Sous Chef - Full Time - 65k

Job Description

Job Description

Join Us at Pahara Institute at Lone Rock Retreat in Bailey, CO - Full Time - 60k

Located 40 mins from downtown Denver and 30 minutes from the foothill areas we are easy to get to and right off of Highway 285. Nestled in an inspiring natural setting, our nonprofit retreat center supports education leaders.

What Sets Us Apart

Unlike traditional hospitality environments, we are not open 365 days a year. We only host groups up to 60 people with a minimum two-night stay. Our calendar aligns with the rhythms of the education community, which often means time off during major holidays like Thanksgiving, Christmas, and New Year’s—creating a healthier work-life balance for our team.

We Take Care of You, Too

We offer a generous and competitive benefits package designed to support your health, well-being, and future:

• 100% premium paid medical insurance
• Comprehensive dental and vision coverage
• 4% 401(k) employer contribution
• Up to 48 hours of paid sick leave
• 13 paid holidays annually
• Employee Assistance Program (EAP)
• Complimentary staff meals during shifts
• Long-term disability insurance

PRINCIPAL FUNCTION:

The Sous Chef is responsible for supervising the overall kitchen operation, ensuring maximum guest satisfaction, high levels of food quality, plating, garnish and presentation of food, timing of meal delivery, menu and execution planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks and training the staff to our standards. Manages food ordering as well as all food and F&B cleaning and stewarding functions.

ESSENTIAL RESPONSIBILITIES:

• Produces high quality meals ensuring proper food temp, cook and health and safety standards.
• Trains and supervises the culinary team on recipes and provides the team with daily tasks to be completed.
• Supervises the stewarding team to ensure high cleanliness standards are met and that all wares are stored properly with minimum breakage.
• Manage associates fairly and take a personal interest in knowing all culinary team members and learn what drives them and what frustrates them.
• Project a positive and motivated attitude among all associates. Lead with motivation to contribute to a culture of care and concern for each other and our guests.
• Manage overtime to ensure team members are staying within scheduled hours unless there is a shortage and need that is approved.
• Coach team members to be the best they can be as well as coach them when they are not performing and behaving to our expectations.
• Manage all food and beverage orders including weekly and monthly inventories.
• Manage receiving and storage of all food orders to ensure FIFO rules are followed, food items are dated and rotated, and all items are safely stored.
• Code all food and beverage invoices, ensuring all food credits are entered and invoices are received by accounting by Tuesday of each week.
• Conduct month end inventories of F&B items and ensure accounting receives by day 7 of each month.
• Order supplies based on each event’s food scripts.
• Make suggestions on any equipment of smallwares that are needed to perform the culinary duties.
• Interact with guests to obtain feedback on product quality and service levels.
• Monitors all guest surveys to review feedback and make recommendations to pivot based on said feedback.
• Share survey results with the team at least twice per month.
• Responds to and handles guest problems and complaints.
• Manage staff breaks and mealtimes, ensuring that they take breaks per state requirements.
• Require anyone who misses a punch to submit a punch edit request through the system.
• Ensure breaks occur at the right times so as not to disturb service.
• Ensure the team is acting responsibly with their assigned golf carts, keeping them free of trash and plugged in.
• To be aware of all financial budgets and goals and operate within them. Lift any item or purchase that needs to occur above and beyond what is budgeted.
• Have a presence on the floor and ensure that guests are always receiving an exceptional dining experience
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality.
• Ensure all floor snacks and beverages are maintained at a par level and ordered weekly.
• Monitor snack consumption and refresh order lists depending on what’s in demand.
• Complete trials to test demand for new snacks and beverages.
• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Be aware of new items that are introduced onto the market and keep up with the lasted product trends.
• To initiate relevant maintenance reports and work orders supported by the respective follow-up of those items actioned.
• Prepare all timecards for payroll. No edits should be made on behalf of team members. They must submit the timecard edit request.
• To act as manager on duty for the Food and Beverage department as scheduled.
• Assist the Chef de Cuisine in the recruitment and selection of a suitable culinary team that are motivated to grow and learn.

REQUIREMENTS:

EXPERIENCE

• Two years of post-high school education preferred.
• Requires supervision/management of people’s experience.
• A minimum of two years of managing and training a culinary team, preferably in a catering environment.
• Must be able to flex hours of availability when necessary. Hours may be extended or irregular to include early mornings, nights, weekends, and holidays.

QUALIFICATIONS?

• Requires thorough knowledge of the catering and food profession in order to perform and teach repetitive culinary work.
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
• Must have an in-depth knowledge of starches, vegetables, sauces, and proteins, as well as the proper cooking technique for all stated menu items. Must have the ability to work well within a group, manage stress, manage complexity, problem solve, delegate to employees, as well as demonstrate the skills and patience to train, educate enhance, and nurture skills of the other cooks.

LANGUAGE SKILLS
Must be able to read and comprehend BEO format and all other event order documents to ensure that we meet and exceed our guests’ expectations Ability to read and interpret manuals, operating instructions and written policies. Ability to speak clearly and listen attentively to both guests and staff members.? Must possess effective communications skills with the ability to speak and write professionally with tact.??

MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, decimals and percentages.??

REASONING ABILITY
Frequently resolve various problems of service efficiency, customer satisfaction and interpersonal dynamics. Ability to carry out instructions furnished in written, oral, or diagram form.? Determine when a guest has had enough alcohol. Capable of handling guest as well as staff complaints in a smooth and effective manner. Ability to make decisions to support the guest while keeping the business in mind.??

PHYSICAL DEMANDS
The position requires frequent standing or walking during shifts up to 10 hours.? Must be able to stand and exert well-paced mobility for periods of up to four hours at a time, multiple times within a ten-hour shift. Must be able to stoop, bend and reach up. Frequent use of hands and arms with repetitive movements. Hazards may include, but are not limited to, slipping, tripping, broken glass, hot liquids and hot food. Must be able to?lift?to 70 pounds frequently. Must be able to see distances to focus on small?details and?have good use of peripheral vision.? Must be able to work in all extremes of cold to hot.

WORK ENVIRONMENT
Work is performed primarily indoors. Must be able to work at high elevation in natural terrain. You may need to share small workspaces with associates, especially during busier times of service. You will be asked to work weekends, holidays and special events.?