Description

Summary

Position Summary :

A Sous Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks including the direction, preparation, and execution of all menu items, planning and pricing menu items, ordering supplies, and keeping records and accounts. Sous Chefs will also ensure equipment and facility is immaculate.

The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. A Sous Chef must develop and maintain the company's culture, values and reputation in the public eye and with all staff, guests, vendors and partners. Furthermore, they must promote Bunkhouse Vision and Core Values in all actions and decisions.

Qualifications

Knowledge, Skills, and Abilities:
• High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred
• Minimum of two years (2) of relevant experience
• Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
• Experience with scheduling a staff of 15 or more
• Excellent verbal, written, and graphic communication and interpersonal skills
• Strong organizational skills

Job Responsibilities :
• Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers.
• Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Record production and operational data on specified forms.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Check the quantity and quality of received products.
• Follows inventory standards and procedures to consistently conduct an accurate inventory.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Based upon fluctuating demands of the operation and in order to exceed expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

Working Conditions:

Work is typically performed in a hotel / food and beverage setting. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.