIENCE Working at Tamarack is an incredibly rewarding and magical experience. Not only will you be working in a beautiful mountain environment, but you will also receive amazing employee perks like a season pass for you and your family, resort discounts, free childcare and more! Tamarack Resort offers a comprehensive benefits package including free childcare, season passes, employee housing in our brand-new housing units, resort discounts, 401k, health, dental, vision, life insurance, and more! We are passionate about guest service and delivering memorable experiences to all who enjoy Tamarack. Mountains, meadows and lakes are for everyone, and our resort community is no different. We are committed to promoting equality, diversity and inclusion in hiring, training, and career advancement. We celebrate and respect our diverse team members and guests. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Ability/flexibility to work 45-55+ hours per week including mornings, evenings, weekends and/or holidays Dedication to providing exceptional food quality Strong interpersonal and conflict resolution skills Stable and progressive work history Maintain confidentiality of proprietary information, and protect company assets Full knowledge of all menu items, and recipes Proper trash and recycling practices Ability to work calmly and effectively under pressure, as well as maintaining an efficient task orientated schedule Must have problem solving abilities, be self-motivated and organized Know ingredients for flavor profiles and advanced cooking techniques Clearly understand the needs of your guests and be able to provide service at a high level Able to execute orders in a timely manner and account for all orders properly and accurately Communicate additional meal requirements, allergies, dietary needs, and special requests Maintain knowledge of all incoming items and communicate between your team members daily Guest maintenance, and attention to detail throughout the guest’s experience Finish all opening and closing duties on a deadline basis. This includes completing daily prep requisitions Must have flexible schedule and availability to work nights, weekends and/or holidays. Must be able to speak, read and understand advanced cooking directions QUALIFICATIONS To perform this job satisfactorily, an individual must be able to perform each essential duty. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE At least 2 years cooking, and 6 months managing a full-service restaurant kitchen is required for this position. Must be familiar with alcoholic beverage control laws. CERTIFICATES, LICENSES, REGISTRATIONS Requires possession of valid Class C Driver License with a driving record meeting the minimum standards required by the resort insurance carrier. Must have a valid food handlers’ card. LANGUAGE SKILLS Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors. MATHEMATICAL SKILLS Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Responsibilities

The Sous Chef assists the Head Chef in managing kitchen activities and ensuring food quality and presentation. They also take on additional responsibilities in the Head Chef's absence and maintain a clean and organized work environment.