Sous Chef Exempt ("Segundo Chef")
$62,000–$65,000 year
On-siteSalt Lake City, Utah, United States
Salt Lake City, Utah, United StatesOn-siteFull Time$62,000–$65,000 yearEnterprise
Full TimeEnterprise
Job Summary
Direct food preparation, production, and control for all resort outlets and banquet facilities by supervising lead cooks, line cooks, and prep staff. Enhance food products for guests through market research, menu creation, and new item development while maintaining quality and presentation standards. Manage inventory, order supplies, and ensure compliance with safety, sanitation, and cost control regulations. Liaise between the culinary team and hotel departments, oversee payroll, and conduct monthly departmental meetings. Provide specialist support to the Executive Committee, manage staff training, and maintain high performance standards across the food and beverage department.
Required Qualifications
- High school or equivalent education
- Minimum of two years of culinary schooling
- Five years of prior experience as Chef
- Knowledge of most international and domestic dishes
- Extensive knowledge of wine pairing
- Certification as Chef or Certified Master Chef by a government accredited culinary agency
- Safe Server Alcohol & Food Handlers certification
- Valid driver's license
- Ability to speak, read, write, and understand the primary language used in the workplace
- Good communication skills, verbal, written and electronic
- Considerable knowledge of complex mathematical calculations and computer programs
- Excellent leadership capability and customer relations skills
- Detail oriented with outstanding organizational and communication skills
- Intermediate computer skills
- Basic computational skills
- Knowledge of computer programs, math skills as well as budgetary analysis capabilities
- Ability to analyze, foresee user needs, and make judgments to ensure proper tools are provided at property level
- Ability to effectively deal with internal and external customers with high levels of patience, tact and diplomacy
- Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations
- Thorough knowledge of food products, standard recipes, and proper preparation
- Ability to distinguish product quality, taste, texture, and presentation
- Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers
- Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
- Extensive knowledge of menu development, insight into marketing, cost and wage control
- Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures
- Knowledge of basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS
- Self-driven and able to work independently
- Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail
- Ability to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally
- Ability to lift up to 45 lbs
- Ability to push and pull carts and equipment weighing up to 250 lbs
- Grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability
- Visual acuity
- Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations
- Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements of the wrists and hands
- Near and color vision and depth perception
- Finger dexterity to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment
- Regular attendance in conformance with the standards
- Full compliance with Azul Hospitality rules and regulations
- Ability to work varying schedules to reflect the business needs of the hotel
- Attendance at all scheduled training sessions and meetings
Desired Qualifications
- Minimum of two years of culinary schooling preferred
- CPR certification and/or First Aid training preferred
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