Sous Chef

Organize all activities within a restaurant kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel; lead in a "hands on" role on the line for service and prep in the kitchen, ensure food is expedited in a timely fashion during service; oversee the production of auxiliary culinary services including amenities, private events and special requests from the kitchen; develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation; be familiar with the local market and recommend menu changes according to the seasonal product availability; achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place; supervise and lead in ordering, receiving and storage of foods; adhere to Blue Sky food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests; continually look to recommend improvements and additions to the Blue Sky presentation guidelines; maintain food safety & protection; comply with food handling techniques, including dating, proper storage, rotation, etc.; maintain basic food safety and sanitation practices; accurately forecast business demands on a weekly basis to ensure efficient staffing & food production; responsible for maintaining outlet safety at all times; responsible for asset management of all outlet property and facilities;

conduct a preventative maintenance inspection on a monthly basis; lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests; supervise all associates including hiring and discipline in conjunction with the Chef; promote positive interdepartmental relations through candid communication and cooperation; lead by example through a "hands on" approach to motivate our associates to excel. This position is based in Wanship, Utah.

Required: Associate's Degree in Culinary Arts or Hospitality Management - Culinary Arts and 5 years of Restaurant Culinary experience.In addition, the following specific skills are required:

2 years experience with menu planning and development; 2 years experience in culinary supervision, such as inventory and cost control; Safe Food Certificate.

This is a full-time position (40 hours/week), $62,566 per year.Qualified U.S. workers are encouraged to apply for this position. The Lodge at Blue Sky, an Auberge Resorts Collection, is an Equal Opportunity Employer.