Sous Chef

Sous Chef– Mountain Creek

Location:

Vernon, NJ Reporting to:
Executive ChefSNOW Partners Mission Statement:“To Enhance the Lives of our Team, Guests and Partners by Building Lasting Connections.”About Mountain Creek:

Mountain Creek is a four-season resort, offering skiing/snowboarding, bike park, waterpark, weddings, mountain coaster, restaurants, and lodging.

How the Sous Chef works with the Team:

A Sous chef responsibilities include managing the kitchen team members as well as directing the preparation of all meals in a specific outlet within the resort. The Sous chef offers culinary instructions, training, coaching and counseling to the kitchen team. In addition, demonstrates strong culinary skills accompanied by safe handling practices. Responsible for assisting the Executive Chef in waste control, FIFO practices, and training on administrative duties.

The Sous Chef is responsible for upholding the culinary standards at the resort.

Team Member Responsibilities:

Ensures the highest standards of quality, consistency and presentation for the food served in the resorts facilities

Manages portion control and minimizes waste, ensuring high quality of preparation.

Participate in the development of new recipes, menus and programs.

Manage a pleasant and safe work area for kitchen Team Members.

Working hand and hand with Team Members on daily operations.

Managing checklist for preparation of food items/par levels/FIFO/and other kitchen documentation.

Ability to obtain Servsafe certification, and apply knowledge to uphold standards.

Assisting Executive Chef in any/all kitchen daily operations as needed

Running the kitchen production and preparation to ensure customers enjoy an extraordinary dining experience

Further tasks and responsibilities may be added as needed at the discretion of the Executive Chef Team Member

Qualifications:

Minimum of 2 years experience as a Sous Chef or 3-5 years as a strong line cook.

Working knowledge of various computer software programs, such as word and excel.

Strong communication and leadership skills

Experience in executing consistent and high-quality menu items and/or banquets.

Strong training, coaching, and mentoring skills.

Management level food safety

Well organized with the ability to multitask.

Works well under pressure

The ability to take direction from the Executive Chef and apply it to managing other Team Members Resiliency-The ability to recover quickly from challenges and work on solutions.

Hands on working Sous Chef with an outgoing personality

Nights and weekends required