Resort Executive Sous Chef
Job Title:
EXECUTIVE SOUS CHEFDepartment:
Food and BeverageReports To:
Resort Executive ChefRate of Pay:
D.
O.
E.
Shift:
Minimum five days a week.
Average 45
hours Candidate must be available seven days a week.
Full time, year round position, holidays mandatoryFLSA Status:
Exempt/SalariedSUMMARY Support the Resort Executive Chef by ensuring high level food product in all Resort Food & Beverage Outlets and high performance from all Culinarians while fulfilling Sundance guiding principles including but not limited to the environmental commitment.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
Other duties may be assigned.
Exhibit meticulous planning and organization to coordinate food production for the Resort.
Participate in budget process and maintain profitability goals in the labor, food cost, and operating expense categories.
Complete monthly inventories with explanations of variances.
Create monthly P&L report for all resort culinary operations.
Attend monthly P&L meetings to defend all resort kitchen financial data.
Work collaboratively with the Resort Executive Chef to refine plans for all staffing positions and a training agenda to validate performance and offer growth opportunities to staff members Represent culture and standards in the absence of the Resort Executive Chef.
Implement and maintain Sundance Standards for all Food and Beverage Outlets (Foundry Grill, Tree Room, Owl Bar, Banquets, Deli, Lookout, Concessions and In-Room Dining).
Lead department to achieve an average of 90% or better in all service scores including Preferred and Unifocus.
Maintain Forbes 4 stars in Tree Room Restaurant.
Ensure product is executed consistently to Sundance standards for quality and timeliness of orders.
Work closely with Resort Executive Chef on menu planning, costing & execution.
Set a good example and ensure staff abides by safety, sanitation standards, practices, and applicable laws.
Coordinate nightly specials.
Support department in achieving annual department budgets.
Attend F&B meetings and report on your area of accountability.
Accountable for profitability in areas of labor, food cost, and operating expense categories.
Ensure proper rotation of food and food products to maximize company profitability.
Order and/or requisition all necessary products through purchasing agent and using preferred vendors.
Support sustainable seafood and use local, seasonal, and organic products when possible.
Work closely with purchasing agent, to ensure proteins are butchered and distributed to outlets.
Expedite in outlets as needed or directed.
Support any Sundance kitchen as needed including working on the line.
Cover absences for chefs and purchasing manager.
Monitor staffing levels through revenue forecasts compared to budgeted staff standards.
Create hiring plan and requisition staff.
Approve all schedules to ensure staffing is appropriate for business levels and in accordance with labor budget.
Create a plan and training agenda for all staffing positions to validate performance and offer growth opportunities.
Train staff to support the recycling and food waste program.
Provide additional training as needed to maintain Sundance standards.
Track training progress.
Ensure a professional atmosphere amongst staff.
Establish and maintain a safe and positive work environment.
Track, document, and ensure all kitchen staff has appropriate certification, licensing, and training according to Sundance Policies and State and Federal Laws.
Maintain all HACCP (Hazard Analysis & Critical Control Point) and Health department guidelines to a high standard.
Achieve A grading with Health Department on all inspections.
Oversee the cleanliness of all food and beverage areas through check list and accountability.
Regularly inspect food storage areas and ensure proper organization and cleanliness.
Responsible for safety and security of all Sundance culinary assets.
Work with engineering department to determine an appropriate equipment maintenance schedule.
ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO:
Embrace and promote all facets of the Sundance Guiding Principles:
vision, mission, service standards, and values.
Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.
Be flexible to meet business demands, work well under pressure, meet deadlines, and manage time appropriately.
Work with a broad-based constituency and provide excellent service to all internal and external guests.
Demonstrate cooperative behavior with colleagues and supervisors.
Keep information confidential as directed in the confidentiality agreement.
Support and comply with all Sundance policies, procedures, and standards.
Protect Sundance assets.
Be a positive ambassador of Sundance inside and outside of work ENVIRONMENTAL COMMITMENT Support and participate in environmental programs associated with position, for example:
minimize waste, recycle, conserve energy, purchase and use sustainable products, educate co-workers/guests on environmental ethic, support vendors with similar environmental ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats, and carpool with co-workers to minimize carbon emissions.
All employees are invited to participate in environmental or Sundance Preserve sponsored events.
SUPERVISORY RESPONSIBILITIES Manages subordinate supervisors as determined by Executive Chef.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, scheduling, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.
DRESS CODE Sundance recognizes the impact that our image has on the guest's impression of the resort and the perception of our ability to provide professional service to our clientele.
As representatives of Sundance all employees including mangers are expected to be in compliance with the Dress Code determined for his/her department as defined in the job description or follow the standards below.
In order to best promote a positive, professional image that meets Sundance guest's expectations, employees are required to dress in a professional, conservative fashion that is appropriate for their area.
Please use the following as a minimum standard:
All aspects of the Personal Appearance policy (SPL#50) must be in compliance.
Operational managers are required to wear nametags at all times while on duty.
Additionally, no cologne, short appropriate earrings, short clean fingernails required.
Chef coat, chef pants, apron - clothing must be unwrinkled and clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed).
Men's shirts must be tucked in.
Tank tops, halter tops tube tops, and spaghetti straps are prohibited.
Sleeveless shirts are permitted for females.
Bare midriffs are prohibited.
A tailored fit is required of all clothing.
Closed toe footwear is required.
Tennis shoes are prohibited unless there is a business need (ie:
Mtn.
Ops.
) Fashion sneakers are allowed within department approved parameters.
T-shirts must be in good condition and have appropriate Sundance logos if not covered by chef's coat.
Baseball caps must be in good condition and have appropriate Sundance logos.
Other hair restraints permitted.
Accommodations Sundance will reasonably accommodate employees with religious beliefs or a disability that may make it difficult for that employee to comply fully with the Personal Appearance Policy.
Employees should contact their supervisor or Human Resources to request a reasonable accommodation that will comply to the greatest extent possible with the policy.
DISCLAIMER This is a general description of this job.
All employees of SUNDANCE PARTNERS LTD.
will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.
QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
MANAGEMENT SKILLS Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Partners, LTD.
Manage change effectively.
Implement the Sundance guiding principles.
Provide leadership to position Sundance to achieve its vision.
Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.
Communicate clearly and concisely in writing or verbally.
Sell concepts and ideas to management, peers, and employees.
Build morale and spirit.
Instill a guest service attitude in all employees.
Instill a can-do attitude in all employees.
Manage time.
Follow, support, and enforce company policies and procedures.
Solve problems.
Assume responsibility and accountability for self and employees.
Quickly evaluate alternatives and decide on a plan of action.
Think creatively.
EDUCATION and/or EXPERIENCE Associate's degree (A.
A.
) or equivalent from two-year college or technical school; or six months to one year related experience and/or training as an Executive Sous Chef; or equivalent combination of education and experience.
Minimum two years' experience in fine dining.
Minimum one year in management role.
Working knowledge of classical and proper techniques for all line stations including Saucier, Entremetier, Charcuterie, and Tournade Positions.
TECHNICAL/COMPUTER SKILLS Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail.
CERTIFICATES, LICENSES AND REGISTRATIONS Must have current Utah food handlers permit.
All certification, licensing, and training as required by State & Federal Law for food service.
LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
The employee frequently is required to stoop, kneel, crouch, or crawl.
The employee is occasionally required to sit and climb or balance.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move more than 100 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
The employee is frequently exposed to fumes or airborne particles and extreme heat.
The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, extreme cold, and risk of electrical shock.
The noise level in the work environment is usually loud.
OTHER QUALIFICATIONS Must be 21 years of age or older.
Recommended Skills Attention To Detail Calculations Catering Activity And Reception Organisation Confidentiality Financial Planning Food Safety Estimated Salary: $20 to $28 per hour based on qualifications.
EXECUTIVE SOUS CHEFDepartment:
Food and BeverageReports To:
Resort Executive ChefRate of Pay:
D.
O.
E.
Shift:
Minimum five days a week.
Average 45
hours Candidate must be available seven days a week.
Full time, year round position, holidays mandatoryFLSA Status:
Exempt/SalariedSUMMARY Support the Resort Executive Chef by ensuring high level food product in all Resort Food & Beverage Outlets and high performance from all Culinarians while fulfilling Sundance guiding principles including but not limited to the environmental commitment.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
Other duties may be assigned.
Exhibit meticulous planning and organization to coordinate food production for the Resort.
Participate in budget process and maintain profitability goals in the labor, food cost, and operating expense categories.
Complete monthly inventories with explanations of variances.
Create monthly P&L report for all resort culinary operations.
Attend monthly P&L meetings to defend all resort kitchen financial data.
Work collaboratively with the Resort Executive Chef to refine plans for all staffing positions and a training agenda to validate performance and offer growth opportunities to staff members Represent culture and standards in the absence of the Resort Executive Chef.
Implement and maintain Sundance Standards for all Food and Beverage Outlets (Foundry Grill, Tree Room, Owl Bar, Banquets, Deli, Lookout, Concessions and In-Room Dining).
Lead department to achieve an average of 90% or better in all service scores including Preferred and Unifocus.
Maintain Forbes 4 stars in Tree Room Restaurant.
Ensure product is executed consistently to Sundance standards for quality and timeliness of orders.
Work closely with Resort Executive Chef on menu planning, costing & execution.
Set a good example and ensure staff abides by safety, sanitation standards, practices, and applicable laws.
Coordinate nightly specials.
Support department in achieving annual department budgets.
Attend F&B meetings and report on your area of accountability.
Accountable for profitability in areas of labor, food cost, and operating expense categories.
Ensure proper rotation of food and food products to maximize company profitability.
Order and/or requisition all necessary products through purchasing agent and using preferred vendors.
Support sustainable seafood and use local, seasonal, and organic products when possible.
Work closely with purchasing agent, to ensure proteins are butchered and distributed to outlets.
Expedite in outlets as needed or directed.
Support any Sundance kitchen as needed including working on the line.
Cover absences for chefs and purchasing manager.
Monitor staffing levels through revenue forecasts compared to budgeted staff standards.
Create hiring plan and requisition staff.
Approve all schedules to ensure staffing is appropriate for business levels and in accordance with labor budget.
Create a plan and training agenda for all staffing positions to validate performance and offer growth opportunities.
Train staff to support the recycling and food waste program.
Provide additional training as needed to maintain Sundance standards.
Track training progress.
Ensure a professional atmosphere amongst staff.
Establish and maintain a safe and positive work environment.
Track, document, and ensure all kitchen staff has appropriate certification, licensing, and training according to Sundance Policies and State and Federal Laws.
Maintain all HACCP (Hazard Analysis & Critical Control Point) and Health department guidelines to a high standard.
Achieve A grading with Health Department on all inspections.
Oversee the cleanliness of all food and beverage areas through check list and accountability.
Regularly inspect food storage areas and ensure proper organization and cleanliness.
Responsible for safety and security of all Sundance culinary assets.
Work with engineering department to determine an appropriate equipment maintenance schedule.
ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO:
Embrace and promote all facets of the Sundance Guiding Principles:
vision, mission, service standards, and values.
Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.
Be flexible to meet business demands, work well under pressure, meet deadlines, and manage time appropriately.
Work with a broad-based constituency and provide excellent service to all internal and external guests.
Demonstrate cooperative behavior with colleagues and supervisors.
Keep information confidential as directed in the confidentiality agreement.
Support and comply with all Sundance policies, procedures, and standards.
Protect Sundance assets.
Be a positive ambassador of Sundance inside and outside of work ENVIRONMENTAL COMMITMENT Support and participate in environmental programs associated with position, for example:
minimize waste, recycle, conserve energy, purchase and use sustainable products, educate co-workers/guests on environmental ethic, support vendors with similar environmental ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats, and carpool with co-workers to minimize carbon emissions.
All employees are invited to participate in environmental or Sundance Preserve sponsored events.
SUPERVISORY RESPONSIBILITIES Manages subordinate supervisors as determined by Executive Chef.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, scheduling, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.
DRESS CODE Sundance recognizes the impact that our image has on the guest's impression of the resort and the perception of our ability to provide professional service to our clientele.
As representatives of Sundance all employees including mangers are expected to be in compliance with the Dress Code determined for his/her department as defined in the job description or follow the standards below.
In order to best promote a positive, professional image that meets Sundance guest's expectations, employees are required to dress in a professional, conservative fashion that is appropriate for their area.
Please use the following as a minimum standard:
All aspects of the Personal Appearance policy (SPL#50) must be in compliance.
Operational managers are required to wear nametags at all times while on duty.
Additionally, no cologne, short appropriate earrings, short clean fingernails required.
Chef coat, chef pants, apron - clothing must be unwrinkled and clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed).
Men's shirts must be tucked in.
Tank tops, halter tops tube tops, and spaghetti straps are prohibited.
Sleeveless shirts are permitted for females.
Bare midriffs are prohibited.
A tailored fit is required of all clothing.
Closed toe footwear is required.
Tennis shoes are prohibited unless there is a business need (ie:
Mtn.
Ops.
) Fashion sneakers are allowed within department approved parameters.
T-shirts must be in good condition and have appropriate Sundance logos if not covered by chef's coat.
Baseball caps must be in good condition and have appropriate Sundance logos.
Other hair restraints permitted.
Accommodations Sundance will reasonably accommodate employees with religious beliefs or a disability that may make it difficult for that employee to comply fully with the Personal Appearance Policy.
Employees should contact their supervisor or Human Resources to request a reasonable accommodation that will comply to the greatest extent possible with the policy.
DISCLAIMER This is a general description of this job.
All employees of SUNDANCE PARTNERS LTD.
will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.
QUALIFICATIONS The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
MANAGEMENT SKILLS Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Partners, LTD.
Manage change effectively.
Implement the Sundance guiding principles.
Provide leadership to position Sundance to achieve its vision.
Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.
Communicate clearly and concisely in writing or verbally.
Sell concepts and ideas to management, peers, and employees.
Build morale and spirit.
Instill a guest service attitude in all employees.
Instill a can-do attitude in all employees.
Manage time.
Follow, support, and enforce company policies and procedures.
Solve problems.
Assume responsibility and accountability for self and employees.
Quickly evaluate alternatives and decide on a plan of action.
Think creatively.
EDUCATION and/or EXPERIENCE Associate's degree (A.
A.
) or equivalent from two-year college or technical school; or six months to one year related experience and/or training as an Executive Sous Chef; or equivalent combination of education and experience.
Minimum two years' experience in fine dining.
Minimum one year in management role.
Working knowledge of classical and proper techniques for all line stations including Saucier, Entremetier, Charcuterie, and Tournade Positions.
TECHNICAL/COMPUTER SKILLS Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail.
CERTIFICATES, LICENSES AND REGISTRATIONS Must have current Utah food handlers permit.
All certification, licensing, and training as required by State & Federal Law for food service.
LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
The employee frequently is required to stoop, kneel, crouch, or crawl.
The employee is occasionally required to sit and climb or balance.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move more than 100 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
The employee is frequently exposed to fumes or airborne particles and extreme heat.
The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, extreme cold, and risk of electrical shock.
The noise level in the work environment is usually loud.
OTHER QUALIFICATIONS Must be 21 years of age or older.
Recommended Skills Attention To Detail Calculations Catering Activity And Reception Organisation Confidentiality Financial Planning Food Safety Estimated Salary: $20 to $28 per hour based on qualifications.
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