Sous Chef of Sage Modern Italian

Overview

Promontory Development - Park City, UT 84098

Salary Range: $28.00 - $30.00 Hourly

Position Type:
Full Time

Job Shift:
Any

Education Level:
High School

Travel Percentage :
None

Category:
Restaurant - Food Service

Promontory Club is looking to fulfill a vacancy for a Sous Chef of Sage Modern Italian

The Sage Sous Chef will have experience in classic and/or modern Italian cuisine. The Sage Sous Chef should have a desire to hone their craft and work to maintain the highest standards set by the Promontory Food and Beverage Department. We strive to give the ultimate dining experience to our members by providing the best quality ingredients prepared in ways that are true to our roots and local regions.

The Sous Chef should be an extension of this philosophy and help to train, teach and guide the cook staff to do the same.

• Maintain a positive attitude at all times.
• Work under the direction of the Sage Chef De Cuisine executing menus, cooking techniques and food standards.
• Maintain Promontory standards for quality and profitability of the kitchen.
• Assist in planning, coordinating and executing club, member, golf and tennis events requiring catering needs.
• Maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision.
• Develop and lead a positive approach to communication and staff development.
• Facilitate a great work environment through leadership, training, and motivation.
• Be an ambassador for the Food and Beverage management team with regards to internal and external customers.
• Lead a staff that includes all kitchen employees, cooks and dishwashers.
• Provide food product training to all service staff.
• Expected to work daily in food production and during meal service.
• Establish and institute new menus in all assigned locations with assistance of the Sage Chef de Cuisine.
• Quality control of final food production as it affects taste, presentation, and service.
• Establish standards and hold the staff responsible to meet menu requirements.
• Coordination of Food and Beverage purchases to ensure top quality and price effectiveness.
• Maintain an in-depth knowledge of financial results including food cost, labor cost and operating expenses. Balance budget requirements with excellent product and service. Hold weekly meeting with kitchen staff and monthly meetings of all employees.
• Involved in the menu development for all banquet or catered events as assigned.
• Meet with the Sage Chef de Cuisine on immediate concerns and future projects.
• Participate in all food inventories and transfers prior to submission to accounting.
• Review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency.
• Maintain kitchen cleanliness to a very high standard. Always in compliance with health department standards.
• Review, document, and respond to temperatures while maintaining a daily log for quality control and health department standards.
• Provide total accountability for the cleanliness and sanitation of all assigned food production areas.
• Perform daily line inspections to ensure food safety and proper labeling/rotation of product.
• Work with the Sage Chef de Cuisine to ensure that there is a coordinated effort to achieve the desired results of each function.
• Participate in the setup and breakdown of banquet and catering events as needed.
• Maintain high visibility during functions, responsible for the on-going updates and revisions to functions.
• May be required to attend weekly Food & Beverage and Operations meetings in absence of the Chef de Cuisine.
• Deliver on any other reasonable request of senior management.
• Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications. Maintain files of Safety Data Sheets and follow safe work practices.
• Other duties as assigned by the Sage Chef de Cuisine.

Educational Requirements or Equivalent: High school diploma or general education degree (GED) is preferred;
Culinary Degree from an approved school or a combination of schooling and work experience is preferred; must have and maintain a TIPS and Serve Safe certification; must be at least 21 years of age.

Previous Experience

Required:

Two (2) years of experience in culinary management and administration is required; three (3) years of previous culinary experience is required; broad experience in Italian cuisine, to include experience with handmade pastas, wood fired pizza preparation, Italian breads and desserts is preferred; basic computer skills and competency in Microsoft Office including Word, Excel, and Outlook is required; previous experience using a POS software (Northstar) is preferred;

must have a high attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism. Experience using Sysco Platform desired.

Working Knowledge to be Acquired on the Job: Abide by Promontory…