Sous Chef

5 years

• Collaboratively, develop evening menus with executive chef; evening menus change each night to focus on freshness of ingredients, techniques, Glendorn traditions and culinary creativity, menus include A'la Carte, Family-Style, Prix-Fixe, Dietary and Exclusives.
• Properly execute all recipes according to resort standards, complete daily production
  Assist with team scheduling and ordering of products, developing relationship with purveyors
  Assist with Glendorn garden maintenance and planning
  Embrace teamwork with restaurant, events, property and front-of-house associates to create a positive work environment
  Ensure that the highest level of cleanliness and organization is maintained in the kitchen, at all times
  All sanitation standards must be followed in accordance with resort, local, state standards; this includes a clean, clutter free and organized workstation
  Follow all safety procedures resort wide, reports maintenance issues
  Properly lead pre-shift meeting with culinary staff to delegate daily duties that meet objective times
  Execute food production organized and plating according to specifications and timing
  Assist with monthly inventory, organization of food and dry storage areas to insure proper food rotation
  Follow all company and kitchen policies as outlined in employee handbook while enforcing them to the team
  Assist with breakdown and cleaning stations/kitchen the end of the shift
  Perform other duties as assigned

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Culinary Creativity

Knowledge of Fresh Ingredients

Time Management

Communication Skills

Relationship Building

Attention to Detail

Problem Solving Skills

Leadership Skills

Organizational Skills

Ability to Work Under Pressure

Adaptability

Collaboration skills

Knowledge of Sanitation Standards

Inventory Management

Ability to follow procedures

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