What are the responsibilities and job description for the Sous Chef position at One&Only Resorts?
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At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.
Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.
Job Summary
The Sous Chef will assist the Chef de Cuisine and Executive Sous Chef in managing culinary operations, including leading the culinary team, overseeing food preparation, ensuring the quality and consistency of dishes, and maintaining a clean, organized kitchen. They will also contribute to developing menus, managing inventory, and ensuring compliance with health and safety regulations.
Key Duties & Responsibilities
At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.
Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.
Job Summary
The Sous Chef will assist the Chef de Cuisine and Executive Sous Chef in managing culinary operations, including leading the culinary team, overseeing food preparation, ensuring the quality and consistency of dishes, and maintaining a clean, organized kitchen. They will also contribute to developing menus, managing inventory, and ensuring compliance with health and safety regulations.
Key Duties & Responsibilities
- Responsible for daily service, preparing and presenting food for morning, afternoon, and evening functions
- Delivers a level of quality in products, as well as services, that adheres to One&Only standards
- Ensures that production is correctly executed, with products complying with technical sheets
- Supervises activities in kitchen operations
- Manages the kitchen, including food preparation, kitchen staff, and the ordering of supplies for general food service
- Prepares all menus in coordination with the Restaurant Manager, then checks customer satisfaction levels by exercising a presence in the restaurant during mealtimes
- Implements the consistent delivery of superior customer service through the Customer Service Program
- Ensures the department creates a professional impression to customers and team members
- Displays warm, engaging, and caring behavior to guests and team members
- Reviews and acts upon customer feedback relevant to their areas of responsibility, including customer compliments and complaints
- Reacts to customers’ needs with a sense of urgency
- Provides rigorous management: controlling raw material stocks, especially regarding their cost
- Maintains the GSQ score and food costs
- Reports to the Chef de Cuisine, communicating about daily planning, VIPs, and special menus of the day
- Responsible for planning the kitchen roster
- Responsible for the kitchen brigade, planning the department according to occupancy
- Instructs and trains other kitchen chefs in preparation areas, such as garnishing and presenting
- Responsible for leading, developing, and mentoring a team of cooks, ensuring a positive work environment
- Enforces sanitation practices, ensuring that employees follow regulations by constantly monitoring them
- Inspects equipment, work areas, and general supplies to ensure conformity to set health and safety standards
- Covers other restaurants in the absence of the Sous Chef and Chef de Cuisine, guaranteeing that the quality and integrity of their menus are maintained
- Takes on additional tasks as assigned by the Executive Chef and Executive Sous Chef
- 2 years’ experience in a similar level of management is required
- Must be dual-skilled as a Manager and a Chef
- Possesses cooking skills, including being able to adapt their cooking style to local environments
- Experience in a luxury hotel setting is encouraged
- Ability to manage a profit center: stock, cost prices, orders, etc.
- Ability to manage a team: supervision, training, motivation, and delegation
- Medical, Dental & Vision Insurance
- PTO (Paid Time Off)
- Complimentary Dry Cleaning for Employee Uniforms
- Complimentary transportation to/from resort
- Complimentary meal per shift
- Subsidized housing based on availability
- Discounted colleague rate for Kerzner Properties worldwide
