Sous Chef (Winter)

Company: Snowshoe Mountain Resort
Location: Marlinton
Posted on: October 14, 2021

Job Description:

Full Time - Seasonal

RESORT OVERVIEW, CULTURE AND VISION

Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness.

OUR VALUES

Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests.

Integrity               Performance                 Environment                     Fun                  Collaboration

ESSENTIAL DUTIES (list in order of importance)

This position is responsible for the following “job results”.

 The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances the Sous Chef will be expected to be responsible for the entire operation in the absence of the Outlet Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Support senior leadership by developing and assuming basic management responsibilities

•  Assume the role of liaison between all departments within the culinary division and all other resort departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to the outlet standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Ensure proper safety and sanitation of all kitchen facilities and equipment
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
• Ensuring adequate resources are available according to business need
• Manage all aspects of the kitchen including operational, quality and administrative functions
• Ensuring adequate resources are available according to business needs
• Comply with public safety, fire regulations and all health and safety and food safety legislation
• Be environmentally  aware
• Perform any other job related duties as assigned

This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.

EDUCATION & EXPERIENCE REQUIREMENTS

Education: Two+ years of post-high school education preferred, culinary education is desirable. Resort experience preferred.

Experience: Five+ years of employment in a related position

• Experience managing a kitchen and developing staff
• Experience managing food costs
• Excellent leadership, interpersonal and communication skills
• Accountable and resilient
• Committed to delivering a high level of customer service
• Ability to work under pressure
• Food hygiene qualification
• Flexibility to respond to a range of different work situationsStrong knife handling skills

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• Strong knife handling skills
• Experience with ovens, grills, broilers, saute, fryers and other culinary instruments
• Knowledge of safe food handling
• Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
• Ability to work effectively under time constraints and deadlines

TRAVEL REQUIREMENTS

Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver’s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver’s Standards Policy; if you have not – please contact your Risk/Safety or HR/EE Department.

PHYSICAL DEMANDS AND WORKING CONDITIONS

This position may be required to work evenings, weekends and holidays.

Office Environment:

• Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.
• Manual dexterity to operate a computer and other common office equipment on a constant basis.
• Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis.
• Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis. 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Food Service Environment:

• Most work tasks are performed indoors.  Temperature is moderate and controlled and the noise level in the work environment is usually moderate.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. 
• While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. 
• Frequently required to climb or balance and taste or smell.
• Regularly lift and/or move up to 40 pounds on a regular and continuing basis.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Snowshoe Mountain is committed to a drug free workplace and has an established drug testing policy. This job is identified as a safety sensitive position and you may be tested at random during your term of employment.

An Equal Opportunity Employer

Keywords: Snowshoe Mountain Resort, Roanoke , Sous Chef (Winter), Other , Marlinton, Virginia