Job Description

Caldera House is a luxury hotel and commercial property dedicated to perfecting the travel experience through the highest standards of hospitality. The Executive Sous Chef is a strategic partner in creating an unparalleled hospitality experience for the hotel guests, members, and visitors of Caldera House within the F&B division.

The Executive Sous Chef works with the Executive Chef in managing day to day operations of the culinary department at Caldera House. Responsible for all menu development, food purchasing and production. Operates within budget guidelines, maintains high quality level, excellent guest response and general upkeep of the kitchen. Ensures all health and safety standards are met. Oversees hiring, training and discipline of culinary staff according to hotel policies and procedures.

 

Critical areas of focus will be:

• Manages the food preparation for food and beverage outlets in the hotel. This includes:
  • Old Yellowstone Garage Restaurant
  • Southcable Café
  • Shin Shin Restaurant
  • Alpine Lounge
  • Room Service
  • In-Suite Catering & Events
• Create, plan, and write menus for the above food and beverage outlets and operations

Establish and maintain appropriate food portions with respect to the hotel’s pricing

Essential Job Functions:

• Responsible for all ordering and inventory management associated with Old Yellowstone Garage, Southcable Café, Alpine Lounge, Room Service, In-Suite Catering & Events
• Ensure that all orders are properly received and put away in an orderly and timely manner
• Develop and implement procedural guidelines, policies and standards pertaining to the overall food and beverage operation, including menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses’ cost controls.
• Review assignments, anticipate business levels, make changes and review other information pertinent to job performance
• Recruit, hire, train, and support all BOH & Culinary staff required for the operation
• Discipline BOH staff as needed, according to employee handbook policies and procedures
• Manage all schedules, timeclock and tips, and ensure tight labor cost management
• Comply and enforce all policies and procedures for the Food and Beverage Culinary department
• Act as a strong/positive leader and be proactive with retention strategies
• Work with Caldera House’s financial department to understand the financial impacts of various operational decisions, to achieve financial targets, and to understand the financial health of your department
• Implement effective controls to manage inventory, labor and be strategic with revenue generation
• Minimize waste and maintain controls in product utilization in order to attain forecasted food cost
• Services standards should strike balance between the unique culture of Jackson Hole and luxury hospitality
• Ensure the guest experience leaves a positive impression on all visitors
• Conduct pre-shift Food and Beverage meetings
• Establish and maintain a system of effective communication with all employees within the department to ensure they are aware and prepared for VIP guests, daily activities and special events, as well as informed on company-wide updates
• Maintain good relationships with vendors, community groups and industry associates
• Ensure adherence to safety and health regulations. Follow protocol for reporting workplace injuries, fill out appropriate incident reports and alcohol log. Provide safe environment for guests and employees, and ensure compliance with County health regulations.

Job Tags

Full time, Shift work,

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