Vacancy expired!
Come join our team! Pronghorn Resort is a growing luxury resort offering outstanding golf, luxury lodging, fine dining, social events, and exceptional guest and member service. Our employees are one of the reasons we are able to deliver authentic, genuine, creative, and exceptional hospitality services to our guests.
We are now hiring a Full-Time Executive Sous Chef.
This position assists the Executive Chef/ Assistant F&B Director in planning, developing and implementing menus for Cascada, Trailhead, Room Service, Coyote Lounge and Banquets to work towards budgeted goals at the maximum standard of quality. Manages the day to day kitchen operations including; supervision of culinary staff, food production, scheduling, training, maintaining quality standards, inventory, vendor monitoring, ordering and food cost control so as to create quality food products.
OVERALL RESPONSIBILITIES INCLUDE
- Oversees and manages food preparation. Supervises and ensures production of consistently high quality food.
- Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc.
- Ensures that all recipes are followed and prepared on a consistent basis.
- Creates schedules for kitchen staff that cover business needs and meet budget objectives.
- Maintains and directs a quality sanitation program. Guiding staff in the kitchen with fundamentals for cleanliness and food preparation.
- Assists Executive Chef/ Assistant F&B Director with the ordering of all food products.
- Assists in training and supervising staff members in the proper preparation of menu items and operation of equipment and safety measures.
- Trains kitchen staff on how to create cost effective daily specials that utilize products and impress guests.
- Monitors all equipment in the kitchen to ensure cleanliness and proper working condition.
- Assures that effective orientation and training are given to each new employee.
- Monitors to ensure proper receiving, storage (including temperature settings) and rotation of food products so as to comply with health department regulations.
- Assist the Executive Chef/ Assistant F&B Director in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining staff members: addressing complaints and resolving problems.
- Manages break logs and scheduling with direction from the Executive Chef/ Assistant F&B Director to follow labor laws and business needs.
- Builds and establishes relationships with farmers and local chefs to build a network of products and labor.
- Incorporates safe work practices in job performance.
QUALIFICATIONS
Required
- Associates Degree (AA) or equivalent from two-year college or technical school; or three years of experience in managing kitchen staff of four or more; or equivalent combination of education and experience.
- Experience and understanding of basic financial statements, coding and budget standards.
- Experience and ability to work both banquet events and al la carte line.
- High level of management skills including coaching, counseling, and teaching staff.
- Knowledge and experience in Souse Vide cooking techniques.
- Basic knowledge of Google, Microsoft Office Word and Excel programs.
- Must maintain current Oregon State Food Handler Card.
Desirable
- Culinary degree.
- Knowledge in Salumi and Charcuterie preparations.
- Servsafe certification.
EMPLOYEE PERKS
- Complimentary golf.
- Generous food and beverage discounts.
- Spa discounts.
- Referral bonuses.
To apply, please visit us at our careers page at http://www.pronghornresort.com/details/careers/, and click on APPLY NOW.
You may also stop by and fill out an application at 65600 Pronghorn Club Drive Bend, OR 97701
