Sous Chef

Position: Sous Chef, Le Depot Brasserie

Salary: $60,000-70,000 DOE

Location: Le Depot Brasserie; Park City, Utah

About the Company:

Reef Capital Partners is a Utah-based investment firm founded in 2005 with offices in Lehi, UT, Park City, UT, and Ivins, UT. Reef focuses on commercial real estate lending and development across the U.S.

This an exciting opportunity for a growing restaurant group, who has partnered with Reef, led by James Beard Award Winning Chef Galen Zamarra located in the heart of Park City, Utah, an internationally renowned ski destination. Together, Reef and Galen Hospitality Group have developed two new concepts in Old Town Park City - a 100 seat brasserie and bar (Le Depot Brasserie) and a French pastry & coffee shop (Union Patisserie). 

Position Overview:

The Executive Sous Chef reports to the Executive Chef (EC), F&B Director and Pastry Chef. This position will assist in supervising and coordinating all culinary and related operations of the restaurant and outlets. The Sous will assume the lead of the kitchen operations in absence of the EC, CDC, or ESC. The Sous shall work hand in hand with the culinary team to ensure that the staff are executing their responsibilities and that food and beverage service and quality expectations are met.

Opening Duties:

• Work with Chefs for establishing quality controls of food execution, taste, and presentation.
• Work with Chefs for achieving and maintaining labor and COGS controls to meet or exceed budgets.
• Conduct routine checks of food, beverage and service to meet quality standards; supervises and coordinates all new menu and menu change implementation.
• Work to discover and create new vendor partnerships.
• Ensures the kitchen is immaculately clean and compliant with all regulatory requirements for food handling, sanitation, employment law and safety.
• Expedite, open and closing duties as required. 
• Order food and supplies, manage invoices for the finance team.

Qualifications:

• 3 years in high-level management required in a fast-paced upscale Food and Beverage operation, ideally with a diverse background in hotels, fine dining, and French cuisine
• Degree in Culinary Arts is preferred
• Impeccable leadership and communication skills
• Cutting edge technical food & beverage knowledge
• Relevant fine dining experience in major metropolitan cities as well as winter resorts
• Extensive experience and knowledge of French cuisine required

• Business and management principles involved in strategic planning
• Strong leadership track record
• Knowledge in MS Office, Google and popular POS and Reservation systems
• Budgeting professional
• Experienced with principles and processes for providing customer and employee services
• Requires strong communication skills, both verbal and written

Physical Requirements:

• Most work tasks are performed indoors with some outdoor activity
• Position requires walking and giving direction most of the working day
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Ability to stand for long hours and lift 50lbs.

Company Benefits:

• 401(k) Plan with Company Match
• Generous Health Plan with HSA Match
• Paid Time-off
• Discounts at Company-owned Resorts and Golf Courses