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TL
The Lodge at Blue Sky
Sous Chef
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Based on Utah data
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$55,735 / year median in Utah
+12% projected growth
Job Description
Organize all activities within a restaurant kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel; lead in a "hands on" role on the line for service and prep in the kitchen, ensure food is expedited in a timely fashion during service; oversee the production of auxiliary culinary services including amenities, private events and special requests from the kitchen; develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation; be familiar with the local market and recommend menu changes according to the seasonal product availability. Achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place. Supervise and lead in ordering, receiving and storage of foods.adhere to Blue Sky food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests; Maintain food safety & protection; comply with food handling techniques, including dating, proper storage, rotation, etc. Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production; responsible for maintaining outlet safety at all times. Responsible for asset management of all outlet property and facilities; conduct a preventative maintenance inspection on a monthly basis; Lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests; supervise all associates including hiring and discipline in conjunction with the Chef. Promote positive interdepartmental relations through candid communication and cooperation; lead by example through a "hands on" approach to motivate our associates to excel.