Sous Chef

SUMMARY Assists in supervising staff by making sure that policies and procedures are followed.

Maintains a high-quality operation by monitoring employees' job productivity and assists in training and scheduling.

A key part of every employee's job is to serve as a Targhee ambassador, engaging the guest at every opportunity.

ESSENTIAL DUTIES AND RESPONSIBILITIES including the following.

Other duties may be assigned.

Assists in job performance evaluations by observing employees' daily job performance.

Assists in providing quality to guests by directing staff in meeting quality standards in food handling and preparation, safety, and sanitation.

Supports Executive Chef in hiring and staffing decisions.

Contributes to team effort by participating in daily food service tasks as assigned or as needed.

Acts as intermediary between the kitchen and wait staff to ensure total guest satisfaction.

Runs all day-to-day culinary operations in absence of Executive Chef and Executive Sous Chef.

Maintains the kitchen areas and machinery to the satisfaction of our F&B department and the Teton County Health department.

Mentor's subordinates to follow a crafted vision for the Branding Iron operation for quality, service, cleanliness, sustainability, safety, organization, and finance.

Contributes to training programs of culinary team.

Provides input on menus, specials, events, and animated evenings.

Choose a product that compliments service and quality objectives, but also considers costs.

Conducts physical inventories as instructed Maintains the good working condition of equipment and lets F&B Director know if equipment is not operating properly - and follows up with completion.

Maintains a safe and clean working environment.

Disciplines staff as necessary and instructs subordinates about changes in policy and current policy relating to all company matter.

Is a role model for all culinary and creative things.

Is always a positive representative of Grand Targhee Resort as well as the Food & Beverage Department.

Offers input and creative instruction about futures changes, capital deployment, and purchase of wares to enhance all Grand Targhee Food and Beverage Outlets.

Is always available as needed.

Understands the working nature of the department's Vendors and is familiar with their uses and support of the operation.

Is a leader within the Food & Beverage department and should be available to offer guidance and input to all things culinary regardless of the location.

Provides excellent guest service to both external & internal customers.

Flexible working hours.

Some job sharing may be required.

RESPONSIBILITIES TO SAFETY: Protect the safety of self, workers, and Grand Targhee Resort guests.

Report any potentially harmful equipment or situations to the immediate supervisor without delay.

Report safety-related accidents and incidents at once to immediate supervisor.

Follow all company and department safety policies and procedures as outlined in the Resort's Occupational...