Sous Chef (Part-Time, Year-Round)

SUMMARY

Assists in supervising staff by making sure that policies and procedures are followed. Maintains a high-quality operation by monitoring employees' job productivity and assists in training and scheduling. A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest at every opportunity.

ESSENTIAL DUTIES AND RESPONSIBILITIES including the following. Other duties may be assigned.

1.  Assists in job performance evaluations by observing employees' daily job performance.

2. Assists in providing quality to guests by directing staff in meeting quality standards in food handling and preparation, safety, and sanitation.

3. Supports Executive Chef in hiring and staffing decisions.

4. Contributes to team effort by participating in daily food service tasks as assigned or as needed.

5. Acts as intermediary between the kitchen and wait staff to ensure total guest satisfaction.

6. Runs all day-to-day culinary operations in absence of Executive Chef and Executive Sous Chef.

7. Maintains the kitchen areas and machinery to the satisfaction of our F&B department and the Teton County Health department.

8. Mentor's subordinates to follow a crafted vision for the Branding Iron operation for quality, service, cleanliness, sustainability, safety, organization, and finance.

9. Contributes to training programs of culinary team.

10. Provides input on menus, specials, events, and animated evenings.

11. Choose a product that compliments service and quality objectives, but also considers costs.

12. Conducts physical inventories as instructed

13. Maintains the good working condition of equipment and lets F&B Director know if equipment is not operating properly – and follows up with completion.

14. Maintains a safe and clean working environment.

15. Disciplines staff as necessary and instructs subordinates about changes in policy and current policy relating to all company matter.

16. Is a role model for all culinary and creative things.

17. Is always a positive representative of Grand Targhee Resort as well as the Food & Beverage Department.

18. Offers input and creative instruction about futures changes, capital deployment, and purchase of wares to enhance all Grand Targhee Food and Beverage Outlets.

19. Is always available as needed.

     

20. Understands the working nature of the department’s Vendors and is familiar with their uses and support of the operation.

21. Is a leader within the Food & Beverage department and should be available to offer guidance and input to all things culinary regardless of the location.

22. Provides excellent guest service to both external & internal customers.

23. Flexible working hours. Some job sharing may be required.

RESPONSIBILITIES TO SAFETY:

1. Protect the safety of self, workers, and Grand Targhee Resort guests. 
2. Report any potentially harmful equipment or situations to the immediate supervisor without delay. 
3. Report safety-related accidents and incidents at once to immediate supervisor. 
4. Follow all company and department safety policies and procedures as outlined in the Resort’s Occupational Safety & Health Compliance Manual and department-specific procedures or manuals. 
5. Operate equipment safely so that it will not lead to injury to yourself or others. 
6. Drive in accordance with the law and Grand Targhee Resort policies. 

SUPERVISORY RESPONSIBILITIES

Lead, train, develop and inspire the culinary team by setting an example for work ethic and skills. Supervises the culinary team in absence of the Executive Sous Chef.

WORK SCHEDULE   

Due to the nature of the recreation industry, we are in operation seven days a week. This includes weekends and holidays and there is no guarantee of hours. Flexible working hours may be required based on the business levels.  

EDUCATION and/or EXPERIENCE

Basic knowledge of cooking methods and procedures related to the food service industry. A minimum of 2 years as a Lead Cook at mid to high volume restaurant with an industry rating hotel/resort of 3-4 Diamond/Star and/or equivalent combination of education and experience required. Basic Hazard Analysis Critical Control Points (HACCP) training preferred.

QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

CERTIFICATES, LICENSES, REGISTRATIONS

Must have or obtain Food Handler’s Card and ServSafe certification.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Able to accurately read and make measurements. Must be able to use unit conversions.

LANGUAGE SKILLS

Contacts with guests and employees involving routine exchange of information. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Excellent verbal communication skills.

REASONING ABILITY

Requires some judgment and some planning. Error in judgment may result in inferior quality of product service or poor guest service. Ability to carry out detailed instructions furnished in written and verbal form. 

Ability to carry out detailed but uninvolved written or verbal instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

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 stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds.

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.

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, fumes, or airborne particles, toxic or caustic chemicals, and extreme heat. The employee is occasionally exposed to the risk of electrical shock and vibration. The noise level in the work environment is usually loud.

Grand Targhee Resort is an equal opportunity employer. In accordance with anti-discrimination law, GTR prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.