Sous Chef at Powder Mountain

The Sous Chef is responsible for providing supportive leadership and being a team player for our back of the house staff. Skylodge is an elevated, fast paced, open-kitchen style Restaurant that offers multiple unique seasonal menus for the member community at Powder. The restaurant offers eclectic culinary events frequently throughout the year with emphasis on multiple styles of cuisine to keep our guests intrigued and delighted. The ideal candidate for the Sous Chef role will come with extensive organizational skills, culinary leadership experience, and a strong drive to improve and innovate the operations of this unique culinary program. 

Duties include:

• Assisting the Executive Chef at Powder Haven facilities - Skylodge & Powder Landing, our exclusive locations located at the top of Powder Mountain and waterfront on Pineview Reservoir in Eden, UT.
• The Sous Chef will monitor kitchen activities and ensure quality, taste, and presentation.
• The Sous Chef will collaborate in the process of recipe development, menu design, and implementation.
• The Sous Chef will assist in administrative duties of the department and will be primarily responsible for hiring, training, and scheduling BOH team members. 

Job Responsibilities:

• Assist Executive Chef on development and design of seasonal, eclectic, locally inspired and built for a global-pallet menus on a bi-monthly basis.
• Develop recipe guides and presentations to ensure training and prep work is elevated, including photos.
• Oversee implementation of BOH training for all BOH staff to ensure consistent, elevated work at all times.
• Assist in menu design for weekly Neighbors dinners.
• Maintain flexible work hours to assist with all areas of F&B for the Membership program while still ensuring ability to assist with service when necessary. 
• Provide excellent communication across all departments.
• Work with guest chefs to provide a hospitable experience and cultivate an environment of learning from them, incorporating any and all relevant techniques.
• Assist in sourcing, ordering and managing all food related costs and help maintain appropriate inventory.
• Will be responsible for overseeing planning and execution of family meal.
• Will report to the Executive Chef.
• Sous Chef is responsible for their direct reports: Line Cooks, Prep Cooks and Porter
• Will make and maintain schedules for the BOH team

Job Performance Expectations:

• Create an extraordinary culinary experience for the neighbors, accommodating special requests, dietary preferences and allergies
• Help build and maintain an open, collaborative working environment.
• Ensure all staff can deliver exceptional food consistently.
• Maintain food and labor cost targets without sacrificing food or service quality.
• Maintain effective, nurturing relationships with team members, management teams and guests.
• Maintain a clean and professional appearance and spotless work areas.
• Ensure team members and company confidentiality is maintained at all times.
• Be receptive and responsive to employee and management communications.
• Create a productive, positive, work environment that enables our employees to succeed.
• Be a positive role model for all team members and exemplify the behavior for team members to emulate.
• Apply objective analysis to all situations and present unbiased commentary and reports to team members and managers.
• Operate under the overarching strategy of Unreasonable Hospitality.
• Other duties as assigned.
• Be polite, punctual, professional, team player

Job Requirements and Qualifications:

• Extensive knowledge of many global/cultural cuisines.
• Advanced culinary skills including food preparation, flavor pairings and other cooking best practices. In-depth knowledge of federal, state and local food handling regulations.
• Experience with healthy, sustainable menu creation and delivery.
• Ability to create and implement training programs, process mapping and job documentation.
• 3-5 years' experience managing culinary teams.
• 3-5 years' experience working back of house positions as Line Cook, Prep Cook, etc.
• Demonstrated track record in varied culinary environments including banquets, events and restaurants.
• Exhibit advanced knife skills
• Exceptional communication and follow through verbally and in writing.
• Ability to constructively and positively process criticism and feedback.
• Flexibility and adaptability to special requests.
• Experience with creating and managing work schedules for dynamic teams of up to 25 BOH team members
• Experience with effectively managing and resolving conflict between team members

Physical Requirements:

• Full range of body movements
• Reach, push, pull, lift, and carry objects that may be heavy (40+lbs)
• Prolonged periods of sitting, bending, and twisting
• Vision requirements – close, distance, peripheral, and depth perception
• Walk on even/uneven/slippery terrain
• Climb/descend stairs
• Manual dexterity to operate vehicles safely on a constant basis
• Frequently stoop, bend, kneel, crouch, crawl, climb, reach, twist, grasp, and make repetitive hand movements

Employment Type: Full Time
Years Experience: 3 - 5 years
Salary: $75,000 - $95,000 Annual
Bonus/Commission: Yes