This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
JOB OVERVIEW: Supervise, oversee & coordinate the daily operations of the restaurant kitchen with consistent improvement of all elements of product quality. Exhibits strong positive leadership skills in managing and training a culinary team. Providing superior customer service while maintaining the high standards of food & beverage quality.
DUTIES & RESPONSIBILITIES:
-Facilitate culinary staff selection, training, scheduling, discipline, and termination as necessary with the consultation of Director of Culinary Services;
-Contribute to departmental operations from a budget and costs perspective;
-Responsible for ensuring target costs are achieved with proper labor schedule creation & ordering of products.
-Ensure proper preparation of stocks, soups, sauces, salads, vinaigrettes, dressings, hors d'oeuvres and appetizers, proteins, entrees, and desserts;
-Direct all the cooking methodologies;
-Create & Execute daily prep lists
-Provide orientation, training and supervision of kitchen personnel as necessary;
-Maintain a safe, clean, and sanitary work environment;
-Exhibit customer service skills, specifically caring for guests' special dietary needs;
-Provide quality control and presentation oversight; executive inventory as necessary;
-Observe mechanical safety of kitchen equipment and report maintenance needs to supervisor;
-Commitment to honesty, integrity, safety, professionalism, teamwork
-Manage the ordering & inventory responsibilities for the kitchen.
-Ensure that established state health and safety procedures are followed
-Ensure that foods are maintained at the proper temperate for serving and storage
-Monitor all foods for quality of taste, texture and appearance
-Monitor all food production methods for cost and time efficiency
-Able to take direction and produce according to a recipe
-Must maintain neatly groomed appearance and comply with uniform standards
-Other tasks as assigned.
-Must have the ability to manage 12-15 employees of varying age, experience & personality.
-Ability to co-manage with managers with varying work and management styles.
-Eye for detail. Capable of recognizing & repairing any items that effect guest satisfaction.
-Ability to handle nightly guest, employee and logistical stress.
-Ability to communicate with all guests & employees comfortably and efficiently.
-Ability to analyze work processes and behaviors for quality, cost & efficiency & to make improvements.
-Ability to handle guest complaints & pre-complaints professionally and efficiently.
-High degree of attention to detail & follow through.
-Well-developed delegation & leadership skills, which include experience in discipline.
-Prioritization skills that allow management of many comparing pressures simultaneously.
-Ability to maintain a broad perspective that never jeopardizes service quality, the condition of the property and the public and professional image of the restaurant.
CREDENTIALS AND EXPERIENCE:
-Possess a Bachelor's Degree together with at least four years in related field preferred, or a combination of education & experience from which a comparable amount of knowledge is acquired.
-Two to three years of Restaurant Culinary management experience preferred.
-Knowledge of relevant health & safety regulations & procedures.
-Food handlers & beverage service permits.
-Ability to stand for extended periods of time.
-Ability to bend, lift & carry heavy objects.
-Ability to work long hours during peak seasons.
Sun Valley Resort was established in 1936. It is a four season resort with a focus on the winter and summer. Most famous for its skiing, Sun Valley has built its legacy on tradition and outdoor life! Any mountain activity imaginable is located out your front door.