SP - Sous Chef

LMLC OPERATIONS LLC•Big Sky, MT

About The Position

Excellent Service is at the heart of what we do here at Spanish Peaks Mountain Club. Our team knows our associates are our best asset, and we treat our associates as we do our members: with kindness, humility, and respect. Spanish Peaks is a private community situated on 3,500 acres nestled at 7,700 feet in stunning Big Sky, Montana. We are about 50 miles away from Bozeman, Belgrade, and West Yellowstone, MT. SUMMARY The Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Executive Chef.

Requirements

Culinary school graduate or related training required
Ability to accurately and effectively communicate in verbal and written form with guests and Associates
Experience implementing new food concepts and menus
Experience with creating schedules, labor costing, payroll administration, and Associate performance management required
Ability to handle multiple tasks and work well in an environment with time constraints
Must possess applicable state/local licenses and certifications

Nice To Haves

Previous experience in hospitality or club operations preferred

Responsibilities

Scheduling kitchen staff and ensuring schedules are posted in a timely manner
Consistently tracking kitchen inventory, preparing and ordering all items for the restaurant and bar menus
Recruiting staff and monitoring their performance
Assisting in maintaining the overall food and labor cost
Ensuring the opening and closing procedures for kitchen staff are completed
Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
Ensuring that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
Maintaining food quality and ensuring guest satisfaction
Assisting in developing control procedures and enforcing them
Working closely with the Executive Chef on menu development and recipe standardization
Taking responsibility for shift during absence of the Executive Chef
Monitoring equipment maintenance and condition
Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required
Knowing all state/local health codes and ordinances and ensuring that kitchen is in compliance
Memorizing food recipes and food preparation instructions
Remaining aware of culinary trends and always seeking to improve