High West Saloon is looking for an experienced Sous Chef with the ability to support, lead, and inspire the kitchen team. The ideal candidate will possess high-level cooking skills, a keen eye for detail, and the ability to work well under high-pressure situations. This role is responsible for ensuring a sensational culinary experience. The Sous Chef assists the Executive Chef with leading a kitchen team that is passionate to showcase our authentic Western Mountain Cuisine. To be successful in this position, we're looking for someone who has an understanding of menu creation, inter-departmental collaboration, food cost management, health and safety codes and employee relations. This role requires exceptional communication and organizations skills, the ability to motivate teams and a desire to provide an epic guest experience.
This is a full-time opportunity, with eligibility to enroll in health benefits (Medical, Dental, Vision) upon hire. PTO, Paid Holidays, 401K with company match, Employee Product Allowance, Tuition Reimbursement, and additional perks are available as well. We look forward to reviewing your application. Cheers to your next career!
Manage all meal services and ensure food is prepared to expectation, and all opening and closing checklists are completed.
Complete monthly inventory, spend tracking and expense reconciliation.
Manage culinary team efficiently to meet and exceed guest expectations.
Encourage creativity and collaboration among culinary staff members.
Maintain impeccable organization and cleanliness of kitchen, walk-ins and storage areas.
Assist in coordination of food preparation for parties and off-premise events.
Must be proficient in preparing a variety of meats, seafood, poultry, vegetables etc.
Produce recipes as needed to ensure consistency.
Ensure equipment needs and issues are rolled up to the Executive Chef.
Manage food quality problems or product shortages.
Ensure the team is maintaining clean and sanitary workstations and equipment.
Attend all scheduled and requested meetings and be capable of bringing suggestions for improvement.
Performs other related duties as assigned by the Executive Chef.
A minimum of 4 years’ kitchen experience in similar capacity.
Must have proficient computer skills and be familiar with programs such as outlook, excel, word and SharePoint.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time.
Acquire and maintain a Utah food handler permit within 14 days of onboarding.
Must be able to work nights, weekends, and some holidays. Must be able to be flexible as business indicates
Must be able to communicate clearly and effectively in a positive and constructive manner.
Understanding of various cooking methods, ingredients, equipment and procedures.
Very strong technical skillset; knives, sous vide, butchery, charcuterie and molecular
Have above average banquet and event experience; from setup to strike
Having created menus for ala carte, events and special events as prescribed by executive chef
Physical Requirements/Work Environment:
Works in warm/cold climates
Works in high places
Works on wet surfaces
Is exposed to loud noise, fumes and/or toxic chemicals
Works near moving, mechanical parts and lift truck traffic
Must be able to move up to 55 lbs
Must be at least 21 years of age. Must be able to sit and/or stand for long periods of time and work on a computer for extended periods. Lifting may be required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.