Junior Sous Chef - Big Cedar Lodge

Position Summary: A Jr. Sous Chef’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing cooks in their area in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.

Essential Functions:

§   Monitor and control all food production in the restaurant and ensure of its quality during preparation and service execution

§   Oversees the daily kitchen operations of the restaurant and ensure its culinary readiness for service.

§   Assist in developing menu in collaboration with Sous Chef, Executive Sous Chef and Executive Chef.

§   Assist in monitoring and controlling all food production and ensuring all recipes are constantly followed by cooks

§   Oversee the preparation of ingredients that should be frequently available (vegetables, spices etc.)

§   Put effort in optimizing the cooking process with attention to speed and quality

§   Assist with continually train and update staff.

§   Ensure adequacy of supplies at the cooking stations.

§   Provide administrative assistance to the Sous Chef as needed

§   Ensure that all kitchen equipment is in good working order.

§   Direct proper maintenance of kitchen coolers and freezers (food product rotation, food product storage, sanitation, labeling, etc.)

§   Ensure safe working environment and techniques in the kitchen.

§   Model and promote good working relationship with Front of the House managers and staff.

§   Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges.

§   Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable.

§   Responsible for control of sign-in/sign-out procedures for kitchen staff; including but not limited to: keys and vehicles.

§   Monitor and  promote to all staff the importance of resort asset protection

§   Facilitate monthly departmental meetings and follow through on unresolved topics.

§   Other duties as assigned

Candidate Profile:

Education and Experience

§   Associates degree in culinary arts plus 2 years, of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.

§   Ability to organize and manage multiple priorities

§   Excellent interpersonal and communications skills

§   Ability to perform as a strong team player

Physical Demands

§   Ability to stand for extended periods of time

§   Ability to bend, lift and carry heavy objects.

Preferred Traits

§   Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.

§   Ability to motivate others and lead people in the area of correct procedures and follow through.

§   Good personal hygiene.

Skills and Knowledge

§   Writing - Communicating effectively in writing as appropriate for the needs of the audience.

§   Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

§   Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

§   Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

§   Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.

§   Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).

§   Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.

§   Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.

§   Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

§   Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

§   Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.

§   Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

Management Competencies

§   Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.

§   Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.

§   Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.

§   Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.

§   Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.

§   Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.

§   High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.

§   Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.

§   Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.