What are the responsibilities and job description for the Sous Chef position at Snowbasin Resort?
SUMMARY:
This position will coordinate and oversee all aspects and functions of the QSR culinary activities as well as Banquet Culinary. Employees are mentored through the Chef in this regard and proper consistency and proper controls are adhered to at all times.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. Under direction of F&B Director, Sustainable operations and charter are part of daily methods of preparation (MOP) and daily sales operations
2. Maintain awareness of resort skier visits and group demands
3. Support the financial/marketing goals of the division.
4. Perform any reasonable tasks as requested by management.
5. Manages day-to-day culinary operations
6. Manages food & beverage operations as instructed by executive chef
7. Acts as senior culinary decision maker in the absence of executive chef and executive sous chef
8. Develops and enforces service standards in all food & beverage operations through constant guidance of employee and guest engagement
9. Safety Council Leader for BOH/culinary operations. Fosters a kitchen environment of safety and awareness of kitchen/restaurant hazards.
10. Monitors and secures inventories daily, including product pulls for haul cat with accuracy.
11. Enforces consistency and portion control for all food & beverage QSR retail items.
12. Leads workshops and meetings to progress departmental service standards and profitability.
13. Attends Quality Assurance meetings as needed
14. Coaches & mentors subordinate employees through training and positive guidance.
15. Acts as point person for inquiries related to any and all manner of banquet/event culinary events.
16. Monitors all BOH on-mountain QSR facilities
17. Enforces budget standards as directed by F&B director and executive chef
18. During summer position will operationally be the banquet culinary leader
19. Maintain a presence in BOH of all on-mountain QSR operations
20. Ensure all reporting and time sensitive needs are supplied to appropriate parties when required (historical records, financials, payroll, email, HR needs, schedules logs, etc).
21. Participates in and promotes safety, accident prevention and recycling efforts.
22. Works to grow all revenue opportunities and streams including specials, event, and incremental sales initiatives
23. Represents resort at community and industry events as necessary.
EDUCATION and/or EXPERIENCE:
2 years of relevant kitchen experience
MATHEMATICAL SKILLS:
Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Able to accurately read and make measurements.
CERTIFICATES, LICENSES, REGISTRATIONS:
Utah Food Handlers Permit required
ServSafe Managers Certification preferred
