Sous Chef, Le Depot Brasserie

Reefcp; 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

Job summary

Le Depot Brasserie is seeking a talented Sous Chef to lead the kitchen operations at our Park City location. Reporting to the Chef de Cuisine, you will supervise culinary staff, drive food quality, and manage labor and costs in a fast-paced upscale French-inspired setting.

The ideal candidate has 3+ years in high-level management, strong leadership, passion for French cuisine, and experience with high-volume operations in resorts or city centers.

Qualifications

• 3+ years in high-level management in upscale F&B operations.
• Impeccable leadership and communication skills.
• Extensive knowledge of French cuisine and high-volume operations.
• Degree in Culinary Arts preferred; business/strategic planning know-how.

Responsibilities

• Hands-on kitchen leadership; expediting full-time.
• Collaborate with Chefs to meet labor and COGS budgets.
• Monitor food quality, taste, and presentation; develop menu ideas.
• Coordinate with the Chef de Cuisine to manage staff scheduling and training.
• Work with vendors on orders, invoices and inventories.
• Ensure sanitation and regulatory compliance in the kitchen.
• Support Pastry Chef to maintain dessert quality.
• Assist with events and private parties.
• Cover line shifts as needed.

Skills

Leadership

Communication

Culinary knowledge

French cuisine

High-volume operations

Management experience

Strategic planning

MS Office

Google tools

POS systems

Education

Culinary Arts degree

Tools

MS Office

Google Suite

POS 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 dayRequires 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