F&B: Sous Chef - Winter Seasonal

Jackson Hole Mountain Resort 

JOB DESCRIPTION 

Position Title: Sous Chef

Reports To: Executive Sous Chef 

Department: Food & Beverage

Classification: Seasonal Full Time

FLSA Status:  Exempt

GENERAL PURPOSE

To assist the Executive Sous Chef in providing a fine dining experience for every customer.  

Experienced in fine dining, a great team leader and able to uphold only the finest standards as set by the Management Team.

ESSENTIAL FUNCTIONS

• Assist Executive Sous Chef in day to day operations of Bridger Restaurant 
• Ensure proper sanitation techniques are followed. 
• Making sure all food items are fresh, FIFO, labeled and dated.  
• Making sure all temperature logs, prep lists and all checklists are followed and completed daily.  
• Ensure proper daily set up of your assigned areas. 
• Ensure recopies are being followed as well as plate presentation. 
• Tasting all food items that are being prepared to ensure excellent quality. 
• Keeping pars on all food items as requested by Executive Sous Chef. 
• Uphold all Culinary Standards in absence of Executive Sous Chef. 
• Excellent attitude always.

OTHER FUNCTIONS 

• Ensuring all kitchen employees are clean and in proper uniform. 
• Assist Executive Sous Chef with daily shift meetings for front and back of the house. 
• Ensuring all cooks are ready for service everyday as determined by the Management Team. 
• Communicating well with Management Team and all employees.

-- Employees are held accountable for all duties of this job-- 

SUPERVISORY DUTIES

• Responsible for all back of house staff.  
• Ensuring all back of house operations run smoothly and efficiently. 
• Ensuring all sanitation practices are being performed by staff.
• Number of Direct Reports: 18
• Number of Total Reports: 18
• Approximate Operating Budget: unknown

JOB QUALIFICATIONS 

KNOWLEDGE, SKILLS & ABILITY:  

• Knowledge of all back of house operations.  
• Excellent Culinary Skill Set 
• Ability to handle large volume as well as a large crew.  
• Able to work the line proficiently, be a team player and be able to motivate your crew daily 

EDUCATION OR FORMAL TRAINING:

Culinary degree preferred but not required.  

EXPERIENCE:

• Minimum of two years in a sous chef or other supervisory position in the kitchen.
• Requires experience in all aspects of the kitchen.
• Good track record or previous work experience.  

MATERIAL AND EQUIPMENT DIRECTLY USED:

All kitchen equipment as well as knives and other equipment deemed necessary for the successful function of the restaurant.  

WORKING ENVIRONMENT/PHYSICAL ACTIVITIES:

• Able to lift 50 pounds.
• Able to stand and work for long periods of time if requested.
• Capable of riding gondola to get to work each day.
• Able to handle changes of temperature.

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