Sous Chef - Breckenridge

Guest Services Inc; Breckenridge (TX); On-site; USD 54,000 - 66,000; Full time

Job summary

Guest Services Inc. is seeking a Sous Chef who acts as the direct management assistant to the Chef and second in command in the kitchen. You will plan and prepare foods per the Chef and General Manager, guide staff, and help meet client needs and financial goals.

The role requires planning menus, costing items, maintaining safety and sanitation standards, and supervising culinary staff. Strong customer service and communication with clients are essential.

Qualifications

• High School Diploma/G.E.D. equivalent required; Culinary or Associate’s degree in food service or related field preferred; Food Safety Certification.
• Strong sanitation habits; excellent customer service and communication with clients.

Responsibilities

• Assist in planning menus and forecasting portion specifications.
• Cost food items and ensure compliance with established budget.
• Recruit, supervise, train, schedule, and direct culinary staff.
• Manage inventory and control expenses for the unit.
• Ensure food quality and safety standards are met.

Skills

Customer service

Communication

Problem solving

Education

HS diploma/GED

Culinary degree/associate

Job description

Compensation Amount: 60,000.00 USD Annual Job Summary: The Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager. The Sous Chef must also assist in planning; giving direction to all employees within the unit, achieve operating and financial goals, ensure food quality, and meet client objectives and customer needs. Job Description:

ESSENTIAL FUNCTIONS

Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need. Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

High School Diploma/G.E.D. equivalent required; Culinary or Associate’s degree in food service or related field preferred. Food Safety Certification. Strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to interact and communicate well with the client. Ability to problem solve.

PHYSICAL AND MENTAL REQUIREMENTS

Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties.

EQUIPMENT USED

Commercial Kitchen Machinery, Appliances, Tools, and Utensils.

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores. Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.