CHEF AND SOUS CHEF

About the Job:

Restaurant Chef and Sous Chef manage and oversee the food production in one of many Yellowstone kitchens. These high-pressure positions require knowledge of all back-of-the-house operations and conduct daily service based on preplanned recipes and pars.

Uniform for this position is provided by the company. Employees must provide their own closed-toe, non-skid shoes.

REPORTING RELATIONSHIPS:

Reports directly to the Food & Beverage Manager and Location Manager. Indirectly to the Food & Beverage Support Staff.  Sous Chef reports directly to the Chef and all of the above.

RESPONSIBILITIES:

• Provide excellent guest service in an efficient manner.
• Establish and maintain the overall tone of the BOH operation by communicating expectations to your area supervisors and line employees.
• Establish and maintain open lines of communication with the other members of the Food & Beverage team and with each supervisor within the BOH operation and the hourly employees.
• Establish and maintain an on-going communication with Food & Beverage support staff.

Meet and Exceed Budgetary Goals by:

• Maximizing sales.
• Control labor costs by immediately reacting to business levels; do not wait to the end of the week.
• Control food cost by minimizing waste, utilizing over production, and controlling portion sizes.
• Maintain an adequate par of expendable goods to ensure that your employees have the proper tools to do their jobs.
• Perform a physical count of all food and beverage items at the end of each fiscal period and mid-period if directed. Ensure information is correctly entered and reviewed.
• Maintain established Xanterra standards of sanitation throughout the BOH operation. Ensure that weekly cleaning schedules are adhered to.
• Ensure that all food handlers know and follow the food specifications for plating any menu items as well as standardized recipes for producing the same.
• Direct your storekeeper, to ensure that adequate pars of inventory items are maintained, adjusted and reacted to as business levels change.
• Direct your Employee Dining Room Manager to ensure that production records are completed, adjusted and reacted to as guest levels change. Minimize menu shortages and over productionin this area.
• Ensure that menu specifications are posted appropriately in line production areas before a major arrival. Commit specifications to memory.
• Ensure that prep sheets and line set up sheets are posted and used daily. Make sure they are filled out at the end of each shift.
• Be on the floor 100% of the time during a meal service period to observe, monitor and follow-up in all areas of the BOH operation on a daily basis.
• Ensure that BOH schedules are posted and submitted to the F&B Manager for approval prior to posting.
• Ensure that a BOH Manager is present at each service briefing to present the du jour items and specials for that meal period and answer any questions.
• Ensure that all stations are adequately supplied with production needs to serve for any meal period.
• Ensure the quality as well as the quantity.
• Accept responsibility for your BOH operations to be in complete readiness to open punctually for every meal period and serve every menu item for the length of that period.
• Make sure that no employee goes into a job untrained. Generate HIGs in a timely manner.
• Make sure that every employee checks out with a manager before they depart a shift.
• Maintain and project a professional attitude regarding your operation. This involves how you dress (enforce the same dress code as for line employees); how you treat your employees, consistent, firm but fair method; how you carry yourself, both on and off duty; how you react to crisis in stressful situations and how you refer to our guests.
• Lead by example.
• React immediately to guest complaints on location and inform the F&B support office of your actions.
• Be prepared to take risks when making decisions. Weigh out all factors, contact appropriate resources to make an informed decision. Evaluate the outcome and make more decisions that positively effect the operation and the Company.
• Follow Company and departmental environmental practices to minimize wasted energy and resources.
• Follow Company and departmental safety practices to minimize risk to self and others.
• Follow Company and departmental policies and procedures. Hold crew members accountable for the same.

SKILLS AND KNOWLEDGE:

• Knowledge of all BOH positions supervised.
• Working knowledge of all equipment used within the BOH operation.
• Working knowledge of administrative duties, production records, inventories, scheduling, purchasing and receiving.
• Ability to organize and prioritize daily "action lists" that are delegated out to responsible managers with specific time lines.
• Ability to communicate in a positive and efficient manner, the expectations of your managers and hold these individuals accountable for their areas of responsibility.
• Ability to motivate, teach and direct employees to accomplish the desired goals.

PHYSICAL REQUIREMENTS:

• Must be able to stand for long periods of time, approximately 8 hours.
• Must be able to walk for long periods of time.
• Must be able to lift and carry a minimum of 50 pounds.
• Bending and kneeling, stretching and reaching for extended periods of time.
• Working with required chemicals.

AUTHORITIES:

• To direct and develop your managers and front line employees to support your goal of maximizing guest service while simultaneously maximizing corporate profits.

Application

Xanterra Parks & Resorts (Authorized Concessioner of the National Park Service) is an equal opportunity employer and does not discriminate against any individual in any phase of employment on the basis of race, color, creed, religion, sexual orientation, national origin, ancestry, veteran status, age, disability or any other legally protected status under applicable law. AA/EOE M/F/D/V