Sous Chef | Fine Dining | Park City

Elevated above the Distractions

Promontory has received universal acclaim as a destination where life’s greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community – which spans more than 11 square miles – features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close.

Promontory Club is looking to fulfill a vacancy for a Sous Chef fine dining – Full time.

The restaurant is one of the premiere restaurants at the center of Promontory Ranch Club. It features stunning views and exciting progressive menus. The food style is clean, exciting and rooted on classic culinary foundations with an emphasis on a fine dining cuisine.  This position will primarily be afternoon/evening shifts with hours between 2pm to 11pm, but may require slight changes in hours as needs arise.  The best candidate will be hard working, self-starting and proactive in the work place. The Sous Chef should be an extension of this philosophy and help to train, teach and guide the cook staff to do the same.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Maintain a positive attitude at all times.
• Work under the direction of the Chef De Cuisine executing menus, cooking techniques and food standards.
• Maintain Promontory standards for quality and profitability of the kitchen.
• Assist in planning, coordinating and executing club, member, golf and tennis events requiring catering needs.
• Maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision.
• Develop and lead a positive approach to communication and staff development.
• Facilitate a great work environment through leadership, training, and motivation.
• Be an ambassador for the Food and Beverage management team with regards to internal and external customers.
• Lead a staff that includes all kitchen employees, cooks and dishwashers.
• Provide food product training to all service staff.
• Expected to work daily in food production and during meal service.
• Establish and institute new menus in all assigned locations with assistance of The Chef de Cuisine.
• Quality control of final food production as it affects taste, presentation, and service.
• Establish standards and hold the staff responsible to meet menu requirements.
• Coordination of Food and Beverage purchases to ensure top quality and price effectiveness.
• Maintain an in-depth knowledge of financial results including food cost, labor cost and operating expenses. Balance budget requirements with excellent product and service.
• Hold weekly meeting with kitchen staff and monthly meetings of all employees.
• Involved in the menu development for all banquet or catered events as assigned.
• Meet with The Chef de Cuisine on immediate concerns and future projects.
• Review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency.
• Maintain kitchen cleanliness to a very high standard. Always in compliance with health department standards. /