Resort Executive Sous Chef - Year Round

PURPOSE OF POSITION

The Deer Valley Executive Sous Chef must provide the greatest possible consistency in innovative, creative, premier quality food to ensure attractive, appetizing, and superior taste and presentation for our guests. The Executive Sous Chef must always exercise careful planning and cost controls as they relate to distinct levels of business for the Deer Valley Café Outlets, Cafeterias and Banquet Events.

Responsibilities

• Direct and oversee all culinary operations at all 17+ restaurants and employee dining rooms, ensuring food consistency, quality, and presentation across all
• Stay knowledgeable of current food trends to create and implement new and creative menu items each season while always considering demographics, domestic, and special diet cuisine preparation
• Implementing Policy
• Maintain compliance with all safety and sanitation standards and regulations through monthly kitchen and lodge inspections across all locations
• Lead team member productivity and performance and implement policies and procedures for team success
• Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating regularly scheduled cleaning lists, procedures, and inspections in Jolt with culinary, stewarding, and janitorial departments
• Managing Profitability
• Control food costs based on forecasting, efficient food production, planned requisition, and careful attention to established product specifications
• Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing
• Managing Team Performance & Staffing
• Organize an efficient flow of production and maintain minimum but adequate staffing with the ability to motivate, train, and promote personnel to build good, efficient teams
• Control labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc.
• General Management Duties
• Think positively and collaborate with VP of food and beverage, Director of Food and Beverage Operations, Director of Beverage, Resort Executive Chef and all Food and Beverage Managers, in all phases of our operations to maintain a general quality and style consistency in food and beverage offerings between all the different Deer Valley Resort Lodges and Outlets

Qualifications

• High school or equivalent
• Minimum 2 years post-secondary schooling in relevant field
• 5+ years of executive, on the job, leadership experience managing multi-unit outlet kitchens as Executive Chef, Executive Sous Chef, or Chef de Cuisine
• Posses broad knowledge of the preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry, and the challenges relevant to kitchen management
• Vast knowledge of cooking techniques
• 1+ years experience in buffet setting and preparation and holding of food for buffets
• Microsoft Office proficient
• Solid understanding of kitchen accounting cost tracking methods and procedures, labor control, ordering scheduling, checkbook maintenance, and menu engineering