Sous Chef

Job Summary (Essential Functions)

Serve as “second-in-command” of the kitchen. Assist the Food and Beverage Team in supervising food production for food outlets and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Job Knowledge, Core Competencies and Expectations

• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
• Knowledge of and ability to perform required role during emergency situations.

Job Tasks/Duties

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
• Assists the chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Conducts daily raw cost tracking counts to ensure that all items are accounted for.
• Codes all invoices to the proper account and sends signed copies to Accounting for payment.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, presentation and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the chef.
• Personally works in any station as assigned by the chef.
• Helps plan energy conservation procedures in the kitchen.
• Assists chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
• Consults with dining service personnel during daily line-ups.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedites food orders during peak service hours.
• Supervises, trains and evaluates kitchen personnel.
• Coordinates buffet presentations.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
• Reports all member and guest complaints to the chef and assists in resolving complaints.
• Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
• Submits ideas for operational improvements and personnel management to Executive Chef.
• Understands and consistently follows proper sanitation practices including personal hygiene.
• Attends staff meetings.
• Performs other appropriate tasks assigned by the chef and Food and Beverage Management Team.

Education and/or Experience:

• A degree from post-secondary culinary arts program, or relevant work experience.
• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.

Licenses and Special Requirements

• Food safety certification.
• Certification from American Culinary Federation or other hospitality association.
• Experience with timekeeping software and business level computer skills.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Must be able to read, write, and communicate effectively in English.
• Work in multiple conditions hot, cold, humid, and noisy environment.
• Must be able to adapt to changing work locations at the site, including event spaces, indoor and outdoor facilities, temporary structures, and new buildings coming online.

The position requires on site work at our site in Morgan, Utah. 

Wasatch Peaks Ranch offers a comprehensive benefit package upon date of hire, including medical, vision, dental, life insurance, short-term and long-term disability, EAP, supplemental insurance options, paid time off (PTO), personal time, and 401k after sixty days of employment.

Salary DOE.

Must be available to work weekends and holidays.

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