Banquet Sous Chef

Now Hiring: Banquet Sous Chef

Location: Yellowstone Valley Lodge & Grill

Yellowstone Valley Lodge & Grill is a unique, small operation located on the Yellowstone River, offering 22 cabins, a stunning event space, and a public fine dining restaurant. Employment is seasonal, from the first week of April through October, with the possibility of working with the company at sister properties in the off-season. Seasonal housing is available for the right candidate.

Essential Responsibilities:

• Observe kitchen team members engaged in preparing, portioning, and garnishing foods to ensure methods of cooking, garnishing, and portion sizes meet standards.
• Give instructions to kitchen team members on the fine points of cooking.
• Cook and carve meats, and prepare food during rush periods, banquets, and other social functions.
• Assume responsibility for the kitchen in the absence of the Chef.
• Prep food products using standardized food preparation techniques.
• Visibly recognize the condition of food and monitor cooking temperatures.
• Report to scheduled shifts on time and in uniform in accordance with company policy.
• Know and comply with all company policies and procedures pertaining to this position.
• Support team member recognition and engagement programs.
• Embrace O'Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.
• Perform other duties and responsibilities as required or requested.

Skills & Abilities:

• Proficient in food planning and preparation, purchasing, sanitation, security, personnel management, recordkeeping, and preparation of reports.
• Pleasant, polite demeanor and maintains a neat and clean appearance.
• Ability to motivate team members to work together to ensure food and service meet standards.
• Ability to handle the pressures of coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Strong leadership, management, organizational, and communication skills.
• Ability to spot and resolve problems efficiently.
• Excellent verbal and written communication skills.
• Ability to deliver results.
• Ability to work well with, and motivate, a variety of personality types while maintaining tact and diplomacy.
• Strong multitasking and prioritization skills.
• Models behaviors to effectively motivate, lead, and develop the BOH team.
• Maintains a positive reputation within the community.

Hours:

• Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Education & Experience:

• Degree or certification from a culinary institution preferred.
• Two years' experience as a Sous Chef preferred.
• Two years of kitchen supervisory experience with three years of kitchen operations experience, including at least one year in a lead cook position and one year in a steward position, or an equivalent level of education and experience.

Physical Requirements of the Position:

• Requires a minimum lifting capacity of 50 pounds (e.g., large bags of onions or crates of lettuce). Must be able to bend and lift items of 40 pounds minimum overhead for storage. Must be able to transport food and utensils weighing up to 10 pounds.
• May be required to lift over 40 pounds on occasion.

Physical Activity of the Position:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Environmental Conditions:

• Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75 percent or more of the time inside.
• Extremes of Heat & Temperature Changes: High temperatures causing discomfort unless protection is provided.
• Temperature Variations: Sudden or marked changes causing noticeable bodily reactions.

O'Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications.