Reef
Overview
Job Title:
Sous Chef, Le Depot Brasserie Company:
Le Depot Brasserie/Reef Compensation:
$65,000-$75,000 Location:
Le Depot Brasserie; Park City, UT Reef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real estate lending and development across the U.S. This opportunity is with a growing restaurant group partnered with Reef, led by James Beard Award Winning Chef Galen Zamarra in Park City, Utah. The concepts include the Le Depot Brasserie (100-seat brasserie and bar) and Union Patisserie (French pastry & coffee shop).
Position Overview
The Sous Chef supervises and coordinates all culinary and related operations of the restaurants under the Chef de Cuisine. The Sous Chef reports directly to the Chef de Cuisine and Chef/Owner Galen Zamarra. This person will work with other managers to ensure food and beverage service and quality expectations are met.
Responsibilities
Maintain quality controls of food execution, taste, and presentation; this is a hands-on role and the Sous Chef is expected to be in the kitchen, expediting on a full-time basis Collaborate with the Chefs to achieve and maintain labor and COGS controls to meet or exceed budgets Perform routine checks of food to meet quality standards; supervise and actively contribute to new menu ideas and creations Work with the CDC to manage all kitchen employees, including scheduling and training Coordinate with vendors to place orders, manage invoices and inventories Ensure the kitchen is clean and compliant with regulatory requirements for food handling, sanitation, employment law and safety Collaborate with Pastry Chef to ensure desserts and pastries meet quality standards Help oversee events and private parties Able to cover line shifts as needed
Qualifications
3+ years in high-level management in a fast-paced upscale Food & Beverage operation; ideally with diverse background in hotels, fine dining, and French cuisine Impeccable leadership and communication skills Cutting-edge technical food & beverage knowledge Ideal candidates have fine dining and high-volume operations experience in major metropolitan cities as well as winter resorts Extensive experience and knowledge of French cuisine Degree in Culinary Arts is preferred Knowledge of business and management principles involved in strategic planning Strong leadership track record Knowledge of MS Office, Google and popular POS and reservation systems Experience with customer and employee service principles and processes
Physical Requirements
Most tasks performed indoors with some outdoor activity Position requires walking and giving directions most of the working day Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and visual acuity Ability to stand for long hours and lift up to 50 lbs
Company Benefits
401(k) Plan with Company Match Generous Health Plan with HSA Match Paid Time off Discounts at Company-owned Resorts and Golf Courses
Salary: $65,000 - $75,000 per year
Job Posted by ApplicantPro
#J-18808-Ljbffr
Job Title:
Sous Chef, Le Depot Brasserie Company:
Le Depot Brasserie/Reef Compensation:
$65,000-$75,000 Location:
Le Depot Brasserie; Park City, UT Reef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real estate lending and development across the U.S. This opportunity is with a growing restaurant group partnered with Reef, led by James Beard Award Winning Chef Galen Zamarra in Park City, Utah. The concepts include the Le Depot Brasserie (100-seat brasserie and bar) and Union Patisserie (French pastry & coffee shop).
Position Overview
The Sous Chef supervises and coordinates all culinary and related operations of the restaurants under the Chef de Cuisine. The Sous Chef reports directly to the Chef de Cuisine and Chef/Owner Galen Zamarra. This person will work with other managers to ensure food and beverage service and quality expectations are met.
Responsibilities
Maintain quality controls of food execution, taste, and presentation; this is a hands-on role and the Sous Chef is expected to be in the kitchen, expediting on a full-time basis Collaborate with the Chefs to achieve and maintain labor and COGS controls to meet or exceed budgets Perform routine checks of food to meet quality standards; supervise and actively contribute to new menu ideas and creations Work with the CDC to manage all kitchen employees, including scheduling and training Coordinate with vendors to place orders, manage invoices and inventories Ensure the kitchen is clean and compliant with regulatory requirements for food handling, sanitation, employment law and safety Collaborate with Pastry Chef to ensure desserts and pastries meet quality standards Help oversee events and private parties Able to cover line shifts as needed
Qualifications
3+ years in high-level management in a fast-paced upscale Food & Beverage operation; ideally with diverse background in hotels, fine dining, and French cuisine Impeccable leadership and communication skills Cutting-edge technical food & beverage knowledge Ideal candidates have fine dining and high-volume operations experience in major metropolitan cities as well as winter resorts Extensive experience and knowledge of French cuisine Degree in Culinary Arts is preferred Knowledge of business and management principles involved in strategic planning Strong leadership track record Knowledge of MS Office, Google and popular POS and reservation systems Experience with customer and employee service principles and processes
Physical Requirements
Most tasks performed indoors with some outdoor activity Position requires walking and giving directions most of the working day Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and visual acuity Ability to stand for long hours and lift up to 50 lbs
Company Benefits
401(k) Plan with Company Match Generous Health Plan with HSA Match Paid Time off Discounts at Company-owned Resorts and Golf Courses
Salary: $65,000 - $75,000 per year
Job Posted by ApplicantPro
#J-18808-Ljbffr