Job Description

Job Location: 400 Horses - Polson, MT 59864
Position Type: Full TimeEducation
Level: High School
Salary Range: $27.77 - $41.67 Hourly

Travel Percentage: None
Job Shift: Any
Job Category: OtherSUMMARY:
As a Sous Chef, you will play a crucial role in maintaining our high culinary standards, supporting the culinary team, and ensuring the smooth operation of our kitchen. You will be responsible for supervising kitchen staff, managing daily food preparation, contributing to menu development, and ensuring that proper food safety and sanitation procedures are met. The ideal candidate is passionate about food, experienced in a fast-paced kitchen environment, and eager to bring creativity and innovation to our menu.

ESSENTIAL DUTIES & RESPONSIBILITIES:
- Collaborate with the Director of Food & Beverage: Work closely with the Director of F&B to plan menus, develop new dishes, and maintain food quality and consistency.
-  Food Preparation: Oversee food preparation and ensure that all dishes are prepared to the highest standards, following established recipes and techniques. Conducts quality checks of goods received.
- Team Leadership: Lead and motivate kitchen staff, providing guidance, training, and support to maintain a harmonious and efficient kitchen environment.
- Quality Control: Monitor food quality and presentation, ensuring that every dish leaving the kitchen meets our standards of excellence.
- Inventory Management: Assist in inventory control, ordering supplies, and minimizing waste while maintaining a well-stocked kitchen.
- Adherence to Safety and Sanitation Standards: Enforce kitchen hygiene and safety practices, ensuring compliance with health department regulations. Maintain health code standards, proper food handling, storage, and temperature control always. Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to. Maintains and monitors quality, conducts quality control checks according to HACCP regulations.
- Menu Development: Contribute to the creation of seasonal menus and special dishes, bringing your culinary creativity to the table.
- Kitchen Efficiency: Help streamline kitchen operations, optimize workflow, and minimize kitchen-related issues.

QualificationsEDUCATION and/or EXPERIENCE:
- Three to five years of experience in commercial cooking required.
- Apprenticeship or Certification course from culinary school is preferred.