Sous Chef, Le Depot Brasserie

Reef; Park City (UT); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

401(k) Plan with Company Match

Generous Health Plan with HSA Match

Flexible Paid Time-off

Daily Company Lunches

Cell Phone Service Allowance

Discounts at Company-owned Resorts and

Discounts at Company-owned Resorts and

Job summary

Le Depot Brasserie, part of Reef, in Park City, Utah, seeks a seasoned Sous Chef to lead kitchen operations and ensure exceptional food quality for our French-inspired concepts in Old Town Park City. The role reports to the Chef de Cuisine, supervises kitchen staff, manages labor and COGS, collaborates on menus, and ensures sanitation and safety standards across a busy upscale setting.

Ideal candidates bring 3+ years in high-level management, strong leadership, and extensive French cuisine

Qualifications

• 3+ years in high-level management in upscale F&B, French cuisine preferred.
• Strong leadership and communication skills.
• Extensive knowledge of French cuisine.
• Fine dining and high-volume operations in resorts/cities.
• Degree in Culinary Arts preferred.
• Business and management principles for strategy.
• Proficiency with MS Office, Google, POS and reservations systems.
• Experience in customer and employee service.

Responsibilities

• Maintain quality controls of food execution, taste, and presentation; work in kitchen full-time.
• Achieve labor and COGS targets; manage budgets.
• Develop new menu ideas and recipes.
• Coordinate with kitchen leadership for scheduling and training.
• Place orders with vendors; manage invoices and inventories.
• Ensure sanitation and regulatory compliance.
• Collaborate with Pastry Chef on desserts.
• Oversee events and private parties.
• Cover line shifts when needed.

Skills

Leadership

French cuisine

Food & Beverage ops

Budget control

Menu development

Staff training

POS systems

Scheduling

Education

Culinary degree

Tools

MS Office

Google tools

POS systems

Reservation systems

Job description

Position Title:

Sous Chef, Le Depot Brasserie

Company:

Le Depot Brasserie/Reef

Compensation:

$65,000-$75,000

Location:

Le Depot Brasserie; Park City, UT

About Reef/Le Depot Brasserie

Reef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real estate lending and development across the U.S.

This an exciting opportunity for a growing restaurant group, who has partnered with Reef, led by James Beard Award Winning Chef Galen Zamarra located in the heart of Park City, Utah, an internationally renowned ski destination. Our two new culinary concepts in Old Town Park City consist of a 100 seat brasserie and bar, Le Depot Brasserie, and a French pastry & coffee shop, Union Patisserie.

Position Summary

The Sous Chef supervises and coordinates all culinary and related operations of the restaurants under the Chef de Cuisine. The Sous Chef reports directly to Chef de Cuisine. This person will work hand in hand with other managers to ensure that the food and beverage service and quality expectations are met.

Responsibilities

• Responsible for maintaining quality controls of food execution, taste, and presentation; This is a hands-on role and the Sous Chef is expected to be in the kitchen, expediting on a full-time basis
• Works with the Chefs for achieving and maintaining labor and COGS controls to meet or exceed budgets
• Routine checks of food to meet quality standards supervises and actively works on new menu ideas and creations
• Works with the CDC to manages all kitchen employees, including scheduling and training
• Works with vendors to place orders, manage invoices and inventories
• Ensures the kitchen is immaculately clean and compliant with all regulatory requirements for food handling, sanitation, employment law and safety etc
• Works with Pastry Chef to ensure all desserts and pastries meet quality standards
• Helps to oversee events and private parties
• Able to cover line shifts if needed

Qualifications

• 3 years + in high-level management required in a fast-paced upscale Food and Beverage operation, ideally with a diverse background in hotels, fine dining, and French cuisine
• Impeccable leadership and communication skill
• Cutting-edge technical food & beverage knowledge
• Ideal candidates have relevant fine dining experience and High-Volume operations in major metropolitan cities as well as winter resorts.
• Extensive experience and knowledge of French cuisine required
• Degree in Culinary Arts is preferred
• Business and management principles involved in strategic planning
• Strong Leadership Track Record
• Knowledge in MS Office, Google and popular POS and Reservation systems
• Experienced with principles and processes for providing customer and employee services

Physical Requirements

• Most work tasks are performed indoors with some outdoor activity
• Position requires walking and giving direction most of the working day
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Ability to stand for long hours and lift 50lbs

Company Benefits

• 401(k) Plan with Company Match
• Generous Health Plan with HSA Match
• Flexible Paid Time-off
• Daily Company Lunches
• Cell Phone Service Allowance
• Discounts at Company-owned Resorts and Golf Courses

Salary: $65000 - $75000 per year