Seasonal Sous Chef

Overview

Sunriver Resort is seeking a talented and passionate Seasonal Sous Chef to join our culinary team during our vibrant peak season. The Sous Chef will be responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

The Sous Chef will always conduct themselves in a manner which supports the guiding principles of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. The Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice!

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Communicate additions or changes to the assignments as they arise throughout the shift.
• Requisition the day’s supplies and ensure that they are received and stored correctly.
• Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.  
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.
• Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations.
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Minimize waste and maintain controls to attain forecasted food and labor costs.

Qualifications

• Excellent communication skills.
• Five years of experience in a similar position at a Hotel or Restaurant.
• Work all stations in Kitchen.
• Food handling certificate.
• Fluency in English
• Compute basic arithmetic.
• Provide legible communication.
• Knowledge of food cost controls.
• Previously worked with all products and food ingredients.
• Operate, clean and maintain all equipment required in job functions.
• Plan and develop menus and recipes.
• Attend Monthly staff meetings, F&B meetings.
• Research local farm products, new suppliers, special markets. Attend gourmet shows, food and wine meetings.
• Perform at special events and off-premise functions.
• Schedule and conduct month-end inventories.
• Prepare menu analysis and recipe costing.