Sous Chef
Montage Hotels
- Deer Valley, UT
- Permanent
- Full-time
- Scheduling kitchen staff and ensuring schedules are posted in a timely manner
- Consistently tracking kitchen inventory, preparing and ordering all items for the restaurant and bar menus
- Recruiting staff and monitoring their performance
- Assisting in maintaining the overall food and labor cost
- Ensuring the opening and closing procedures for kitchen staff are completed
- Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
- Ensuring that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
- Maintaining food quality and ensuring guest satisfaction
- Assisting in developing control procedures and enforcing them
- Working closely with the Executive Chef on menu development and recipe standardization
- Taking responsibility for shift during absence of the Executive Chef
- Monitoring equipment maintenance and condition
- Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required
- Knowing all state/local health codes and ordinances and ensuring that kitchen is in compliance
- Memorizing food recipes and food preparation instructions
- Remaining aware of culinary trends and always seeking to improve
- Culinary school graduate or related training required
- Previous experience in hospitality or club operations preferred
- Ability to accurately and effectively communicate in verbal and written form with guests and Associates
- Experience implementing new food concepts and menus
- Experience with creating schedules, labor costing, payroll administration, and Associate performance management required
- Ability to handle multiple tasks and work well in an environment with time constraints
- Must possess applicable state/local licenses and certifications