Sous Chef

About the Role

We are seeking a talented Sous Chef to join High West Distillery. This position involves high levels of responsibility, requiring both strong culinary and management experience. The role is focused on our event and private party culinary program, so experience in this area is highly preferred.

Responsibilities

• Adopt and display a commitment to the overall culinary branding strategy of High West.
• Manage meal services and ensure food is prepared to expectation, completing all opening and closing checklists.
• Assist in completing monthly inventory and expense reconciliation.
• Manage the culinary team efficiently to meet and exceed guest expectations.
• Encourage creativity and collaboration with other culinary staff members.
• Maintain impeccable organization and cleanliness of kitchen, walk-ins, and storage areas.
• Assist in the selection, training, development, and evaluation of kitchen employees through effective management and leadership.
• Lead the coordination of food preparation for events and private parties, including ordering, prep lists, and execution, working directly with the Chef de Cuisine (CdC).
• Prepare a variety of meats, seafood, poultry, vegetables, and other food types proficiently.
• Produce recipes as needed to ensure consistency.
• Ensure compliance with sanitation standards set forth by local, state, and federal regulations, as well as the cleanliness and organization of the kitchen and food storage areas.
• Report equipment needs and issues to the CdC.
• Manage food quality problems and product shortages.
• Ensure the team maintains clean and sanitary workstations and equipment.
• Attend all scheduled and requested meetings and bring suggestions for improvement.
• Perform other related duties as assigned by the CdC.

Requirements

• A minimum of 4 years’ kitchen experience in a similar capacity as sous chef or chef.
• Strong events and banquet background.
• Ability to communicate clearly and effectively in a professional, positive, and constructive manner.
• Attention to detail and high-pressure problem-solving skills.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Proficient computer skills, familiar with programs such as Outlook, Word, and SharePoint.
• Very strong technical skillset, including knives, butchery, charcuterie, and garde manger.
• Ability to work in a standing position for long periods of time.
• Acquire and maintain a ServSafe Manager’s certification within 14 days of onboarding.
• Ability to work nights, weekends, and some holidays, with flexibility as business indicates.
• Culinary education preferred.

Physical Requirements

• Works both outdoors and indoors.
• Works in warm and cold climates.
• Works in high places and on wet surfaces.
• Exposed to loud noise, fumes, and/or toxic chemicals.
• Works near moving mechanical parts and lift truck traffic.
• Must be able to move up to 55 lbs.
• Must be at least 21 years of age.
• Must be able to sit and/or stand for long periods of time and work on a computer for extended periods.
• Lifting may be required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Location

Park City, Utah

Pay

The salary range for this role is $53,300.00 - $76,700.00.

Benefits

• Comprehensive package of benefits including paid time off.
• Medical, dental, and vision insurance.
• 401(k) and other benefits for eligible employees.

Schedule

Full time