Dining Sous Chef

Garden of the Gods Resort and Club; Colorado Springs (CO); On-site; USD 65,000 - 90,000; Full time

Job summary

Garden of the Gods Resort and Club in Colorado Springs, CO, seeks a Kitchen Supervisor to oversee and coordinate food preparation to the standards set by the Executive Chef. You will execute all culinary operations and act as MOD in the absence of the Executive Chef, Executive Sous, or Chef de Cuisine, while coordinating with Front of House and heart of house teams.

You will complete daily production lists, assist with all aspects of food production, and be prepared to cover all stations in the

Qualifications

• Experience supervising kitchen staff.
• Knowledge of health and safety guidelines.
• Ability to cover all kitchen stations as needed.

Responsibilities

• Supervise and coordinate the preparation of food to executive standards.
• Lead cooks to performance standards and ensure quality and palatability.
• Maintain cleanliness and proper operation of kitchen equipment.
• Assist with food inventories and ordering.
• Complete daily production lists as directed.

Skills

Culinary leadership

Inventory control

Food safety

Staff training

Job description

Position Purpose & Summary

To supervise and coordinate the preparation of food according to standards set by the Executive Chef. Responsible for execution of all culinary operations. Is the culinary MOD when Executive Chef, Executive Sous or Chef de Cuisine are not present. Is the main liaison between Front of House & heart of house (kitchen). Leads all cooks to performance standards. Is responsible for all preparation and production of menu items. Responsible for general cleanliness and maintenance of the kitchen.

Position Purpose & Summary

To supervise and coordinate the preparation of food according to standards set by the Executive Chef. Responsible for execution of all culinary operations. Is the culinary MOD when Executive Chef, Executive Sous or Chef de Cuisine are not present. Is the main liaison between Front of House & heart of house (kitchen). Leads all cooks to performance standards. Is responsible for all preparation and production of menu items. Responsible for general cleanliness and maintenance of the kitchen. To complete daily production lists assigned by the Executive Chef based on house counts. To assist with all aspects of food production and have the ability to cover all stations in the kitchen.

Essential Functions

• Assists in food inventories
• Communicates, oversees food and supplies ordering to the purchaser.
• Supervises and coordinates production of food according to menu specifications and culinary training.
• Assists the chefs and the cooks in preparation of certain cuisine
• Inspects quality of food products used to prepare cuisine and informs chef when quality is not acceptable.
• Ensures all cuisine served to guests follow established guidelines for portions quantities, quality appearance and palatability
• Checks physical cleanliness of operations ensures all staff are practicing clean as you go techniques.
• Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports all deficiencies to the chef and engineering
• May perform the duties of Chef de Cuisine in the absences of the Executive Chef , Executive Sous Chef and the Chef de Cuisine
• Deliver "I Am Proud" service standards and department‑specific signature touch points.
• Establish cross‑departmental channels of communication among teammates that are consistent and complete.

Additional Duties And Responsibilities

• Problem solving identifiable information is clear but further investigation often is required in order to define a solution
• Insure smooth service
• Adhere to all food codes
• Demonstrate a professional appearance and be attentive to what matters most.
• Comply with company policies and procedures.
• Observe and adhere to safety guidelines.
• Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values.
• Be empowered to make things go right if they go wrong.
• Give the guest/member a fond farewell.
• Demonstrate a professional appearance and be attentive to what matters most.
• Comply with company policies and procedures.
• Observe and adhere to training and safety guidelines.

Marginal Functions

• Perform other duties as assigned.
• Interface positively with other departments, offering assistance when needed.
• Displays care in use of equipment and maintains an organized and professional work environment.