Sous Chef
Company: Snowshoe Mountain Resort
Location: Hillsboro
Posted on: May 14, 2022
Job Description:
Full Time - SeasonalRESORT OVERVIEW, CULTURE AND VISIONSnowshoe
is the premier destination for Mid-Atlantic and Southeast winter
and summer enthusiasts. We offer 257 acres of skiable terrain, 1500
vertical feet, 57 ski trails and the best snow around. In the
summer, our Bike Park is recognized as one of the best in the US.
Enjoy our world class events, cool mountain temperatures, beautiful
vistas and 11,000 acres of unspoiled wilderness. We hope to see you
on the mountain soon.OUR VALUESOur organizational values describe
our shared beliefs, the principles important to our organization;
how we want to treat each other and our guests.Integrity
Performance Environment Fun CollaborationPERKS & BENEFITS
- Free season pass (summer/winter)
- Friends and family discounts and vouchers
- Pro deals with top industry brands
- Retail, spa, lodging, and dining discounts at Snowshoe owned
establishments
- Opportunities to grow your career and professional
skillsPOSITION SUMMARYThe goal of the Sous Chef is to manage a
specific department and work with the Executive Chef and/or
Executive Sous Chef to create, implement and maintain quality
standards. In some instances the Sous Chef will be expected to be
responsible for the entire operation in the absence of the Outlet
Chef and/or Executive Chef. The ideal Sous Chef will accomplish
their tasks by monitoring the daily functions of the culinary
department, including providing support and guidance to the
culinary team, ending in a positive guest experience. Support
senior leadership by developing and assuming basic management
responsibilitiesJOB RESPONSIBILITIES
- Assume the role of liaison between all departments within the
culinary division and all other resort departments
- Supervise the preparation and cooking of various food
items
- Develop and implement creative menu items that adhere to the
outlet standards
- Plan, coordinate & implement special events and holiday
functions
- Manage hourly kitchen employees through scheduling, payroll,
training, coaching, evaluating and hiring
- May manage other key culinary leadership rolls including
supervisor and other less senior Sous Chefs
- Lead and coach the team towards achieving exceptional guest
service and employee satisfaction results
- Monitor food production, ordering, cost, and quality and
consistency on a daily basis
- Control costs without compromising standards, improving gross
profit margins and other departmental and financial targets
- Ensure proper safety and sanitation of all kitchen facilities
and equipment
- Actively seek verbal feedback from customers on a regular basis
and respond to all guest queries in a timely and efficient
manner
- Ensuring adequate resources are available according to business
need
- Manage all aspects of the kitchen including operational,
quality and administrative functions
- Ensuring adequate resources are available according to business
needs
- Comply with public safety, fire regulations and all health and
safety and food safety legislation
- Be environmentally aware
- Perform any other job related duties as assignedThis job
description is an overview of the scope of responsibilities and is
not intended to be an inclusive list of job tasks and expectations.
With the evolution of this resort and position, the
responsibilities of this position may change.EDUCATION & EXPERIENCE
REQUIREMENTS
- Education:
- Two+ years of post-high school education preferred
- Culinary education is desirable.
- Experience:
- 3+ years of employment in a related position
- Experience managing a kitchen and developing staff
- Experience managing food costs
- Excellent leadership, interpersonal and communication
skills
- Accountable and resilient
- Committed to delivering a high level of customer service
- Ability to work under pressure
- Food hygiene qualification
- Flexibility to respond to a range of different work
situations
- Strong knife handling skills
- Resort experience preferredQUALIFICATIONS, KNOWLEDGE, SKILL AND
ABILITY REQUIREMENTS
- Strong knife handling skills
- Experience with ovens, grills, broilers, saut--, fryers and
other culinary instruments
- Knowledge of safe food handling
- Requires practical knowledge of the principles and practices
within the food profession. This includes experiential knowledge
required for management of people and/or complex problems and food
and beverage management.
- Leadership skills to motivate and develop staff and to ensure
accomplishment of goals.
- Ability to work effectively under time constraints and
deadlinesTRAVEL REQUIREMENTSAny Alterra employee or volunteer who
operates a company vehicle including cars, trucks, snowcats,
snowmobiles, or heavy equipment is required to comply with the
Alterra Driver's Standards Policy. This policy also applies to
employees or volunteers driving their personal vehicles for company
business more than four times per month, averaging 30+ miles per
trip. All drivers should receive a full copy of the Alterra
Driver's Standards Policy; if you have not - please contact your
Risk/Safety or HR/EE Department.PHYSICAL DEMANDS AND WORKING
CONDITIONSThis position may be required to work evenings, weekends
and holidays.Office Environment:
- Able to lift, carry, or otherwise move and position a minimum
of 20 pounds on an occasional basis.
- Manual dexterity to operate a computer and other common office
equipment on a constant basis.
- Auditory and visual acuity to operate computers, phones, mobile
devices and basic office equipment on a constant basis.
- Ability to work for extended periods of time sitting, bending,
reaching, and speaking on a constant basis.
- Talking and hearing occur continuously in the process of
communicating with guests, supervisors and other employees.
- Ability to work for extended periods of time standing, walking,
kneeling, pushing and pulling on an occasional basis. To perform
this job successfully, an individual must be able to perform each
essential duty satisfactorily- reasonable accommodations may be
made to enable qualified individuals with disabilities to perform
the essential functions.Food Service Environment:
- Most work tasks are performed indoors. Temperature is moderate
and controlled and the noise level in the work environment is
usually moderate.
- Must be able to stand and exert well-paced mobility for up to 8
hours in length at a time over an average shift of 8 hours.
- While performing the duties of this job, the associate is
regularly required to stand; walk; use hands to finger, handle, or
feel; reach with hands and arms; stoop, kneel, crouch, or crawl and
talk or hear.
- Frequently required to climb or balance and taste or
smell.
- Regularly lift and/or move up to 40 pounds on a regular and
continuing basis.
- Specific vision abilities required by this job include close
vision, distance vision, color vision, peripheral vision, depth
perception and ability to adjust focus.
- Occasionally exposed to wet and/or humid conditions; moving
mechanical parts; fumes or airborne particles; toxic or caustic
chemicals.
- Talking and hearing occur continuously in the process of
communicating with guests, supervisors and other employees.
- Vision occurs continuously with the most common visual
functions being those of near vision and depth perception.
- Ability to wear personal protective equipment including but not
limited to: non slip footwear and gloves. To perform this job
successfully, an individual must be able to perform each essential
duty satisfactorily- reasonable accommodations may be made to
enable qualified individuals with disabilities to perform the
essential functions.Snowshoe Mountain is committed to a drug free
workplace and has an established drug testing policy. This job is
identified as a safety sensitive position and you may be tested at
random during your term of employment.An Equal Opportunity
Employer
Keywords: Snowshoe Mountain Resort, Hillsboro , Sous Chef, Hospitality & Tourism , Hillsboro, Oregon
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