We are searching for a Sous Chef for one of Truckee's premier restaurants. Situated in the oldest ski lodge in North American, Cottonwood Restaurant and Bar is an icon in Truckee and considered by many as Truckee's hilltop hideaway. At Cottonwood we believe that a dining experience is more than just a meal. We believe it's an experience that fuels the body and the soul. That's why we believe the details matter. We are searching for a Sous Chef that's not only detail oriented but one that shares our core values of Integrity, Responsibility, Respect, Hospitality, Communication, and Accountability, to lead our team.
The Sous Chef reports to the Executive Chef, or, Chef de Cuisine. This is a “hands on multi-tasking” position which requires working in the kitchen on the line plus maintaining all back-office responsibilities including but not limited to daily financials, payroll, nightly updates about service to the owners, maintaining purchase logs, scanning, and entering invoices and inventory. The Sous Chef is responsible for ensuring the delivery of high food quality, training, and development of all culinary staff.
Essential Functions
General
Oversee and manage all areas of the culinary team.
Financial
o I will adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
o I am responsible for ensuring that all financial (invoices, reporting, inventory) and personnel/ payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Food Safety and Planning
o I will enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen. I will ensure compliance with operational standards, company policies, federal/ state/ local laws, and ordinances.
o I am responsible for ensuring consistent high quality of food preparation and service.
o I will maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
o I will work towards food and beverage costs. I will work with corporate officers for efficient provisioning and purchasing of supplies.
o I must have ServSafe Manager Certification.
Guest Service
o I will always ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational Responsibilities
o I will manage shifts which include daily decision making, scheduling, planning while upholding the standards of the restaurant.
o I will maintain the overall cleanliness of the restaurant.
o I understand this is a working sous position and I will be working side-by-side in the kitchen and on the line with the culinary team.
Personnel
o I will provide direction to employees regarding operational and procedural issues.
o I will Interview hourly employees. I am responsible for assisting the Executive Chef with direct hiring, supervision, development and when necessary, termination of employees.
o I will conduct orientation and explain the Truckee Tavern & Grill Philosophy and oversee the training of new employees.
o I will develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
o I will maintain an accurate and up-to-date plan of the restaurants staffing needs. Prepare schedules and ensure that the restaurant is staffed appropriately for all shifts.
o I will maintain accurate employee files.
Personal Requirements
o I must show self-discipline, initiative, leadership ability and outgoing personality.
o I must be pleasant, polite mannered and a neat and clean appearance.
o I must have the ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
o I must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
o I must possess good communications skills for dealing with diverse staff.
o I must have the ability to coordinate multiple tasks such as food, and labor costs while maintaining required standards of operation in daily restaurant activities.
o I must have the ability to determining applicability of experience and qualifications of job applicants.
o I will attend leadership meetings and strategies to help grow the business and myself.
Accountabilities
o I will keep the Executive Chef, or Chef de Cuisine promptly and fully informed of all issues (i.e., problems, unusual matters of significance and positive events) and take prompt corrective actions where necessary or suggests alternative courses of action.
o I will complete job responsibilities and performance objectives in a timely and effective manner and in accordance with Cottonwood Restaurant and Bar policies and procedures.
o I will maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/ effectiveness.
o I will, at all times, provide a favorable image of Cottonwood Restaurant and Bar, West River Hospitality Group and its other establishments.
o I will perform other duties and responsibilities as required or requested.
Working Conditions
o My work Hours may vary if manager must fill in for his/her employees, holidays or if emergencies arise. Typical work week is 50 hours.
o I will have the ability to perform all functions at the restaurant level.
o I understand this position requires prolonged standing, bending, stooping, twisting, lifting products and supplies that weigh 45 pounds and repetitive hand and wrist motion.
o I will work with hot, cold, and hazardous equipment as well as operate office equipment.