Jackson Hole Mountain Resort
JOB DESCRIPTION
POSITION: Assistant Sous Chef
REPORTS TO: Executive Sous Chef/Executive Chef
DEPARTMENT: Food & Beverage
CLASSIFICATION: Seasonal Full Time
FLSA STATUS: Non-Exempt
LOCATION: Fine Dining Location - Trapper's
Job Duties
Responsible for overseeing cleanliness, prep, and quality of food for all restaurant operations.Knowledgeable about all products and locality of those products.Has a vast knowledge of product placement within all restaurant location(s).Has the ability to manage their own as well as other people's time efficiently.Provides adequate communication with line level employee's as well as MODs (Managers of Duty).Helps with menu ideas, including the research of food, ingredients, food trends, and composing and developing ideas for the menu.Understands general food and labor cost principals.Is responsible for keeping tabs on pars and managing not only the inventory of their stations, but the stations of lower level employees in a way that minimizes waste while keeping pars at their proper levels.Has knowledge and is able to enforce company-wide policies.Actively help Chefs with supervision and quality controlBe able to direct staff, in absence of Chefs to meet goals and expectations of restaurantSet an example to all new staff and be able to instruct on kitchen protocolBe able to assist Chefs on special projects, overall kitchen management, and menu developmentBe constantly aware of the clock to ensure proper readiness for all service periodsBe able to follow exact instructions with a sense of urgencyResponsible to learn all food productsHas the ability to safely handle knives, mandolins, slicers, blenders and various other kitchen equipmentHas excellent knowledge of, and can execute, the fabrication of fish/meats and can train others to do soAdheres to JHMR/Teton Co. Health Dept. Hand Washing PolicyDemonstrates proper hygieneIs a team playerCan talk to and serve public if needed.Report anything that needs immediate attention to the appropriate managerWork with all restaurant staff to better serve guestAssist management in maintaining a clean and organized kitchen at all timesAlways on time and in proper uniform at beginning of shift including proper footwear*Employees are held accountable for all duties of this job
Job Qualifications
Knowledge, Skills & Ability
Excellent knowledge of food products and handlingBe able to safely operate all kitchen equipmentExtremely strong understanding of restaurant workWillingness to learn preparation and handling of ingredientsAble to multitask on various levels under very high stress levelsStrong understanding of personal hygiene and sanitation techniques as they pertain to restaurant workCan effectively communicate between language barriers.Education or Formal Training
High school diploma or equivalentFormal culinary training preferredServesafe or equivalent preferredExperience
Minimum 2-4 years fine dining experience required
Material and Equipment Directly Used
All kitchen equipmentKnives and other sharp toolsChemicals and other cleaning productsRaw and fresh foodsWorking Environment/Physical Activities:
Heavy lifting to 50lbsKitchen Hot or Cold lineWalk-in Coolers and FreezersTrash Recycling RoomExecution of meals under various conditions of heat and stressBenefits & Perks
Free JHMR ski passFree START bus passDiscounts at JHMR Food & Beverage locationsDiscounts at JHMR Retail/Rental locaitonsPro Deals with ExpertVoice, Outdoor Prolink, Smith, Sweet Protection, & moreNote: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job.
