Job Summary

This position will lead all culinary kitchen operations for the designated outlet or area. Provide training and development to the culinary staff.

Benefits

• Insurance - Health, Dental & Life
• Bonus Program
• Paid Vacation
• Profit Sharing Plan
• Pool, Gym & Recreation Use
• Employee Meeting Space Rental
• Employee Lodging Rates and Friends and Family Rates
• Employee Shift Meals and Food Discounts
• Shared Gold Pass for California Ski Resorts

Responsibilities

• Lead daily kitchen operations to ensure the proper production of food items and kitchen compliance with the company policies and procedures.
• Work with the dinner Chef and relief chefs on days off.
• Coordinate and organize the kitchen in absence of the Kitchen Manager. Delegate and follow up on assigned objectives.
• Assist the kitchen manager in the creation of menu items, recipe cards, plate presentations and procedures. Ensures adherence to established standards.
• Assist the Kitchen Manager/Head Chef in managing food costs and labor productivity.
• Assist in the execution of department goals.
• Provide training in food production and equipment usage to the culinary staff.
• Ensure, safety in that kitchen staff performs according to HACCP, OSHA and sanitation guidelines.
• Responsible for overseeing the opening/closing procedures.
• Oversee proper requisition, storage, utilization and inventory of food products.
• Interact with guests and service staff to ensure guest satisfaction.
• Perform other duties as assigned by Kitchen Manager/Lead Chef.
• Provide daily list of tasks to culinary staff and ensure each meal is executed on time and according to the Granlibakken promise.

• Assess quality product:

  a. Taste all food, control-portion control and count food portions.

  b. Control equipment and produce food that is the proper temperature

  c. Garnish all food

  d. Control waste and timing

  e. Check in with cooks and dining room regularly to control service and achieve consistency.
• Assist with daily produce and other ordering duties.
• Time clock management (breaks, overtime).
• Inform Kitchen Manager/Lead Chef about staff performance.
• Advise and lead kitchen staff during Kitchen Manager/Lead Chef’s absence.
• Have weekly safety and sanitation meeting.
• Help create and modify recipes.
• Pull proper amounts of product from freezer, maintain pull sheets.
• In addition to banquets, Soux Chef is required to help The Pub Restaurant and Wedding Operations.
• Soux Chef is required to work with Executive Chef in regards to Ski Hill Kitchen Improvement and maintain kitchen improvements.
• The Soux Chef will assist in creating new Pub Menu items, Snack Bar at the Ski Hill Items and all special event.
• Work the dinner shift when needed.
• Work with Kitchen Manager/Lead Chef on staff meal planning.

Qualifications

• High School Diploma or GED preferred
• Education: Culinary school degree, completed apprenticeship or equivalent experience preferred but not required.
• Minimum 1-year experience cooking at a restaurant or full-service hotel
• Culinary school 2-4 year degree preferred
• Availability to work nights, weekends, holidays depending on business needs
• Culinary Experience Required
• Licenses/Certifications: Food Handler's card required.