Job Information
Spanish Peaks Mountain Club Banquets Sous Chef in Montage Big Sky, Montana
Live Your Passion. Add Your Magic.
At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.
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Sous Chef
SUMMARY
The Banquet Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Executive Chef.
ESSENTIAL FUNCTIONS
Job duties include; although are not limited to:
Scheduling kitchen staff and ensuring schedules are posted in a timely manner
Consistently tracking kitchen inventory, preparing and ordering all items for the restaurant and bar menus
Recruiting staff and monitoring their performance
Assisting in maintaining the overall food and labor cost
Ensuring the opening and closing procedures for kitchen staff are completed
Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
Ensuring that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
Maintaining food quality and ensuring guest satisfaction
Assisting in developing control procedures and enforcing them
Working closely with the Executive Chef on menu development and recipe standardization
Taking responsibility for shift during absence of the Executive Chef
Monitoring equipment maintenance and condition
Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required
Knowing all state/local health codes and ordinances and ensuring that kitchen is in compliance
Memorizing food recipes and food preparation instructions
Remaining aware of culinary trends and always seeking to improve
Perform other duties as assigned.
QUALIFICATIONS
Culinary school graduate or related training required
Previous experience in hospitality or club operations preferred
Ability to accurately and effectively communicate in verbal and written form with guests and Associates
Experience implementing new food concepts and menus
Experience with creating schedules, labor costing, payroll administration, and Associate performance management required
Ability to handle multiple tasks and work well in an environment with time constraints
Must possess applicable state/local licenses and certifications
PHYSICAL REQUIREMENTS
Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
At Montage Hotels & Resorts and Pendry Hotels, we’re committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it’s a way of life.
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