Sous Chef

Shanty Creek Resorts is committed to providing our guests a unique Up North experience. Our friendly, caring staff welcomes guests with exceptional service and old-fashioned hospitality. We believe honest, long-lasting relationships with our guests, employees, neighbors, and our surrounding environment allow us to grow our business.

Position Summary:

Assists Chef de Cuisine by supervising the shift of the kitchen, which includes all banquet and ala carte functions, as well as maintaining an eye on the budget. Oversees the handling of all perishable food. Fills in for the Chef de Cuisine as needed.

Position Duties/Responsibilities:

• Resolve customer issues regarding food service
• Supervise all food production (leaders, stewards, cooks, bakers, etc.) and service thereof for the ala carte line and banquets.
• Write and implement proper set-up and break down procedures to include a daily cleaning schedule.
• Schedule all shift associates and write schedule at least 4 days prior to new week. Coordinate with Chef on schedules.
• Oversee stewarding, which includes care and proper maintenance of equipment (i.e., chaffing dishes) and see that proper procedures for all ware and pot washing is followed.
• Make sure all food production procedures are followed (i.e., follow recipe cards and pictures).
• Make sure all food is stored properly and that proper pricing and quality is maintained.
• Communicate with AM & PM kitchen staff on a daily basis.
• Communicate with Chef de Cuisine on a daily basis on any problems, new ideas, changes, unusual purchases, all purchase orders, and change of statuses.
• Communicate with all supervisors and lead positions on shift.
• Work with Chef de Cuisine on any menu changes or policy changes. Follow proper costing procedure on any new menu item to control food cost. Assist Chef in costing when needed.
• Attends function order meetings, food and beverage meetings, and food production meetings.
• Hire, fire and properly train all new shift personnel.
• Follow any reasonable directive dictated by the Chef de Cuisine.
• Manage inventory and ordering sheets
• Other duties as assigned.

Professional Experience:

A minimum of 3 to 5 years of professional culinary experience in a leadership role is required for this position.

Education:

A minimum of an Associate’s Degree (A. A.) from an accredited culinary school is required for this position.

Required Skills:

• Must be 18 years of age or older
• Servsafe certification is preferred
• Knowledge of all facets of the kitchen
• Previous experience supervising a staff of 10 or more employees
• Listening / Written and verbal communication
• Customer focus /Customer service and people skills
• Basic Math skills
• Basic safety
• Action oriented
• Organizational skills
• Punctual Attendance

Working Conditions/Environment:

The physical demands and work environment described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work is subject to very hot and very cold temperatures (in kitchen and freezers).
• This job is performed in and around hot ovens and surfaces with chemicals and food ingredients used on a constant basis.
• Regularly required to use hands and fingers to handle or feel.
• Frequently is required to reach with hands and arms and talk or hear.
• Occasionally required to stand, walk, stoop, kneel, crouch, or crawl.
• Frequently lift and/or move up to 25 pounds or more.
• Stand on feet for a long period of time.
• Must be able to work early mornings, afternoons, early evenings, weekends and holidays.