Salary Type
Annual
Annual
Industries
Food/Beverages
Food/Beverages
Job Function
Professional Services
Professional Services
Employment Type
Full-Time
Full-Time
Experience Level
2-3 Years
2-3 Years
Required Travel
0-10%
0-10%
Min. Education
H.S. Diploma/Equivalent
H.S. Diploma/Equivalent
Job Description
COMPANY DESCRIPTIONThe Bronze Buffalo Ranch at Teton Springs is a membership-based leisure, destination, travel, adventure, and tourism company. The Bronze Buffalo Ranch provides professional services including lodging, hospitality, special events, adventure operations, golf, rentals, retail, food and beverage products, and sales services. We work passionately on our mission to honor the spirit of the American West, elevate community and to live passionately by awakening the spirit through a connection with the outdoors. Bronze Buffalo is also committed to philanthropy, sustainability and giving back. We consider employees our finest asset as brand ambassadors and encourage them to deliver the finest results.
JOB DESCRIPTION
You don't just work at Bronze Buffalo. You become one of the best reasons why our members & guests come back again and again. It's our aim to provide a warm and inviting community atmosphere for our members & guests. We believe every employee should play a key role in helping enrich the guests' mind, body, and spirit during their experience with us. This takes a dedication to real, genuine hospitality and an appreciation for innovative service. We are a team, and we act like it. We also believe, as Bronze Buffalo management, in a commitment to providing a secure and enjoyable work environment for every employee - one that promotes teamwork, honesty, mutual respect, personal growth and career advancement.
As a Sous Chef your goal will be to provide our guests with outstanding customer service and actively help to improve their overall dining experience. The ideal candidate will be friendly, professional, and demonstrate excellent communication skills.
RESPONSIBILITIES
The Sous Chef manages the daily operation of assigned kitchen(s). Monitor's kitchen(s) profitability and quality standards. Provides direction to line employees to improve the operations of the department. Assists with food production as needed.
SUPERVISORY RESPONSIBILITIES
Directly supervises the kitchen staff and carries out supervisory responsibilities in accordance with Bronze Buffalo Sporting Club policies and applicable laws. Responsibilities include interviewing, hiring, training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human resources, addressing complaints and resolving problems.
ESSENTIAL JOB FUNCTIONS
Interacts with other Department Heads to help operations proceed smoothly
• Encourages and motivates employees
• Be accessible and available to employees
• Consistently demonstrate excellent people skills when dealing with employees and guests
• Assist with administering, coordinating, and distributing information to all kitchen employees.
• Maintain accurate paperwork for scheduling, payroll, and employee records
• Provide Human Resources with the necessary information to keep personnel files current
• Observe employee performance in assigned kitchen(s)
• Ensure employees adhere to established policies and procedures
• Provide feedback to the Executive Chef, Off-Site Chef and Catering Chef for the preparation of kitchen employee performance reviews
• Ensure kitchen cleanliness and quality physical appearance of each kitchen.
• Ensure a neat, clean, and safe working environment
• Organize and maintain food storage, rotation, and utilization
• Ensure guest satisfaction (i.e., food quality, production, presentation) and resolve guest complaints
• Assist with ordering food products and ensuring the quality of these products
• Taste and review food products daily to ensure quality and consistency with preparation and presentation
• Demonstrate to Line staff how to properly prepare menu items
• Demonstrate to Prep staff and Butchers how to properly prepare and store food items
• Direct and oversee the daily activities of assigned kitchen(s) which could include:
• Main Kitchen
• Prep
• Banquets
• Butcher
• Garde Manger
• Conduct daily inspections of assigned kitchen(s) and delegate job tasks and responsibilities throughout these kitchens
• Complete food ordering and approve requisitions
• Assist with developing, implementing, and maintaining new recipes, presentations, and products
• Implements daily “special” menu at the direction of the Executive Chef
• Identify and communicate suggestions to the Executive Chef for policies and procedures to improve the operation
• Present needs of the department to the Executive Chef, Off-Site Chef and Catering Chef
• Complete special projects as directed by the Executive Chef
• Assist in the job duties and responsibilities of kitchen employees when business dictates
• Assists with creating, implementing, and monitoring action plans to minimize costs to ensure that budgetary goals are met
• Maintains established food par levels and accurate paperwork for inventory
• Performs other related duties as assigned or requested
• Other tasks as assigned by Management
• Receive and put away produce, paper goods and dry goods (must be able to lift 50 lbs)
• Helping the kitchen with any help they need
Job Requirements
QUALIFICATIONS• US work authorization (Required)
• Sous Chef: 2 years (Preferred)SCHEDULE MAY INCLUDE
• Holidays
• Monday to Friday
• Weekends
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 stand; walk; use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.
The Bronze Buffalo Ranch at Teton Springs is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or based on disability or any other federal, state, or local protected class.