Sous Chef and Sushi Chef - The Peak - Full Time.

  • Promontory Club
  • 8758 North Promontory Ranch Road, Wanship, UT, USA
  • May 03, 2024
Full time Restaurant-Food Service

Job Description

Park City’s finest Asian restaurant is looking to fill a vacancy for a Sous Chef and a Sushi Chef at  The Peak – Full time

Elevated above the Distractions

Promontory has received universal acclaim as a destination where life’s greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community – which spans more than 11 square miles – features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close.

The Promontory culinary crown jewel is The Peak at the Nicklaus Clubhouse. The menu features an Asian influence where seafood is the star, as well as offering beef, chicken, and chops selections. Dine-in a relaxed yet sophisticated interior with majestic mountain vistas and stunning golf course views. Try a signature or classic cocktail at the contemporary bar with sushi that is second to none. We strive to give the ultimate dining experience to our members by providing the best quality ingredients prepared in ways that are true to our roots and local regions. The Sous Chef should be an extension of this philosophy and help to train, teach and guide the cook staff to do the same.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

  • Maintain a positive attitude at all times.
  • Work under the direction of the Chef De Cuisine executing menus, cooking techniques and food standards.
  • Maintain Company standards for quality and profitability of the kitchen.
  • Assist in planning, coordinating and executing club, member, golf and tennis events requiring catering needs.
  • Maintain all Company standards, policies and procedures in accordance with the Company Mission Statement and Vision.
  • Develop and lead a positive approach to communication and staff development.
  • Facilitate a great work environment through leadership, training, and motivation.
  • Be an ambassador for the Food and Beverage management team with regards to internal and external customers.
  • Lead a staff that includes all kitchen employees, cooks and dishwashers.
  • Provide food product training to all service staff.
  • Expected to work daily in food production and during meal service.
  • Establish and institute new menus in all assigned locations with assistance of The Chef de Cuisine.
  • Quality control of final food production as it affects taste, presentation, and service.
  • Establish standards and hold the staff responsible to meet menu requirements.
  • Coordination of Food and Beverage purchases to ensure top quality and price effectiveness.
  • Maintain an in-depth knowledge of financial results including food cost, labor cost and operating expenses. Balance budget requirements with excellent product and service.
  • Hold weekly meetings with kitchen staff and monthly meetings of all employees.
  • Involved in the menu development for all banquet or catered events as assigned.
  • Meet with The Chef de Cuisine on immediate concerns and future projects.
  • Participate in all food inventories and transfers prior to submission to accounting.
  • Review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency.
  • Maintain kitchen cleanliness to a very high standard. Always in compliance with health department standards. 
  • Review, document, and respond to temperatures while maintaining a daily log for quality control and health department standards.
  • Provide total accountability for the cleanliness and sanitation of all assigned food production areas. 
  • Perform daily line inspections to ensure food safety and proper labeling/rotation of product.
  • Work with the Chef de Cuisine to ensure that there is a coordinated effort to achieve the desired results of each function. 
  • Participate in the setup and breakdown of banquet and catering events as needed.
  • Maintain high visibility during functions, responsible for the on-going updates and revisions to functions. 
  • May be required to attend weekly Food & Beverage and Operations meetings in absence of the Chef de Cuisine.
  • Deliver on any other reasonable request of senior management.
  • Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications. Maintain files of Safety Data Sheets and follow safe work practices.
  • Other duties as assigned by The Chef de Cuisine.
  • experience.


    EDUCATIONAL REQUIREMENTS OR EQUIVALENT:  High school diploma or general education degree (GED) is preferred; Culinary Degree from an approved school or a combination of schooling and work experience is preferred; must have and maintain a TIPS and ServeSafe certification; must be at least 21 years of age. 

    PREVIOUS EXPERIENCE REQUIRED:  One (1) year of experience in culinary management and administration is required; three (3) years of previous culinary experience is required; a broad background from fast food to fine dining is preferred; basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook is required; previous experience using a POS software (Northstar) is preferred; must have a high attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism.

    WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Abide by Company policies and procedures and submit ideas for possible revision; work independently with little supervision; courteous and helpful with Community Club Members and employees.

    PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: Must be able to stand on feet for extended periods of time; ability to lift 15lbs frequently and the ability to lift 50lbs occasionally; must be able to work in hot and cold environments; must be willing to work various hours, nights, holidays and weekends when needed; must be able to work in hot and cold environments; must be willing to work at other F&B outlets at Community Club when required.

    Wages range from $23/hr - $25/hr and will be determined upon employment and will be commensurate with experience.

    Must be authorized to work in the United States without sponsorship.

    The Company offers competitive wages and benefits including, but not limited to, medical, dental, vision, disability, life insurances, paid time off, holiday pay, employee meals, uniform allowances, golf on two award winning courses and potential yearly bonuses.

    We are an Equal Opportunity Employer

    All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.