Sous Chef
New Day Executive Search, Denver, CO, United States
Sous Chef Remote Luxury Ranch in Wyoming
Bring your culinary leadership to a premier destination surrounded by Wyoming's breathtaking wilderness. As a Sous Chef, you'll uphold the highest standards of food quality and hospitality while coaching a talented team in an immersive guest-facing environment. This is a rare chance to thrive in a close-knit, high-performance culture far from the crowds.
Sous Chef Benefits & Compensation
Excellent base salary with generous bonus program
Medical, dental, and vision insurance effective Day 1
401(k) plan with employer support
Complimentary associate wellness program
Paid time off (PTO)
Sous Chef Requirements & Qualifications
The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef.
The following is a sample list:
Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
Interview, hire, as directed & train and manage all culinary staff on a daily basis
Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance
Help Organize, Oversee and Manage all Food prep operations in Daily Operations
Help Create all menus, recipes, use records
Help organize and execute menu implementation list and timelines
Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW
Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs
Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned
Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
Monitor all Food related expenses and ensure budgeted levels are achieved
Monitor all guest corporate feedback scores and conspire for positive influence on rankings
Foster a climate of cooperation and respect between coworkers
Mentor all associates for career development and advancement
Sous Chef Preferred Background & Skills
Valid food handler card
Hands-on mindsetthis is not an office role
Desire to live and work in a remote, scenic location
Bring your culinary leadership to a premier destination surrounded by Wyoming's breathtaking wilderness. As a Sous Chef, you'll uphold the highest standards of food quality and hospitality while coaching a talented team in an immersive guest-facing environment. This is a rare chance to thrive in a close-knit, high-performance culture far from the crowds.
Sous Chef Benefits & Compensation
Excellent base salary with generous bonus program
Medical, dental, and vision insurance effective Day 1
401(k) plan with employer support
Complimentary associate wellness program
Paid time off (PTO)
Sous Chef Requirements & Qualifications
The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef.
The following is a sample list:
Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
Interview, hire, as directed & train and manage all culinary staff on a daily basis
Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP's, & Federal Guidelines, ensure the operation is in continuous compliance
Help Organize, Oversee and Manage all Food prep operations in Daily Operations
Help Create all menus, recipes, use records
Help organize and execute menu implementation list and timelines
Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP's and directives, utilizing all daily forms and functions of WLW
Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs
Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned
Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
Monitor all Food related expenses and ensure budgeted levels are achieved
Monitor all guest corporate feedback scores and conspire for positive influence on rankings
Foster a climate of cooperation and respect between coworkers
Mentor all associates for career development and advancement
Sous Chef Preferred Background & Skills
Valid food handler card
Hands-on mindsetthis is not an office role
Desire to live and work in a remote, scenic location