Sous Chef Exempt ("Segundo Chef")

Job DetailsJob Location: Red Cliffs Lodge Moab - Moab, UT 84532Position Type: Full TimeSalary Range: $80,000.00 - $90,000.00 Salary/yearJob Shift: AnyJob Category: ManagementPOSITION PURPOSE

Direct food preparation, production and control for all food outlets and banquet facilities at resort.

ESSENTIAL RESPONSIBILITIES

Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards.
Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products.
Read menu to estimate food requirements. Order food products and supplies from vendors.
Lead the preparation and production of meals, food quality and presentation.
Supervise staff in all food preparation including proper receiving and storage of all food and food-related items.
Expedite peak meal periods by maintaining a 'hands on' approach.
Ensure compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls and overall profitability.
Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices
Create and implement new menus and individual food items.
Set targeted sanitation standards, set standards for all product rotation and ensure food cost is always in the front of mind for culinary staff.
Assume the role of liaison between the culinary team and all other hotel departments.
Participate in and oversee monthly food inventories.
Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
Provide support of a specialist nature to the Executive Committee, particularly to the Executive Chef. Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort.
Maintain food costs within budget guidelines.
Participate in the hiring process of new staff members.
Conduct and participate in monthly departmental meetings.
Manage the payroll of the culinary team, including daily management of the time and attendance system.
Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed.
Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.
Be familiar with all company benefits and policies.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 45 lbs. as needed.
Must be able to push and pull carts and equipment weighing up to 250 lbs.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Must be