Sous Chef | Full-Time | Ken Garff (Utah) University Center Club

West Valley City, UT, USA|Onsite

Job Overview

Employment Type

Hourly

Full-time

Compensation

Type:

Hourly

Rate:

Range $22.00 - $27.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

Paid holidays

Job Description

This employment opportunity is with a reputable hospitality organization known for delivering high-quality banquet, hotel, and convention center dining experiences. The company values professional culinary services and strives to create a positive, harmonious work environment for all employees. As an established player in the hospitality industry, the company maintains high standards in food quality, customer service, and staff development. Their operational dynamics often involve variable, event-driven schedules requiring team members to adapt to evening and weekend shifts to meet the demands of hosted events effectively. This position offers an hourly wage ranging from $22.00 to $27.00, reflecting the importance of... Show More

Job Requirements

High school diploma or equivalent GED
Minimum of 3 years experience in a similar supervisory culinary role
State issued health certificate and immunizations
Serve Safe certification
Ability to work flexible, variable event-driven schedule including evenings and weekends
Physical ability to stand for extended periods and perform manual tasks
Strong communication skills
Ability to manage and mentor kitchen staff
Proficiency with kitchen equipment and food preparation
Knowledge of food safety standards
Ability to handle multiple tasks simultaneously in a fast-paced environment
Must be detail-oriented and able to make independent decisions
Computer literacy including MS Word, Excel and Outlook

Job Qualifications

High school diploma or equivalent GED
Minimum of 3 years in a similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
State issued health certificate and immunizations are required
Technical proficiency and experience verifying knowledge of food preparation methods
Ability to positively interact with diverse personalities including co-workers, subordinates, guests and purveyors
Active listening and effective communication skills
Ability to develop results-oriented staff through training, evaluation, motivation, coaching and counseling
Ability to distribute responsibility positively to meet objectives
Problem-solving skills and strong decision-making abilities
Detail-oriented with ability to multitask and prioritize
Self-directed while working in a team environment
Ability to work flexible schedules including nights, weekends and long hours
Physical ability to stand for extended periods
Clear verbal communication skills
Manual dexterity for repeated finger, hand and wrist movements
Physical flexibility to bend, stretch and reach
Ability to lift, push, pull or carry heavy objects
Good sense of taste and smell
Serve Safe certification
Knowledge and skill using computer software including MS Word, Excel and Outlook
Ability to supervise, coach and train employees effectively
Commitment to providing excellent customer service
General health and safety knowledge
Clear written and oral communication skills
Ability to read and comprehend written information
Ability to identify and solve problems
Awareness of changing cooking process events
Ability to maintain concentration and perform repetitive physical activities
High multitasking capability
Knowledge of basic mathematics including arithmetic, algebra, geometry and statistics
Knowledge of US Foods Menu Profit Pro is a plus

Job Duties

Supervises all line set-up, prep and breakdown activities
Responsible for in-service delegation of tasks to line personnel
Supervises all buffet, beverage, break, and carving table set-up and breakdown
Responsible for set-up of all equipment necessary including chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards
Assists Executive Chef with kitchen record keeping and administrative tasks including food inventories and ordering
Organizes employee work schedules, ensuring coverage for all kitchen areas
Measures, mixes and cooks ingredients according to recipes
Uses a variety of pots, pans, knives and other equipment to prepare and serve food
Maintains a clean kitchen ensuring no food debris on floors, walls, equipment or work tables at the end of the day
Provides ongoing assistance, training and mentoring to kitchen staff
Promotes a positive and cooperative workplace environment by working side by side with staff
Assists Executive Chef to ensure quality, consistency and concept are maintained
Monitors food production and ensures recipe specifications, portion controls, and kitchen timings are met
Monitors all food served relative to appearance, temperature, sanitary and quality standards
Monitors events, materials and surroundings
Guides, directs and motivates kitchen employees
Ensures all food safety standards are followed
Communicates effectively with supervisors, peers and subordinates
Makes decisions, solves problems, plans and prioritizes work
Evaluates information against standards
Documents and records all personnel discipline information
Works with Human Resources for personnel discipline issues
Performs other duties as assigned by Executive Chef

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: