Sous Chef

2 days ago

Draper, United States Vermilion Hospitality Group Full time

Vermilion Hospitality Group (Draper, UT)

Position: Sous Chef/Living Planet Aquarium - Full Time/Exempt

Reports to: Executive Chef

Background:

Vermilion Hospitality Group (VHG) is a food and beverage company, affiliated with the Arizona Cardinals, that brings top-tier service and management to leading stadiums, sports venues, cultural attractions, and music venues across the nation. As Utah's most unique event venue, The Loveland Living Planet Aquarium is a tax-exempt 501(c)(3) non-profit organization, dedicated to inspiring people to explore, discover, and learn about Earth's Ecosystems. The aquarium houses the Living Planet Caf that is open during normal business hours and hosts a wide variety of corporate and private indoor and outdoor events.

Job Summary:

The Sous Chef is responsible for the day-to-day back-of-house operation of all food and beverage operations at Loveland Living Planet Aquarium. In coordination with the Executive Chef will ensure the overall successful operation of the Loveland Living Planet Aquarium's food and beverage operations.

Primary Job Duties:

  • Plan and direct food preparation and culinary activities
  • Create and update menus to meet customer preferences and seasonal availability as directed by the Executive Chef
  • Estimate food requirements and order supplies accordingly
  • Supervise kitchen staff and coordinate their tasks
  • Train new kitchen employees in preparation, cooking, and presentation techniques
  • Ensure compliance with food safety and sanitation regulations
  • Manage kitchen operations, including inventory control, equipment maintenance, and cleanliness
  • Collaborate with the restaurant management team to develop new dishes and improve existing ones
  • Stay updated on industry trends and new cooking techniques
Qualifications/Requirements:
  • Degree in Culinary Arts and/or Hotel & Restaurant Management or equivalent experience
  • Extensive experience with specialty large scale events
  • Extensive food and beverage knowledge with experience with concessions operations, bar operations, food operations, banquet operations, and/or catering operations preferred
  • Effective communication skills across a diverse population of employees, clients, partners, etc.
  • Ability to multi-task and troubleshoot in a high stress, fast-paced, live production work environment
  • Must be creative, innovative, enthusiastic, high-energy, results oriented with a commitment to excellence
  • Familiarity with restaurant management software
  • Strong leadership, motivational, and people skills to create and foster collaborative work environment, with an emphasis on teamwork
  • Must be able to stand, lift and bend for extended periods (8+ hours) of time
  • Must be able to bend and lift up to 50 lbs. with or without accommodation
  • Role may include job duties or tasks requiring repetitive motion
  • Working environment may include exposure to hot kitchen elements and/or cleaning materials
  • Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays

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