Sous Chef

Trailborn Hotels & Resorts; Jackson (WY); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical with company contribution

Dental with company contribution

Vision with company contribution

Paid Time Off

401(k) with company match

Sick Time

Employee Dining Discounts

Employee Marketplace Discounts

Job summary

Trailborn Hotels & Resorts is seeking a Sous Chef to work closely with the Executive Chef, ensuring meals are prepared in a timely and efficient manner. You’ll supervise kitchen staff, maintain quality, and help deliver an exceptional dining experience to guests.

The role requires leadership, strong culinary skills, and the ability to thrive in a fast-paced environment. This on-site position offers opportunities in menu development and kitchen operations within a resort setting in Jackson,

Qualifications

• Minimum of 3-5 years of experience in a professional kitchen with 2-3 years in a supervisory role.
• Culinary degree or equivalent experience preferred.
• Strong culinary skills and leadership abilities; capable of working under pressure in a fast-paced environment.
• Food Handler's Certification or equivalent required; additional certifications in food safety a plus.
• Passion for cooking, attention to detail, teamwork and positive work ethic.

Responsibilities

• Assist in Menu Planning and Development with the Executive Chef.
• Supervise Kitchen Staff including line cooks and prep cooks; provide training and feedback.
• Ensure quality and consistency of dishes; conduct taste tests and inspections.
• Manage inventory, orders, and control food costs; minimize waste.
• Maintain cleanliness and safety; enforce sanitation practices.
• Assist in cooking during peak hours and fill in as needed.
• Interact with customers to gather feedback and address issues.
• Support scheduling, payroll, and other admin duties; keep records.

Skills

Leadership

Communication

Culinary skills

Team player

Ability to work under pressure

Education

Culinary degree or equivalent experience

Job description

The Sous Chefwill work closely with the Executive Chef to ensure that all meals are prepared in a timely and efficient manner. The Sous Chef is a key member of our culinary team, responsible for assisting the Executive Chef in managing the kitchen operations. This role involves supervising kitchen staff, ensuring the quality and consistency of dishes, and maintaining a clean and efficient kitchen environment. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to thrive in a fast-paced environment. Ultimately, you will help us deliver an exceptional dining experience to our guests.

ESSENTIAL FUNCTIONS

• Assist in Menu Planning and Development: Collaborate with the Executive Chef to create innovative and seasonal menus that meet the restaurant's standards and customer preferences.
• Supervise Kitchen Staff: Oversee the daily activities of kitchen staff, including line cooks, prep cooks, and dishwashers. Provide training, guidance, and performance feedback.
• Ensure Quality and Consistency: Monitor food preparation and presentation to ensure high standards of quality and consistency. Conduct regular taste tests and inspections.
• Inventory and Cost Control: Manage inventory levels, order supplies, and control food costs. Conduct regular stock checks and minimize waste.
• Maintain Cleanliness and Safety: Ensure the kitchen adheres to health and safety regulations. Maintain a clean and organized workspace and enforce proper sanitation practices.
• Assist in Cooking and Preparation: Participate in the preparation and cooking of dishes during peak hours. Step in to fill any role in the kitchen as needed.
• Customer Interaction: Occasionally interact with customers to gather feedback and ensure satisfaction. Address any complaints or issues promptly and professionally.
• Administrative Duties: Assist with scheduling, payroll, and other administrative tasks as needed. Maintain accurate records of inventory, orders, and staff performance.

QUALIFICATIONS

Minimum Qualifications:

• Experience:Minimum of 3-5 years of experience in a professional kitchen, with at least 2-3 years in a supervisory role.
• Education:Culinary degree or equivalent experience preferred.
• Skills:Strong culinary skills, including knowledge of various cooking techniques and cuisines. Excellent leadership and communication skills. Ability to work under pressure and in a fast-paced environment.
• Certifications:Food Handler's Certification or equivalent required. Additional certifications in food safety and sanitation are a plus.
• Personal Attributes:Passion for cooking and creativity in the kitchen. Strong attention to detail and commitment to quality. Team player with a positive attitude and strong work ethic.

Preferred Qualifications:

• Experience working in a high-volume restaurant
• Experience with menu development and recipe creation
• Strong communication and teamwork skills
• Ability to multitask and prioritize tasks effectively.

PHYSICAL REQUIREMENTS

• Standing and Walking: Ability to stand and walk for extended periods, typically 8-10 hours per shift.
• Lifting and Carrying: Ability to lift and carry items up to 50 pounds, including pots, pans, and boxes of supplies.
• Bending and Stooping: Frequent bending, stooping, and reaching to access ingredients, equipment, and storage areas.
• Manual Dexterity: Excellent hand-eye coordination and manual dexterity for chopping, slicing, and other food preparation tasks.
• Heat Tolerance: Ability to work in a hot, fast-paced kitchen environment, often near ovens, stoves, and other heat sources.
• Mobility: Ability to move quickly and efficiently around the kitchen, including navigating tight spaces.
• Visual Acuity: Good vision for reading recipes, monitoring food quality, and ensuring proper presentation.
• Communication: Ability to communicate clearly and effectively with team members, both verbally and in writing.
• Endurance: Physical stamina to handle long shifts, often involving repetitive tasks and high-pressure situations.

ABOUT OUR

BENEFITS

Company Benefits and Perks

Full Time

Part Time

Seasonal

• Medical(with company contribution)
• Dental(with company contribution)
• Vision(with company contribution)
• Paid Time Off
• 401(k)(with company match)
• Sick Time
• Employee Dining Discounts
• Employee Marketplace Discounts

SCHEDULE

Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality– on any day at any hour, including evenings, weekends, and holidays.

The specific statements shown in each section of this Job Description are not intended to be all-inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. The job’s responsibilities/tasks may be modified and/or expanded over time without prior notice. The Company will try to give as much notice as practical when changes are made.