Sous Chef - Wendover

 The goal of the Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. 

Responsibilities include:

• Leads a team of employees in the daily preparation and production of all food items in an assigned kitchen(s).
• Complies with Standards of Service and require the same from all kitchen employees.
• Manages the day-to-day operation of their kitchen(s), coordinate food production schedules and ensure highest level of food quality and consistency.
• Expedites service during peak periods, participate as needed in food preparation, and ensure staff is producing consistently high quality.
• Controls food costs by ensuring inventories are protected, by minimizing waste/errors, and through constant oversight/training of kitchen staff.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• Establishes and require strict adherence to all known health and sanitation standards.
• In conjunction with the Executive Chef, ensures adherence to current company standards and specifications.
• Maintains effective communication within the kitchen, be responsive to staff suggestions/concerns; work to resolve problems
• Maintains effective working relationship with other members of the food and beverage management team and employees throughout the property.
• Conducts regular inspections of the entire kitchen/dish washing areas and coolers and promptly act to correct deficiencies found during inspection
• Advises Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Manages employee performance/productivity.
• Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Performs related and/or other duties as required.

• In-depth skills and knowledge of all kitchen operations
• Possess strong organizational, management, culinary, communication, and motivational skills.
• Culinary education and/or appropriate level of on the job training and hotel culinary experience
• Capable of producing a consistent product in a timely manner
• Proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
• Strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
• A true desire to exceed guest expectations in a fast paced customer service environment

Team Members Will Enjoy:

• Paid Time Off

• Flexible schedules

• Medical, Vision, and Dental insurance

• Education Reimbursement up to $5,250 annually

• 401k plan

• Employee meal discount program

• And more!