Sous Chef

WHAT WE ARE LOOKING FOR: We are seeking a punctual, detail-oriented individual who thrives in a fast-paced environment and is excited for an opportunity to provide a guest with an experience that is beyond their expectations and creates guests for life. The primary responsibility of the Sous Chef is to supervise, delegate, and work hands-on in kitchen functions with kitchen personnel to ensure the high quality of food, timeliness in food service, proper food and labor costs, and a safe, sanitary kitchen.

Requirements:

• Must be at least 18 years of age
• Must have 2 years of previous experience as a food & beverage supervisor.
• Safe Food Handler Certified
• A desire to be an integral part of a growing restaurant team.
• Ability to work under pressure and prioritize tasks.
• Strong, effective written and oral communication skills
• An ability to recognize and develop talent within their staff.
• Must be available to work a flexible workweek including all weekends and holidays and the stamina to work 50 to 60 hours per week.

WHAT YOU CAN EXPECT:

• Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assume 100% responsibility for quality of products served.
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment and the entire kitchen.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Work with kitchen & restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.

WHAT WE CAN OFFER YOU: We offer the opportunity to join a growing company with over 40 years in the hospitality industry and be a part of setting a new standard of excellence in guest satisfaction. We understand the importance of both personal and professional growth and support our team members in achieving their goals. Team members enjoy benefits including a free season pass and activities around the resort, discounts on food and merchandise, and special team celebrations in an environment that gives you the opportunity to play where you work!  

WHY IT’S SO GREAT TO WORK FOR BLUE MOUNTAIN RESORT: Blue Mountain Resort offers an environment that encourages personal and professional growth, collaboration, safety, and fun. We are committed to fostering a rich learning environment based on individual talents and goals. Together we strive to cultivate a community based on trust and respect.  

This job description is a general outline of the responsibilities and duties. Additionally, it is not limited to these specifications and is subject to revision by Blue Mountain Resort at any time.  

Job offers are contingent upon successful completion of a background investigation and compliance with the U.S. Government Form I-9, Employment Eligibility Verification.  

Blue Mountain Resort is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other status protected by applicable law.