Sous Chef, Freestone Restaurant

Sous Chef, Freestone Restaurant Hilton Garden Inn Kalispell - 3.5 Kalispell, MT Job Details 3 days ago Benefits Health insurance Dental insurance 401(k) Paid time off Qualifications Customer communication Food preparation for special diets Accommodating special dietary needs Full Job Description Here's a great opportunity! We're looking for hardworking, dependable, and positive people to join our team working in a dynamic and fast-paced environment. If this sounds like you, we might have just the job you are looking for! Freestone is a locally loved restaurant and bar in Kalispell, Montana, serving upscale American cuisine with a seasonal twist. Our kitchen focuses on quality ingredients, comforting classics, and seasonal dishes that offer something for everyone. From our competitive benefits package to our supportive management team that recognizes the employee efforts and contributions, our goal is to provide a workplace that is challenging, enjoyable, and rewarding. We believe that every employee helps to make us successful and hope that you will consider becoming a member of our team. We are hiring immediately and are excited to talk to you about the opportunities available. Apply today for immediate consideration! The sous chef is responsible for assisting the executive chef, and supervising staff and operations in the executive chef's absence, in the overseeing of all kitchen operations, managing the team, ensuring the highest standards of food quality and safety and assisting in the supervision of the entire restaurant staff. Essential Functions Prepares main dishes, sauces, and other menu items, according to recipes, presentation standards, and quality guidelines, ensuring consistency, taste, and high quality. Demonstrates strong leadership skills, supervises, motivates staff, effectively delegates tasks, provides clear instructions, and maintains a positive work environment. Collaborates with the Executive Chef to create and refine menus, considering seasonal ingredients and current culinary trends. Orders supplies, maintains stock levels, checks prices, and controls food costs. Ensures kitchen hygiene, food safety, and adherence to health regulations, including monitoring temperatures and critical control points. Liaises with serving teams to ensure timely food service, portion control, and resolution of service issues. Monitors staff attendance, schedules shifts, and fosters a positive team environment. Trains staff regarding cooking techniques, food handling, and equipment safety, in order to maintain high performance standards. Interacts with guests to receive feedback, handle complaints, and ensure an enjoyable and memorable dining experience. Demonstrates a working knowledge of all services and facilities of the hotel, as well as the local area to effectively assist guests. Understands and applies all hotel safety and security procedures to maintain a secure and safe environment for employees and guests. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so prompt corrective action can be taken; also, provides potential solutions to the problems noticed. Ensures that guest issues, related to the kitchen or otherwise, are dealt with appropriately. If outside bounds of authority, promptly brings the matter to the attention of hotel management. Proactively looks for opportunities to improve operations. Adheres to all company policy and procedures, safety procedures, Health Department, and other regulatory requirements. Performs all other duties as assigned or requested. Skills and Qualifications Strong verbal and written communication abilities to instruct kitchen staff and relate to guests Advanced culinary skills, including classical training, a strong foundation in cooking techniques, ingredient knowledge, and flavor profiles including proficiency in food preparation, cooking methods, and the ability to execute diverse dishes consistently. Knowledge of various cuisines, kitchen equipment, and presentation styles is essential, as is the ability to adapt recipes for dietary restrictions or special menus such as ingredient balance or dish presentation, and techniques specific to the restaurant's cuisine. Creative approach to developing recipes and combining ingredients Familiarity with health and safety standards, according to the Occupational Safety and Health Administration (OSHA) Serves, reacts quickly and adjusts to customer concerns and situations. Manages stressful situations and demonstrates self-control at all times, including during difficult situations. Accepts directions and priorities from supervisor and reliably follows-through on tasks. Performs job duties with a minimum of disruption to the guest. Friendly and cheerful; interacts easily with staff, customers, and strangers. Cooperates with and supports others. Handles the physical demands of the job, including standing and walking for most of the shift, bending, climbing, and lifting at least 25 pounds several times during the shift. Grooming and appearance must meet Employee Handbook Standards.

REPORTS TO

The Sous Chef reports to the Executive Chef. Benefits Medical Dental PTO Competitive Wages 401(k)