Chef de Cuisine

Parry lodge Chef de Cuisine\ Sous Chef Posting
Position: Chef de Cuisine\ Sous Chef
Department: The Dining Room at Parry Lodge
Division: Food and Beverage

Looking for motivated, responsible and respectful individuals that believe in tradition and culture. We are a historic building that is rooted in community and operating as a boutique hotel and restaurant for over 100 years. We are currently seeking experienced individuals to join our food and beverage team as we grow and build for the future. Located in beautiful southern Utah, which offers a wonderful opportunity for work life balance to those that enjoy exploring and love the outdoor adventure side of things. Currently seeking a chef de cuisine\ sous chef to join our team as we grow and bring the traditions of the hotel’s hospitality into the modern day. This position reports directly to the chef in accordance with the general manager and ownership. Responsible for managing and mentoring staff, upholding quality and standards while maintaining food and labor costs. Must have experience with ordering and some banquet experience would be preferred. Pay and
compensation is based on experience, limited housing opportunities may be available when applicable.

Essential Functions

• Perform all functions of the Executive Chef in his/her absence.
• Assist in important staff centric tasks such as interview, hire, train, supervise and scheduling
• Participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Assist in the continual evolution menu items for all outlets based on current trends and product availability. Interact directly with clients for necessary special event planning, budgeting, and desired event execution.
• Provide support and tools needed by staff to uphold Menu Specifications,

Recipes and Production

• Develop, grow and maintain vendor relationships.
• Oversee and confirm quality of all food leaving the kitchen and react in a positive constructive manor
• Ensure the maintenance, sanitation and cleanliness standards of the kitchen are met with in guidelines and laws
• Provide an employee schedule recognizing volume requirements for increased/decreased staffing levels/ensure that minimum staffing requirements are met
• Purchasing according to need based on volume
• Employee discipline/action as the need arises
• Report any necessary equipment maintenance to engineering for repair

Job Requirements

• Must demonstrate a skill set superior to that of all culinary employees
• Able to react positively to fast paced work environment and high pressure situations.
• Able to communicate effectively with supervisors and team members both in culinary and exterior departments of the hotel (specifically stewarding and service staffs).
• Able to create and lead in a team orientated environment.
• Able to read client orders, special requests, etc.
• Willing to accept verbal direction from the dining room, or exterior departments
• Able to maintain a positive attitude and professional demeanor in all situations, especially those pertaining to client satisfaction.
• Have thorough knowledge of equipment and food products utilized on a daily basis.
• Be able to work long hours when needed
• Comfortable degree of dexterity for knife handling, prep work, etc.
• Be able to manage multiple tasks simultaneously

Specific Skills

• Demonstrate leadership abilities and show commitment to brand
• Supervise a team of 10 to 20 positively and effectively
• Interact professionally and personally with clients should the need arise.
• Demonstrate effective time management and multitasking skills
• Ability to learn quickly and train staff members.
• Adjust to difficult situations while maintaining leadership of crew.
• Recognize product overages and assist in the planning of specials to avoid waste.
• Have thorough knowledge of product recognition, fabrication, and portioning i.e. comfortable handling whole fish, fabricating beef, etc.
• Have thorough knowledge of stock and sauce production, soups, etc.
• Show ability to work effectively on any shift and produce menu items pertinent to any service period or outlet.
• Thorough ability to recognize flavors and adjust seasoning as necessary to maintain product consistency.