Chef De Cuisine
Destination Hospitality Restaurant Group
Job Overview
811 Yampa Street, Steamboat Springs, CO 80487
Compensation:
$0.00 / hr
Job Description

The Sous Chef role will be to manage the daily operations of the restaurant kitchen, providing professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations and dishes meet the restaurants commitment to quality. Maintain a safe, orderly, clean efficient and inspired kitchen that is driven by the use of the best quality, seasonal produce. The CDC will be reporting to the restaurants Executive Chef and Destination Hospitality’s Culinary Director on menu creation, cost control and kitchen personnel. Above all the CDC must be passionate about creating delicious food, and leading a team-oriented environment. The CDC will work hand-in-hand with the General Manager of the restaurant to provide an outstanding experience for each and every guest.

Location is Aurum Food and Wine Breckenridge

The Sous Chef responsibilities include, but are not limited to:


Employee Relations:

•Involved with the recruitment and retention of employees from dishwashers to line cooks to sous chefs including corrective action, training, and Employee morale 

•Cultivate and maintain professional relationships with all employees through a positive and team-driven work effort

•Creating and implementing a weekly schedule to best suit employees strengths and weaknesses

•Delegating tasks to employees 

•Supervise staff for safety and cleanliness according to Health Department regulations

•Train staff on cultural uniqueness and importance of specific dishes

•Accommodate staff and guest requests and preferences whenever possible

•Create activities to encourage menu participation across all Front of House employees

•Leads and counsels employees on proper actions and attitude in the Front of House and take preventative corrective action to address employee issues

•Executes employee evaluations following guidelines and procedures set

•Develop, test, and implement new recipes and maintain quality and consistency in production and on the line

•Control portion sizes according to costed recipes in both production and on the line

•Engage the Destination Hospitality community through food, producers and vendors


Financials

•Creating and following a food budget, recognize sales trends, develop strategies, and adjust menu in order to maximize profit

•Minimize waste of food, labor, and efforts to maximize profit and contribute positively to the environment

•Maintain appropriate labor costs given the volume of business

•Creating, monetizing, and monitoring an “End of Month” inventory

•Costing recipes according to the precise standards set forth by Destination Hospitality


Other Responsibilities

•Organize and create packlists and products for special and offsite events

•Work alongside FOH to ensure special events are accommodating to the guests’ preferences

•Maintain appropriate pars and inventory for food, equipment and paper goods across the restaurant

•Scheduling kitchen repairs and general equipment maintenance for longevity of restaurant

•Expedite orders to line cooks and sous chefs during service

QUALIFICATIONS

•High school diploma required, BA encouraged

•5-8 years of kitchen experience

•2-4 years of restaurant management experience

•Excellent skills in knife-handling, wood-fired cooking, and knowledge in a wide variety of cooking techniques and terminology

•Ability to speak Spanish is preferred

•Ability to lift and carry up to 50 lbs. and stand for extended periods of time

•Moderate computer skills (email, word-processing, spreadsheets, etc.)

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About Destination Hospitality Restaurant Group
Our mission is to create the best dining experiences in unique destination resort markets across the country. We provide an enlightened hospitality experience that will ensure lasting memories for our guests.
Destination Hospitality Restaurant Group uses Homebase to manage their team with employee scheduling, timesheets, and applicant tracking.