F&B: Assistant Sous Chef - Winter Seasonal

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 and Fast Casual Locations - Trapper's, Piste Mountain Bistro

General Purpose

• 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 control.
  
  Essential Functions
• Be able to direct staff, in absence of Chefs to meet goals and expectations of restaurant
• Set an example to all new staff and be able to instruct on kitchen protocol
• Be able to assist Chefs on special projects, overall kitchen management, and menu development
• Be constantly aware of the clock to ensure proper readiness for all service periods
• Be able to follow exact instructions with a sense of urgency
• Responsible to learn all food products
• Has the ability to safely handle knives, mandolins, slicers, blenders and various other kitchen equipment
• Has excellent knowledge of, and can execute, the fabrication of fish/meats and can train others to do so
• Adheres to JHMR/Teton Co. Health Dept. Hand Washing Policy
• Demonstrates proper hygiene
• Is a team player
• Can talk to and serve public if needed.

Other Functions

• Report anything that needs immediate attention to the appropriate manager
• Work with all restaurant staff to better serve guest
• Assist management in maintaining a clean and organized kitchen at all times
• Always 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 handling
• Be able to safely operate all kitchen equipment
• Extremely strong understanding of restaurant work
• Willingness to learn preparation and handling of ingredients
• Able to multitask on various levels under very high stress levels
• Strong understanding of personal hygiene and sanitation techniques as they pertain to restaurant work
• Can effectively communicate between language barriers.

Education or Formal Training

• High school diploma or equivalent
• Formal culinary training preferred
• Servesafe or equivalent preferred

Experience

Minimum 2-4 years fine dining experience required

Material and Equipment Directly Used

• All kitchen equipment
• Knives and other sharp tools
• Chemicals and other cleaning products
• Raw and fresh foods

Working Environment/Physical Activities:

• Heavy lifting to 50lbs
• Kitchen Hot or Cold line
• Walk-in Coolers and Freezers
• Trash Recycling Room
• Execution of meals under various conditions of heat and stress

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job.