Food and Beverage Sous Chef

Sick of the mundane routine of a la carte cooking, up for a challenge? Come and work in the coolest kitchen and take your career to new heights in our kitchen at 1148m up our ski area!


We are currently looking for a proactive and enthusiastic individual for the position of Sous Chef for our outlets at Coronet Peak Ski Area for the winter season. This will be a challenge and will give you a chance to shine and grow in your career.


Working closely with the Head Chef you will help manage all aspects of the kitchen and production areas, satellite food outlets and restaurants, members club, staff meal service, kids club meals, kitchen staff and their development. In the Head Chef's absence, you will be required to step up and take charge of the kitchen operations.


About the role



Assists the Head Chef in all kitchen operations and with kitchen staff to ensure efficiencies and consistent, high-quality food products, which exceeds our guests' expectations, and contributes to our goal of "Leading the World in Snowsports Experiences"
Completes daily kitchen production requirements and is responsible for assigning and delegating the work of the foodservice personnel including the training of the kitchen staff in food preparation, customer service, food presentation, kitchen safety and sanitation.
Provides team leadership, communication skills, training skills and knowledge of all kitchen related tasks, kitchen department organisational skills and knowledge
An ability to motivate, inspire and influence the team in a highly diverse environment
Maintains highest professional food quality and kitchen sanitation standards
To champion the Food Safety Programme to all staff and be committed to creating a Health and Safety culture.
Test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimise food costs; exercises portion control over all items served.
Preparation of menu items and ski area cuisine adhering to company recipes
Stock control and planning for variances in trading, minimisation of wastage
Working with the Head Chef and Purchasing Manager to ensure adequate stock levels are maintained
Serving meals to the public with a smile!
Maintaining a clean and tidy kitchen always



About You





Must hold a cookery certification
At least 2 years in a kitchen supervisory role or as a senior chef de partie, and a minimum of 5 years cookery experience
Experience in high volume, multi-outlet catering in quick-service restaurants, hotels, restaurants or similar environments
Experience in working to budgets and food cost margins
Work to company Food Control Plan: Must be knowledgeable in all aspects of proper hygiene, health and safety standards for food storage, food preparation and kitchen safety
Must have experience training, directing and assigning kitchen staff duties
High energy levels, driven and motivated to make it happen
Strong interpersonal and communication skills
Enjoy getting up early in the morning!
Flexibility to adjust working practices in accordance with business levels
An understanding that employment is subject to the vagaries of the weather and the hours of work cannot be guaranteed



Skills and Qualifications



Must hold London City & Guilds and/or National Certificate in Cookery Level 3-4



Further Information



This is a seasonal Position