VIAD

  • EMPLOYEE DINING/SPECIAL EVENTS SOUS CHEF

    Location : Location
    US-MT-Glacier National Park
    Job ID
    2018-11442
  • Overview

    The employee dining room cook produces a variety of quality hot/cold food for staff in a clean, safe, sanitary environment. Follows established cycle menus & standardized recipes and gives personal best in service.  Adheres to all sanitation regulations and requirements and assists in other kitchen areas and departments or with other job duties as requested. The EDR Sous Chef at Glacier Park Lodge is a key position in ensuring a high quality meal program is served daily for our staff members. Positive attitude and ability to produce a variety of food items is essential.  Must be able to produce in large batches for large groups of staff members daily. This position is a member of the culinary management team and assists the kitchen in all aspects while specifically focused on the employee dining room program and special events. Works directly with location Chef to meet food production needs for employee dining room and catered functions. Must be able to manage the food production for high volume high variety food operations.

     

    Responsibilities

    • Arrives to work on time and in proper uniform.
    • Produces a quality product in a timely fashion to meet specified meal times for employees.
    • Prepares, seasons, and cooks a wide variety of meats, vegetables, soups and other food items in accordance with standardized recipes.
    • Takes initiative to prepare creative specials and meals that utilize leftovers and are within flavor profile and costs guidelines.
    • Assist with the ordering and inventory of food items and supplies for the employee dining room while maintaining food cost.
    • Assist in meeting food and labor costs established for the operation.
    • Assist in the food production for special events and catered function within the culinary department.
    • Teach, mentor, monitor other cooks, and ensure food quality, food quantity for each meal period.
    • Monitor all food safety and HACCP processes for the EDR to include completing logbooks.
    • Participates in all health and QA inspections for the department.
    • May prepare special meals, and assist with banquets & events as needed.
    • Slices, grinds, and cooks meats and vegetables using a full range of cooking methods and techniques.
    • Assists with other duties or in other kitchen stations as needed.
    • Checks supplies, prep lists, ensures all items are prepared in a timely fashion, and replenishes service lines as needed.
    • Inventories menu items and works with EDR manager, storeroom clerk and Location Chef to ensure all food items are stocked and ready for production.
    • Cooks food items in batches and ensures high food quality and food safety for the employee dining room.
    • Communicates with supervisor any issues or concerns.
    • Ensures proper quantity of food is produced for each meal period.
    • Maintains a neat and clean kitchen space and employee dining room.
    • Cleans and maintains kitchen equipment, utensils, dishes, pots, pans, glassware, tables, refrigerators, deep fat fryers, ovens, ranges and all other work areas according to sanitation regulations.
    • Uses dish machine to properly and safely clean dishes, utensils, pots, pans, and glassware.
    • May periodically train new employees or staff from other departments to help in the EDR.
    • Must be able to lead a team to ensure meal service is smooth and food quality and quantity are met.
    • Addresses staff concerns with food quality immediately and finds solutions.
    • Works with EDR manager to ensure a high quality employee dining room program is achieved while adhering to standardized recipe and cycle menu while meeting budgeted requirements.
    • Completes GPI Sanitation program.
    • Complies with all health and safety codes in handling and storage of all food products and kitchen equipment.
    • Adheres to all hotel policies, regulations, and standards as set by GPI Executive Chef and company.
    • Assists in other departments or with other job duties as assigned

    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 reserve the right to modify, add, remove, or

    otherwise change duties at their discretion based on the needs of the business.

    Qualifications

    Ideal Experience

    • Culinary degree, training or equivalent work experience required.
    • 2-4 years’ experience in high volume food production, banquet style, and catering or convention operations required.
    • Must possess a wide range of advanced cooking methods, techniques and product knowledge.
    • Must have proper knowledge of current accepted food safety, HACCP and sanitation regulations.
    • Must be able to safely use cleaning equipment and supplies.
    • Solid cooking and knife skills required.
    • Must be able to read and write effectively.
    • Must have strong organization skills.
    • Must be able to communicate clearly and respectfully.
    • Strong interpersonal skills required.
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
    • Must be respectful of diversity and possess the ability to work effectively with all experience levels of staff
    • Must be team-oriented, positive and upbeat.
    • Must be able to work efficiently alone, or as part of a team

    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.

    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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