Sous Chef, Le Depot Brasserie

Position Title: Sous Chef, Le Depot Brasserie

Company: Le Depot Brasserie/Reef

Compensation: $65,000-$75,000

Location: Le Depot Brasserie; Park City, UT

About Reef/Le Depot Brasserie:

Reef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real estate lending and development across the U.S.

This an exciting opportunity for a growing restaurant group, who has partnered with Reef, led by James Beard Award Winning Chef Galen Zamarra located in the heart of Park City, Utah, an internationally renowned ski destination. Our two new culinary concepts in Old Town Park City consist of a 100 seat brasserie and bar, Le Depot Brasserie, and a French pastry & coffee shop, Union Patisserie.

Position Summary:

The Sous Chef supervises and coordinates all culinary and related operations of the restaurants under the Chef de Cuisine. The Sous Chef reports directly to Chef de Cuisine. This person will work hand in hand with other managers to ensure that the food and beverage service and quality expectations are met.

Responsibilities:

• Responsible for maintaining quality controls of food execution, taste, and presentation; This is a hands-on role and the Sous Chef is expected to be in the kitchen, expediting on a full-time basis
• Works with the Chefs for achieving and maintaining labor and COGS controls to meet or exceed budgets
• Routine checks of food to meet quality standards supervises and actively works on new menu ideas and creations
• Works with the CDC to manages all kitchen employees, including scheduling and training
• Works with vendors to place orders, manage invoices and inventories
• Ensures the kitchen is immaculately clean and compliant with all regulatory requirements for food handling, sanitation, employment law and safety etc
• Works with Pastry Chef to ensure all desserts and pastries meet quality standards
• Helps to oversee events and private parties
• Able to cover line shifts if needed

Qualifications:

• 3 years in high-level management required in a fast-paced upscale Food and Beverage operation, ideally with a diverse background in hotels, fine dining, and French cuisine
• Impeccable leadership and communication skill
• Cutting-edge technical food & beverage knowledge
• Ideal candidates have relevant fine dining experience and High-Volume operations in major metropolitan cities as well as winter resorts.
• Extensive experience and knowledge of French cuisine required
• Degree in Culinary Arts is preferred
• Business and management principles involved in strategic planning
• Strong Leadership Track Record
• Knowledge in MS Office, Google and popular POS and Reservation systems
• Experienced with principles and processes for providing customer and employee services

Physical Requirements:

• Most work tasks are performed indoors with some outdoor activity
• Position requires walking and giving direction most of the working day
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Ability to stand for long hours and lift 50lbs

Company Benefits:

• 401(k) Plan with Company Match
• Generous Health Plan with HSA Match
• Flexible Paid Time-off
• Daily Company Lunches
• Cell Phone Service Allowance
• Discounts at Company-owned Resorts and Golf Courses

Salary : $65,000 - $75,000