Sous Chef - Banquets

Job DetailsJob Location: COLORADO SPRINGS, CO 80921Position Type: Full TimeSalary Range: $66,500.00 - $73,000.00 Salary/year Flying Horse Resort and Club, located in the heart of Colorado Springs, is a premier destination for luxury, comfort, and world-class hospitality. Our resort offers an exceptional experience with top-notch amenities including two championship golf courses, luxury hotel, state-of-the-art fitness club, rejuvenating spa, fine dining options, and more. Our Flying Horse team is composed of dedicated professionals who strive to deliver unparalleled service to our guests. We value diverse skill sets and experiences, as they contribute to our dynamic and vibrant work environment. We're continually seeking to expand our team with individuals who have a passion for hospitality and a commitment to creating memorable experiences for our guests. Join us at Flying Horse Resort and Club, your success starts now. ROLE & RESPONSIBILITIES: Responsible for supporting other Sous Chefs and Executive Chef in a busy kitchen delivering consistently high-quality food. Accountable for specific duties on the Al a Carte line of the kitchen. Will need to work well under pressure and be an excellent team player to be successful. As a Sous Chef Banquets, you are expected to comply with the conditions of the Food Health and Safety regulations and sanitation policies. Must work well in stressful high-pressure situations. Must be able to evaluate and select among alternative courses of action quickly and accurately. Follow and maintain policies of cleanliness and sanitation practices in the kitchen. Follow proper food handling, holding, re-heating and cooling procedures. Be present in the kitchen and assigned station when required. Follows the instructions and recommendations from the immediate supervisors to complete daily tasks. Takes care of daily prep and duties assigned to meet the standards and quality set by the restaurant. Is proficient in all stations of the Al a Carte line. Coordinates daily tasks with the Executive Chef. Be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. Responsible for help in supervising and growing Chef de Partie and Commie chefs. Ability to produce work in accordance with a deadline and assist others with the same goal. Able to estimate daily production needs. Ensure that the production, preparation and presentation of food are of the highest quality. Full awareness of all menu items, recipes, methods of production and presentation standards. Operate and maintain all line equipment and report malfunctioning. Prepare reviews of employees. Minimize spoilage waste and over production. Ensure effective communication between staff by maintaining a secure and friendly work environment. Establishing and maintaining effective inter-departmental working relationships. Have knowledge of menu creation while maintaining food cost and quality. Checks proper station standards that include labels, dates and proper storage of food items. Consults with Executive Chef on daily requirements, service and events. Guides and trains subordinates on a daily basis. Perform spot checks for menu accuracy and taste. Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively. Maintain a friendly and warm demeanor at all times. Daily feedback and reporting of issues as they arise. QUALIFICATIONS & EDUCATIONAL REQUIREMENTS: A minimum of three years of Commercial Kitchen experience with high volume in a 5 star restaurant/hotel setting is preferred. Must be detail oriented, accurate and possess good organizational abilities and be capable of handling multiple tasks simultaneously. Must possess customer service skills and strong oral communication skills. Competency in dealing with members and fellow employees under circumstances requiring tact and diplomacy. Must possess the ability to work effectively under time deadlines. Proven ability to develop team. Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff. ADDITIONAL NOTES: Will have contact with Golf Course superintendent, Golf Pro, Membership Director, Athletic Director, Food & Beverage personnel, and other industry related people and is to conduct relationships in a manner that will enhance the overall marketing and operational success of the company. This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. #J-18808-Ljbffr