Sous Chef

at Burke Mountain Resort/Bear Den Operations Co in East Burke, Vermont, United States

Job Description

Summary of Position: Responsible for managing the day-to-day back-of-house operations while delivering outstanding customer service and quality products. Responsible for ensuring that all BOH areas are always operating in strict accordance with DOH regulations and guidelines and all items are stored appropriately to meet ServSafe standards.

Essential Duties and Responsibilities include the following.

Other duties may be assigned.

Performs duties of Sous Chef to include but not limited to the following:

• Work with the Food and Beverage team in hiring and developing quality BOH staff.

• Maintains all F&B SDS Workbooks (1 in Tamarack Grill, 1 in Kingdom Café, 1 in Mid Burke Café, 1 in Hotel Kitchen)

• Demonstrate and provide positive leadership and effective management of all Burke Mountain Resort back of house staff members. Directs Kitchen Managers and Cafeteria Managers daily.

• Works line service through the peak volume times as needed, as well as catered events hosted by the sales or the marketing team.

• Responsible for performing Monthly Inventory counts and maintaining and tracking Food Waste sheets.

• Creates recipes with accurate food costing, an average goal of 30%. • Keeps recipes up to date so that all cooks and prep cooks can follow easily as well as properly training all cooks on each menu item.

• Ensure full adherence to food safety standards while implementing company policies and procedures.

• Oversees inventory accounting, control, and targeted cost of goods.

• Ensures all necessary training and supervision is delivered consistently to all back of house staff members to ensure outstanding product quality.

• Demonstrates excellent product knowledge of menu items.

• Performs daily inspections to ensure DOH compliance and Serve Safe Standards are being met in each BOH area.

• Develop and maintain menus and pricing for all F&B outlets.

• Responsible for the back of house staff scheduling and kitchen execution for all Burke BOH outlets.

• Maintain up to date cost of goods for each food product sold at the resort.

• Train and oversee BOH management team, with guidance from Chef De Cuisne and F&B Director. 

Perform weekly food orders for all F&;B Outlets. (Delegate to each outlet supervisor that an order list is submitted for each order in a timely manner.)