Sous Chef (Sommelier and Chef Jobs: Hotels)

  Squaw Valley Ski Resort

  Olympic Valley, California

Job Summary: Assist in overseeing the daily operation of the kitchen and food production areas. Provide leadership and training for the kitchen staff and ensure that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
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To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Applicants must be 18 years of age. 

Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned: 
1. Assist with producing the menu and prepare items on the menu Assess food portion size, visual appeal, taste and temperature of items served.
2. Supervise food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. 
3. Maintain quality and portion control in all phases of food preparation
4. Plan sequence and time of cooking operations to meet meal-serving hours. Assign specific tasks to cooks. 
5. Maintain clean and orderly food and beverage facilities at all times. Assure compliance with all health and safety code. 
6. Manages inventory and stocking of food items.
7. Assist with planning and pricing of menus for events. Establishes portion sizes and standards of service for all menu items.
8. Trains kitchen personnel in food production principles and practices. Schedules kitchen employees in conjunction with business forecasts and predetermined budget. 
9. Supervises or assists subordinates in performing duties. 

Competencies and Job Requirements: 
Required: 
1. Able to communicate effectively in writing and verbally across all levels of the organization. 
2. Excellent organizational and problem solving skills with the ability to handle multiple tasks.
3. Able to establish and maintain effective working relationships and interact with others
4. Working knowledge of computers including MS Office (Word, Excel, Outlook, Access) 

Education and Experience:
Required:
1. High School Diploma or GED
2. Two years’ experience as a chef or sous chef; or equivalent combination of education and experience 
3. Must have or be able to obtain a California Food Handlers card.
Preferred:
1. Culinary School graduate or equivalent with progressive growth in the culinary field.
2. Supervisory experience

Physical Requirements: 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell and taste. Must be capable of walking or standing 90% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 50lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. 

Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. Frequent exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment and cleaning agents

How To Apply