Job Description

Position: Executive Sous Chef, French Cuisine

Salary: $70,000+ DOE

Location: Park City, Utah

Exciting opportunity for a growing restaurant group led by James Beard Award Winning Chef Galen Zamarra located in the heart of Park City, Utah, an internationally renowned ski destination. This Executive Sous Chef position will, under the Executive Chef, oversee the pre-opening development and operations of 2 new concepts: a 100 seat brasserie and bar (Le Depot Brasserie) and a French pastry & coffee shop (Union Patisserie). There is extensive room for growth with future phases including a boutique hotel, a luxury residential development, the Marcella Club at the new Mayflower ski resort and a Tiger Woods designed golf course.

Position Overview:

The Executive Sous Chef reports to the Executive Chef, F&B Director and Pastry Chef. This position will assist in supervising and coordinating all culinary and related operations of the restaurants and outlets. The Exec Sous will assume the lead of the kitchen operations in absence of the EC. The Exec Sous shall work hand in hand with the culinary team to ensure that the staff are executing their responsibilities and that food and beverage service and quality expectations are met.

Pre-Opening Duties:

• Establish vendor agreements and relationships
• Help to ideate and create concepts, identities and POVs for all menus
• Assist in menu development for all time periods; breakfast, lunch, brunch, dinner, bar, special events
• Assist in establishing labor planning for BOH for the restaurant.
• Set standards to be used by chefs in kitchens, to include:

• Recipe outlines
• Order and inventory sheets
• Station guidelines and kitchen flow
• Plate presentation guidelines
• Training programs
• HAACP guidelines if necessary
• Menu Descriptions

• Lead Recipe Testing and costing
• Help to execute any private events and pre-opening events
• Assist EC to train, schedule, supervise, motivate and leads kitchen staff pre-opening to ensure a successful launch

Opening Duties:

• Work with EC for establishing quality controls of food execution, taste, and presentation.
• Work with EC for achieving and maintaining labor and COGS controls to meet or exceed budgets.
• Routine checks of food, beverage and service to meet quality standards supervises and coordinates all new menu and menu change implementations
• Work to discover and create new vendor partnerships
• Ensures the kitchen is immaculately clean and complaint with all regulatory requirements for food handling, sanitation, employment law and safety
• Expeditie, open and closing duties as required.

Qualifications:

• 3+ years in high-level management required in a fast-paced upscale Food and Beverage operation, ideally with a diverse background in hotels, fine dining, and French cuisine
• Impeccable leadership and communication skills
• Cutting edge technical food & beverage knowledge 
• Relevant fine dining experience in major metropolitan cities as well as winter resorts.
• Extensive experience and knowledge of French cuisine required
• Degree in Culinary Arts is preferred

Required Skills:

• Business and management principles involved in strategic planning
• Strong Leadership Track Record 
• Knowledge in MS Office, Google and popular POS and Reservation systems
• Budgeting professional
• Experienced with principles and processes for providing customer and employee services
• Requires good communication skills, both verbal and written

Physical Requirements:

• Most work tasks are performed indoors with some outdoor activity. 
• Position requires walking and giving direction most of the working day.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Ability to stand for long hours and lift 50lbs.

Benefits:

• Medical, dental, vision, and life insurance
• 401(K)
• Paid time off

Job Tags

Full time, Outdoor,

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