VIAD

  • EXECUTIVE SOUS CHEF

    Location : Location
    US-MT-Columbia Falls
    Job ID
    2018-11285
  • Overview

    Assists Food & Beverage Director and Executive Chef in ensuring all locations meet quality, budget, food cost, safety, and training standards in culinary operations.  Oversees and supports all kitchens.  Trains all culinary staff in proper production methods and procedures.  Fills in for Executive Chef during his/her absence.  Assists with other departments or other duties as requested or necessary. Oversees all aspects of the Employee Dining Rooms (EDR) to include service, training, menu cycles, transfers, and ordering.

    Responsibilities

    1. Trains culinary staff to produce a quality product in a timely fashion for guests and employees.
    2. Trains location chefs to manage (plan, direct, schedule, supervise, evaluate, reward, and discipline) all tasks performed by kitchen staff, and to generate prep lists for each station.
    3. Trains location chefs to delegate responsibilities of production, communicate proper instructions to complete tasks and to follow up to ensure completion of tasks.
    4. Responsible for the implementation of menus for guest dining room and EDR.
    5. Trains location chefs to maintain pre-set budgets in labor and food costs with the help of Support staff members.
    6. Trains location chefs to plan and organize daily production levels according to forecasts of covers per meal period.
    7. Trains location chefs to instruct and motivate seasonal staff in proper knife handling, sanitation, safety, food preparation, guest and staff satisfaction, etc.
    8. Assists in the training of location storeroom staff in proper ordering and transferring procedures.
    9. Trains location chefs in overseeing ALL deliveries for accuracy with storeroom staff and in the completion of necessary daily paperwork, i.e., Ordering, Inventory counts, Labor reports, Scheduling
    10. Participates in all Health Inspections and QA Inspections; ensuring an adequate amount of ServSafe qualified staff in each kitchen.
    11. Enforces and follows all Pursuit policies and regulations.
    12. Participates in all bi-monthly inventories.
    13. Works directly with the Location Chef and Executive Chef on all special events.

     This list of duties is intended to be representative of many of the tasks associated with this role. However, Pursuit and The Glacier Park Collection recognize that things change.  Duties and emphasis on certain priorities could be adjusted based on the needs of the business.

    Qualifications

    Ideal Experience

     

    • Bachelors degree preferred.
    • Culinary degree preferred or equivalency in work experience.
    • Extensive experience in teaching and training entry-level culinary personnel required.
    • 3-5 years executive chef or seasonal location chef experience required within a hotel or restaurant setting. Current Serve Safe Sanitation Certificate required.
    • Must have experience in effectively managing food cost, scheduling, kitchen accounting, labor cost, production standards, and producing a quality product.
    • Must be knowledgeable in plate presentation – depth, flavor and guest needs.
    • Must be able to perform all manual aspects of kitchen operation.
    • Must be able to manage under pressure at times.
    • Good organization and communication skills required. Must give instructions clearly and precisely and follow up in a reasonable amount of time.
    • Strong interpersonal skills required. Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
    • Must be team-oriented, positive and upbeat.
    • Must have a valid drivers license.
    • Must be able to gain entry into Canada.

     Critical Competencies

    • Must communicate clearly, both verbally and in writing, with a solid attention to detail.
    • Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC back-of-house culinary operations
    • Must bring a positive, helpful, team-oriented, “we can do this together” attitude to all aspects of the job that inspires others
    • Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall
    • Must ask good questions and drill down into details to improve the business
    • Must process information quickly and take initiative to recommend solutions to F&B challenges
    • Must stay cool under pressure by being resilient, adaptable and flexible

     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 essential functions. 

     

    The successful candidate must be willing to relocate to Montana and must be eligible to work in the United States.  Pursuit is an Equal Opportunity employer.

    Work Environment

    • High volume Kitchen/EDR production in a hotel setting. 
    • National Park setting.
    • Climate control equipment may or may not be present.
    • Position requires working in varying degrees of temperature, including within coolers and freezers.
    • Position requires sharing space and equipment with other kitchen personnel.
    • Job requires standing for long periods, walking, bending, handling, reaching, grasping, occasionally to frequently lifting up to 50 lbs., and repetitive motions.
    • Kitchen environment may have times of high noise levels.
    • Non-smoking environment.
    • Flexible schedules and varied shifts, AM/PM, split shifts, weekend and holidays required.
    • Exposure to hazardous materials and cleaning products may occur – knowledgeable and able to practice injury/accident prevention methods.

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