Sous Chef

Location: Bend, Oregon

Are you interested in delivering memorable experiences, enhancing people's lives and having fun while doing it? This shared mission of POWDR and Mt. Bachelor creates a fun and inspiring culture that we live every day. We look for employees who are passionate about sharing mountain culture, have a positive attitude, are problem solvers and care about winning as a team. Our vision drives us to deliver exceptional experiences and it's our employees who become the true moment makers here at Mt. Bachelor.

This role comes with amazing perks & benefits because we want our employees to Work Where You Play- Free employee season pass and free or discounted dependent(s) season pass- Free and discounted friends & family day passes- Free transportation to & from Bend, Sunriver, and La Pine- Discounts across the resort (food & beverage, retail, rentals, lessons & more)- Employee housing program- 401k with up to 5% company match & immediate vesting- Discounted onsite daycare- Local & national discounts (YETI, Burton, Dell, Subaru, Nokian, Sunriver Golf, Mammut, & more)- Free reciprocal access for employees to other POWDR resorts & 50% day passes at IKON pass resorts
- We are hiring for Sous Chefs across multiple lodge locations **_

Position Summary

The Sous Chef is part of the culinary leadership for one specific lodge. The Sous Chef provides culinary expertise and supports back-of-the-house positions within the lodge. Maintain standards and continuously check the quality of food being offered to our guests.

Major Responsibilities/ Daily Essential Functions- Works closely with the Resort Kitchen Manager and F&B Manager to ensure that all culinary expectations and dining experiences are consistently delivered by the entire culinary team.- Works alongside the Lodge Manager to consult and ensure suitable cook staff is hired and maintained throughout the season.- Understands the importance of organization, time management, cleanliness, and punctuality regarding paperwork, meetings, deadlines, and returning phone calls.- Has guest service as a focus with great attention to detail- Develops a defined food program with the help of the Resort Kitchen Chef and Lodge Manager, with set standards, menus, standardized recipes, and relevant menu costs for Food & Beverage outlets.- Supports the Director of Food & Beverage with strategic and future planning as it relates to the Food & Beverage department in the areas of capital expansion, business planning, and the creative and conceptual development of new Food & Beverage experience.- Develops, adheres to, and enforces Culinary Guidelines.- Counting physical inventory and making sure all transfers are accounted for.- Checks the quality of all food produced and served.- Responsible that staff have proper and usable equipment and tools to perform tasks.- Responsible for ordering and receiving all provisions needed for outlet operation.- Supports Mt. Bachelor’s Mission Statement, goals, and core values.- Act as a spokesperson for the culinary department by giving information to culinary and service staff.- Constantly refine kitchen systems and techniques.- Meet with the Lodge Manager regularly.- Sets an example and develops system processes for all culinary staff to operate under.- Addresses and corrects all culinary issues promptly and fairly.- Works with an ongoing concern for menu development.- Recognize and develop key staff members with the effective use of delegation.- Maintains sanitary and clean kitchens, food storage, prep areas, and walk-ins.- Follows proper ordering, receiving, preparation, and storage procedures for food products.- Confirms that all staff adhere to all recipes.- Assists with special projects and events as assigned.- Can handle and manage confidential information- Maintain a professional and personable appearance.- Is organized in tasks and sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.- Can handle fast fast-paced, potentially high-pressure environment- Observe mountain-wide policies found in the Employee Handbook and ensure staff follow them as well.- Ensure that the outlet follows all local, state, and federal laws and regulations, including, but not limited to, local liquor laws, employment laws, OSHA rulings, and sanitation standards.

Secondary Function

Supportive of all Mt. Bachelor departments and functions. May be asked to assist in areas outside of the Food and Beverage Division.

Supervisory Responsibilities- Number of Employees Supervised: 15-35- Positions Supervised: Kitchen personnel and, on occasion, FOH staff- Scheduling & Assigning Work: Yes- Training: Culinary Staff- Performance Review: Annually- Disciplinary Actions: In concert with Lodge Managers and the Food & Beverage Director- Hiring & Termination: Yes

Interpersonal Contacts

Interacts with all staff levels and positions in the company, with a focus on the Food & Beverage department. Inter