Lodge Sous Chef

Sunriver Resort•Sunriver, OR

2d•$65,000

About The Position

Join the team at one of the best restaurants in Central Oregon and #1 Restaurant on Trip Advisor in Sunriver! Our Lodge Kitchen is looking for a dedicated and professional Sous Chef! This role has a starting salary of $65,000.00 and comes with an amazing benefits package which starts off with 28 days of paid time off by the first year, health insurance, 401k with company match, discounted and comp hotel stays for yourself and immediate family, free golf, free canoe or SUP rentals, a free gym membership, and much much more... The Sous Chef is responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The Sous Chef will always conduct them self in a manner that supports the Core Values of Sunriver Resort: Trust, Open & Honest Communication, and Commitment He/She/They shall strive to deliver exceptional service to all internal and external guests at all times. In this role, they are responsible for exemplifying the Sunriver Resort Culture and actively supporting our Vision and Mission to be the destination of choice for our guests, owners, and associates.

Requirements

Excellent communication skills.
Five years of experience in a similar position at a Hotel or Restaurant.
Work all stations in Kitchen.
Food handling certificate.
Fluency in English
Compute basic arithmetic.
Provide legible communication.
Knowledge of food cost controls.
Previously worked with all products and food ingredients.
Operate, clean and maintain all equipment required in job functions.
Plan and develop menus and recipes.

Responsibilities

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Communicate additions or changes to the assignments as they arise throughout the shift.
Requisition the day’s supplies and ensure that they are received and stored correctly.
Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
Ensure that staff report to work as scheduled; document any late or absent employees.
Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Be aware of any shortages and make arrangements before the item runs out.
Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.
Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations.
Ensure that staff maintain and strictly abide by State sanitation/Health regulations.
Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure that excess items are utilized efficiently.
Monitor and ensure that all closing duties are completed to standard before staff sign out.
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.
Other duties as assigned
Attend Monthly staff meetings, F&B meetings.
Answer correspondence.
Research local farm products, new suppliers, special markets. Attend gourmet shows, food and wine meetings.
Perform at special events and off-premise functions.
Schedule and conduct month-end inventories.
Prepare menu analysis and recipe costing.