Sous Chef

Leading the World Outdoors

Adventures on the Gorge’s company vision statement is intended to be interpreted in multiple ways. First, it illustrates our need to be the best at what we do in our industry and the need to continue to develop ourselves and our business for the future. Perhaps more importantly, our vision states that we have an altruistic goal of helping others venture outdoors, at times, in places and in activities that will further develop their lifelong skills and increase their knowledge about nature and adventure. We benefit from a strong belief in who we are and where we are headed. We look to our vision and guiding principles as providing that sense of understanding and direction, serving as a map and compass to help us reach our full potential.

Guiding Principles
We use these principles, and more, to guide our daily behavior and business decisions:

• Always balance fun and adventure with safety
• Strive always to exceed our guests’ expectations
• Provide a unique environment for staff and guests that fosters camaraderie and hospitality
• Value our people, knowing that the quality of our staff define our ultimate success
• Invest in systems and processes, to ensure we deliver a consistent quality experience
• Treat each and every guest and staff member with dignity and respect
• Raise the standard of the industry with an emphasis on innovation
• Recognize that profitability is essential for us to be healthy and grow

Responsibilities
A Line Cook is responsible for setting up restaurant stations for the menu and preparing food to the chef’s specifications.
Expectations
The Line Cook is accountable for providing an exceptional guest experience by assisting the Executive Chef and Sous Chef with their daily tasks. All AOTG employees are expected to help achieve our vision of leading the world outdoors by extending hospitality at all times, providing assistance where needed, and championing a one-company mindset.

Duties

• Report and follow the Executive Chef or Sous Chef’s instructions
• Weigh, measure, mix and prep ingredients according to recipes
• Prepare food for service (chop vegetables, butcher meat, prepare sauces)
• Monitors food portioning and quality
• Set up and stock stations with all necessary supplies
• Steam, grill, boil, bake or fry meat, fish, vegetables, and other ingredients
• Cook menu items in cooperation with the rest of the kitchen staff
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Arrange and garnish plates; wow our guests with amazing dishes
• Work well under pressure and within the time limit
• Communicate food quality issues to the Executive Chef or Sous Chef in a timely manner
• Ensure that the kitchen area, equipment and utensils are kept clean and safe
• Comply with nutrition and sanitation regulations and safety standards
• Clean up station and properly store leftover food
• Stock inventory appropriately; maintain order guides and prep sheets through the inventory system
• Wash dishes
• Complete daily cleaning and opening/closing checklists
• Maintain a positive and professional approach with coworkers and customers
• Understand Adventures on the Gorge's menu, mission, and brand
• Perform other duties and responsibilities that may be added at the company's discretion

Qualifications
REQUIRED

• Proven cooking experience in a line chef, restaurant cook or prep cook role
• Understanding of various cooking methods, ingredients, equipment, procedures and industry best practices
• Valid Food Handler's Card
• Ability to work independently with minimal guidance and as part of a team
• Ability to identify and resolve problems in a timely manner and adapt to changes in the work environment
• Basic written and verbal communication skills

PREFERRED

• Working knowledge and relevant experience in the resort industry
• Strong interpersonal skills

PHYSICAL DEMANDS & ENVIRONMENT

• This job is a generally indoors position that is subject to working with and doing tasks that involve temperature extremes, exposure to chemicals and fumes, heavy lifting (50 pounds), long durations of standing, walking, balancing, grasping, and frequent bending, pushing and pulling.

A Line Cook is required to work weekends and other irregular hours as deemed necessary. Flexibility in work schedule is required in order to accommodate resort restaurant scheduling needs.