Sous Chef - The Peak - Park City - Full time.

Sous Chef - The Peak - Park City - Full Time

Promontory Development - Park City, UT 84098

Salary Range $31.00 Hourly Level Entry Position Type Full Time Job Shift Any Education Level High School Travel Percentage None Category Restaurant - Food Service

Description

Elevated above the Distractions

Promontory has received universal acclaim as a destination where life's greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community which spans more than 11 square miles features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close.

Promontory Club is looking to fill a vacancy for a Food and Beverage Sous Chef The Peak. Prior experience in modern Japanese and Asian cuisine is required.

The Peak Sous Chef will be responsible for assisting the chef de cuisine in ensuring The Peak maintains an elevated, luxury environment for all Members and staff. The Sous Chef will be responsible for the quality of product and plate presentation in the Restaurant. Under the direction of the Chef de Cuisine will maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision. The Sous Chef is responsible for all The Peak's daily operations and will oversee all People, Product and Profit within the outlet. The position will at times be expected to help at all food outlets on Promontory property as well as with special catering events.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Ensure the highest sanitation standards are met at The Peak with regards to cleanliness, sanitation and food safety.
2. Maintain kitchen cleanliness to a very high standard, always in compliance with Health Department standards.
3. Assist the Chef de Cuisine in menu development in areas as designated.
4. Interact with Members on a daily basis seeking input on quality of products and menu item development.
5. Establish proper quality control procedures and final food production as it affects taste, presentation, and service.
6. Train and develop a team that excels in proper communication and creating quality products.
7. Scheduling of staff for maximum efficiency meeting both service and financial standards.
8. Consistently strive for the highest quality in delivery and product.
9. Perform daily line inspections and documented temperature logs to ensure food safety and rotation of product.
10. Establish standards and hold the staff responsible to meet menu requirements.
11. Meet budgeted expectations by month and for the year.
12. Maintain security of inventories and ensure proper levels are maintained to minimize waste and stay within the budget allotted.
13. Maintain an in-depth knowledge of financial results including food cost, labor, and miscellaneous supplies. Balance budget requirements with excellent product and service.
14. Provide input in the planning of annual special events.
15. May be required to attend weekly Food & Beverage and Operations meetings.
16. Maintain a "will do" attitude at all times.
17. Maintain a positive working environment at all times.
18. Participate in special events where needed.
19. Deliver on any other reasonable request of senior management.
20. 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.
21. Other duties as assigned by the Chef de Cuisine and Director of F&B.

Qualifications

EDUCATIONAL REQUIREMENTS OR EQUIVALENT: High School Diploma or GED equivalent is required; a Culinary Degree from an approved school or a combination of schooling and work experience is preferred; must have and maintain TIPS and ServeSafe certifications; must be at least 21 years of age.

PREVIOUS EXPERIENCE REQUIRED: A broad background of culinary experience with emphasis on modern Japanese and Asian cuisine, strong financial acumen, computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook and POS software; 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.

WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Abide by Promontory policies and procedures and submit ideas for possible revision; work independently with little supervision; courteous and helpful with Promontory Club Members and employees.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: Must be able to stand on feet for long periods of time; ability to lift 30lbs occasionally and 50lbs occasionally; must be willing to work various hours, nights, holidays and weekends when needed.

Wage starts at $31 per hour or commensurate with experience.

Must be authorized to work in the United States without sponsorship.

Promontory offers competitive wages and benefits including, but not limited to, medical, dental, vision, disability, life insurances, vacation, holiday pay, employee meals, uniform allowances, golf on two award winning courses and yearly bonuses.