Posted Date 2 months ago(05/21/2018 10:28 PM)
    Job ID
    # Positions
  • Overview

    The Sous Chef assists the Chef in production and supervision of Kitchen operations and staff. Produces and ensures a quality guest and staff dining experience in a timely and efficient manner with good value, adhering to recipes, food safety & sanitation standards, and within food cost guidelines. Gives personal best in service and assists in other departments or with other job duties as requested or necessary. 


    1. Arrives to work on time and in proper uniform to model the way for successful day to day operations.
    2. Acts as kitchen Manager is absence of Chef; must be able to effectively lead culinary staff and execute all aspects of daily Kitchen operations; manages all tasks performed by kitchen employees and assumes oversight of food production and kitchen personnel.
    3. Works designated stations and produces a quality product in a timely fashion for guests and staff.
    4. Presents creative daily specials for Dining Room.
    5. Assists with production for Employee Cafeteria.
    6. Generates prep lists for each station and ensures that prep lists and accurate and completed.
    7. Trains, instructs and motivates Line cooks, Prep cooks in proper knife handling, sanitation, safety, food preparation, guest and staff satisfaction, etc.
    8. Assists in organizing occasional specials and events for EDR.
    9. Assists Location Chef in monitoring all budgets, labor and food costs.
    10. Is an effective operator in controlling these costs, as well as breakage, repair and maintenance.
    11. Promotes, maintains and ensures clean and sanitary work areas and equipment.
    12. Will assist Storeroom Clerk with orders and deliveries to ensure accuracy.
    13. May complete necessary paperwork, i.e., Shift Report, Labor Report, High Cost Inventory Report, Warehouse Order Form, Schedules.
    14. Participates in Health Inspections and QA Inspections.
    15. Assists in all inventories and performs administrative duties as assigned.
    16. Enforces and follows all Company policies and regulations.
    17. Performs other job duties as assigned.


    • 1-3 years’ experience in commercial kitchen management, preferably within a seasonal hotel restaurant setting.
    • Red Seal Culinary degree/training or equivalency in work experience required.
    • Must have strong knowledge of food safety & sanitation.
    • Serv-safe sanitation certificate preferred.
    • Must have general knowledge of all areas of food preparation and presentation methods, techniques, and quality standards.
    • Must be knowledgeable in plate presentation – depth, flavor and guest needs.
    • Must be able to multi-task, and calmly manage under pressure at times.
    • Should be knowledgeable in cost controls of food and labor, kitchen equipment, and/or services, ordering and inventory control.
    • Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
    • Ability to understand and follow specific instructions and procedures, including safety standards.
    • Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials required.
    • Ability to effectively lead, train and motivate staff required.
    • Must be an effective communicator and motivator, using tact and professionalism at all times.
    • Good organization and communication skills required.
    • Must provide instructions clearly and precisely, both verbal & written.
    • 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 posses current Food Safety certification.

    Work Environment

    • High volume Kitchen/EDR in a seasonal Hotel setting.
    • National Park atmosphere.
    • Climate control equipment may or may not be present.
    • Position will require working in varying temperatures; including coolers, freezers, and hot line.
    • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
    • Kitchen environment may have times of high noise levels.
    • Non-smoking environment.


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