Sous Chef - Narrows Steakhouse

Description

WHO ARE WE?

Discover Adventure at Shore Lodge Whitetail Club, just moments from the sandy shores of Payette Lake in the heart of the Salmon River Mountains. Our 77-room premier hotel features an acclaimed restaurant, The Narrows Steakhouse, where our singular focus is to distinctively serve the finest food and drinks in one of the most stunning environments in the country; and while those Salmon River Mountain and Payette Lake vistas are a real scene-stealer, the steaks are the stars of the show here. Grilled to perfection and presented on trendy charcoal-gray serving platters, these prime cuts bring a whole new level of comfort to this historic Idaho lodge. If this sounds like a place for you to grow your culinary career, join us…

NARROWS SOUS CHEF SUMMARY:

The Narrows Sous Chef is one of the most sought-after positions here. Our successful Sous Chef is a bit of a perfectionist who takes pride in supporting the vision of excellence at our property. This is an important role in our kitchen. We consider ourselves lucky to have the ability to provide exceptional culinary experiences for our members and guests. We want every guest to feel the genuine care taken by our culinarians, and it all starts with you. Our Sous Chef directly supports our mission to be the employer of choice in McCall.

WHAT YOU GET TO DO:

• •Plan and supervise our kitchen staff in the procurement, production, preparation and presentation of all food in the kitchen. Understanding the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality food.
• •Collaborate with your culinary counterparts in menu development, process improvement, consistency and inventory control.
• •Ensure quality, consistent culinary excellence is produced which exceeds company standards.
• •Participate in attracting, retaining and motivating our culinary associates while providing a team environment.
• •Train, develop, empower, coach and counsel culinary staff, providing open communication vehicles, recommending discipline and termination, as appropriate.
• •Be aware of and report the need for maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets federal, state, corporate standards and regulations.
• •Assist the Chef de Cuisine in the creation, costing and implementation of seasonal and special menus.
• •Assist other team members/kitchens as needed and with special projects, requests, VIP events or to support staffing shortages.
• •Maintain work station, assist with prep, cleaning and any other duties as assigned
• •Comply with attendance rules and be available to work on a regular basis.

Requirements

ABOUT YOU:

You have a 2 year culinary degree or equivalent experience and a minimum of 3 years supervisory experience

You efficiently execute standardized recipes, organize and prioritize daily par sheets

You take pride in being an excellent communicator with your internal and external customers

You have proven prior supervisory experience and people enjoy working with you in a team environment

You lead by example, exhibiting a calm demeanor, maturity and leadership skills continuously

You possess a working knowledge and understanding of the nuances between front and back of house and act as a positive role model exhibiting team collaboration

You are a multi-tasking guru while maintaining a high level of organization and detail orientation

You thrive in a fast pace environment, and yet stay focused on the details while striving for excellence

You take exceptional pride in being the final ‘inspector’ for your food, approving it before it goes to the guest

You have a prior understanding of the expeditor role and effectively take on that role when needed

You have the willingness and proficiency to work all stations including prep and dishes