Snowbird Hiring for Sous Chef – Main Kitchen (Banquet) at United States Full Time

Year-round, salary position.

Pay : D.O.E

Under the direction of the Executive Banquet Chef and the Assistant Director of Resort Food and Beverage

Responsible for managing daily operation, including team member development and performance, inventory, ordering of food and supplies, cleanliness, and P&L management.

Manage and direct all Snowbird standards, policies and procedures in accordance with the Food and Beverage Department.

Responsible for coordinating, communicating, mentoring and teaching back of house personnel on menu preparation, food quality and proper plate presentation in the Banquet Kitchen and Special Events operation at Snowbird Ski and Summer Resort in the absence of the Executive Banquet Chef.

Position Functions /Areas of Responsibility

1. Provide effective leadership and development for all Banquet Kitchen Team Members.

2. Lead, train and educate all Team Members from kitchen, utility, and FOH banquet staff providing them knowledge of all food products put out and food safety.

3. Takes fast and appropriate action to solve problems. Handles guest concerns in a professional manner.

4. Act as an ambassador for the department and Snowbird for both internal and external customers, while maintaining a positive work environment at all times.

5. Maintain a “will do” attitude at all times.

6. Assist the Executive Banquet Chef and Bakery Pastry Chef in menu development for the Banquet Kitchen and Special Events.

7. Perform daily walk-in and storage inspections, documenting temperature logs to insure food safety and proper rotation of products.

8. Establish proper procedure and quality control of final food product that affects taste, presentation, and service.

9. Use proper communication and maintain a team oriented environment.

10. Maintain staff focused on food quality and food safety.

11. Establish standards and hold Team Members responsible to meet menu requirements.

12. Maintain high standards of cleanliness at all times throughout the kitchen, always in compliance with local Health Department as well as the Snowbird Food and Beverage Department SOP.

13. Responsible for food cost, kitchen labor and all kitchen operating expenses.

14. Responsible for cleanliness, sanitation and food safety in the Banquet Kitchen operation.

15. Participate in special events when/where needed.

16. Deliver on any other reasonable request of Senior Management.

17. Assist in other outlets as needed or directed by Executive Banquet Chef and or the Director of Food and Beverage.

18. Rewards and disciplines as merited by employee performance. Assigns, oversees and evaluates employee work performance. Recommends promotion, transfer or termination of employees based on performance evaluation.

19. Responsible for ordering, receipt and storage of all kitchen equipment including FFE to ensure a minimum loss from waste or theft.

    Interactions

20. Occasional contact with guests.

21. Direct and continuous contact with co-workers, management and other departments.

22. Must have the ability to interact at any time with guests and other employees in a pleasant manner and maintain good working relationships with others and all departments at Snowbird.

    Education & Experience Requirements

23. High School Diploma or equivalent required.

24. Culinary degree from an accredited school preferred.

25. Forbes 4 stars or AAA four diamond experience required.

    Specific Requirements:

    Must be at least 21 years of age.

    ServSafe Certification

    Skills & Knowledge

    Technical:

    Must demonstrate competency in reading, writing and arithmetic with accuracy in counting, adding, subtracting, multiplying and dividing. Must demonstrate ability to design and price menus and recipes.

    Must demonstrate proficiency in handling all kitchen equipment. Must demonstrate ability to multi-task, i.e., direct staff activities while maintaining interactions between the dining room and the back of the house. Must demonstrate ability to prepare and analyze monthly financial and inventory statements. Must demonstrate strong interpersonal skills, verbal communication skills, conflict management and dispute resolution skills. Must demonstrate ability to lead, motivate, develop and counsel employees.

    Administrative:

    Requires exercise of judgment within policy guidelines and without supervisory approval. Requires problem solving and initiation of activities within job description and responsibility limitations. Candidate should have a good knowledge of word and excel computer programs. Requires strong understanding of other Snowbird operations.

    Experience in Stratton Warren inventory control system

    Working Conditions

    Work Schedule:

    Shifts vary, may be early morning or late evening, weekends, holidays, depending on business levels.

    Mental:

    Must be prepared to stay overnight if necessary on occasional times of road closures.

    May experience unusual stress from high business volumes, deadlines, continual work with public, winter conditions, snow night requirements and commuting to/from Snowbird.

    Physical:

    Must be able to lift 75+ lbs.

    Must be able to stand for long periods of time.

    Must demonstrate ability to bend, kneel, handle, reach, grasp and perform repetitive motions.

    All job opportunities at Snowbird Ski & Summer Resort require the ability to comply with our Professional Appearance, Drug & Alcohol, and Employee Conduct Policies.

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