Sous Chef

Year Round – Full Time @Granby Ranch in Food and Beverages
  • 1000 Village Rd, Granby, CO 80446, USA View on Map
  • Post Date : 06/17/2022
  • Salary: $47,000 - $52,000 / Annual
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Job Detail

  • Job Function Other
  • Education Level GED/High School
  • Schedule Preference Fixed
  • Experience Level Mid Level
  • Job Start Month July 2022
  • Job Available Until Month Year round

Job Description

The Sous Chef assists the Executive Chef in daily operations of the Culinary Department, including, but not limited to, team member development, menu development, inventory, ordering, and cost control, in all Granby Ranch food and beverage outlets and operations. Oversees the activities of kitchen team members and monitors food production in the absence of the Executive Chef.
ESSENTIAL JOB FUNCTIONS:
• Maintain an organized, clean, efficient work space and maintain sanitization throughout the day in accordance with COVID-19 regulations and company policy.
• Plans and directs all food preparation for kitchen operations, on a daily basis.
• Oversees all kitchen team members on a daily basis.
• Maintains and ensures quality control for food preparation and presentation on a daily basis.
• Assists with ordering of all products for kitchen on a daily basis.
• Assist with specials in GRG on a daily basis.
• Adheres to all Standard Operating Procedures (SOPs) for food quality, safety, sanitation and cleanliness at all times.
• Maintains a clean and professional appearance at all times.
• Handles kitchen operations for weddings and special events, executes wedding and special event tastings, including, but not limited to, ordering, planning, and preparation.
• Oversees daily back of the house operations for all Granby Ranch food and beverage outlets and assists with menu development.
• Trains new kitchen team members and maintains ongoing training for all kitchen team members.
• Follows all guidelines for codes of conduct set in Granby Ranch Employee handbook and Food and Beverage Employee handbook.
ADDITIONAL DUTIES AND RESPONSIBILITIES:
• Act as a positive, professional role model, adhering to the company’s hospitality standards.
• Maintain an exceptional level of guest service in all interaction with guests, fellow employees, and management.
• Assist and support other departments for races, events and operations on high volume days.
• Assists with administrative duties, including payroll.
• Assists with cost of goods analysis, as requested.
• Handles performance management tasks including recognition and disciplinary actions for team members as required.
• Other duties as assigned.
SKILLS, KNOWLEDGE, AND ABILITIES:
• Ability to lead staff.
• Knowledge of food and trends in the food and beverage industry.
• Organizational and multitasking skills required.
• Ability to think quickly and react professionally to guest and team member issues or concerns.
• Talking to others to convey information effectively.
• Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Adjusting actions in relation to others’ actions.
• Actively looking for ways to help people.
• Speak, read, write in English fluently.
• Communicating effectively in writing as appropriate for the needs of the audience.
SUPERVISORY DUTIES:
• This position supervises all kitchen team members in the absence of the Executive Chef.
• Supervision includes up to twenty five (25) team members.
EDUCATION, EXPERIENCE, AND CERTIFICATIONS:
• High School diploma or equivalent required.
• Experience in multi unit operations.
• Associates degree in culinary arts preferred.
• Must be familiar with Colorado State Health Codes and food safety regulations.
• 5+ years experience in a professional kitchen.
• At least 2 years experience in a professional kitchen in a supervisory role.
PHYSICAL REQUIREMENTS AND WORKING CONDITIONS:
• Fast paced professional kitchen
• Primarily indoor work environment in a kitchen with some requirements outdoors in a mountain environment with variable weather conditions.
• Ability to stand for long periods of time.
• Exposure to extreme temperatures within kitchen environment.
• Must be able to lift up to 30lbs.
• Dexterity for utilizing knives, kitchen equipment, etc.
• Verbal and auditory abilities necessary for communication with others.
• Skiing, Walking, Kneeling, Squatting, Reaching, Grabbing, Pushing, Pulling, Lifting, Sitting, Standing.
• Weekend and holiday work required.