Sous Chef of Main Lodge Dining Room ($1000 sign on Bonus!)

Summary Plan, organize, control and direct the work of employees in the Main Lodge Kitchen Department. Responsible for food preparation while ensuring superior quality and consistency.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Select, train, schedule, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Price out menus to meet food costs and budget demands. Develop menus that are in line with the von Trapp Resort standards of freshness and quality.
• Ensure that sanitation standards as set forth by von Trapp Resort, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Purchase necessary food by comparing prices and quality of products. Filling out purchase orders for all items ordered, and making sure that they are received at the prices quoted and forwarding invoices to the food and beverage manager.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Work closely with the dining room manager to assure good coordination and interaction between front and back of house staff.
• Comply with von Trapp Resort employee handbook
• Responsible for providing a safe workplace and environment for employees
• Work harmoniously and professionally with co-workers and supervisors

Supervisory Responsibilities

Supervises employees in the Main Lodge Kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.