AM Sous Chef

All following duties and descriptions are under the leadership, teamwork, and authority of Executive Chef and Executive Sous Chef.
Essential Duties and Responsibilities Adheres to The Ranch at Rock Creek policies and procedures.
Acts as a role model within and outside The Ranch.
Performs duties as workload necessitates.
Maintains a positive and respectful attitude.
Communicates regularly and effectively with Director of Food and Beverage, Executive Chef, Executive Sous Chef about departmental issues.
Demonstrates flexible and efficient time management and ability to prioritize workload.
Consistently reports to work as required by daily and seasonal needs.
Meets departmental productivity standards.
Complies with laws, ordinances and regulations governing food preparation, service and disposal.
Performs work in a safe and high quality manner.
Supervises culinary staff and enforces company policies and procedures.
Attendance and dependability: Can be depended on to report to work consistently as dictated by guidance, supervision, and leadership needs.
Also is conscientious about timeframe of assignments.
Communication and contact: Communicates effectively both verbally and in writing with superiors, colleagues and individuals inside and outside the company.
Relationships with others: Works effectively and relates well with others including superiors, colleagues and individuals inside and outside the company.
The employee exhibits a professional manner in dealing with others and works to maintain constructive working relationships.
Directs the preparation, seasoning and cooking of all food served in the restaurant.
Checks the quality of raw and cooked food products to ensure that standards are met.
Checks the quantity and quality of received products.
Provides input as to how food should be presented.
Suggests production schedules and staff requirements necessary to ensure timely delivery of services.
Estimates amounts of required supplies, such as food and ingredients.
Inspects supplies, equipment and work areas to ensure conformance to established standards.
Follows sanitation practices, standards and regulations.
Collaborates with Food and Beverage Controller on food and other supplies needed to ensure efficient operations.
Meets with culinary staff and management to discuss menus for special occasions such as parties and banquets.
Works with Food and Beverage Controller in order to specify products and order supplies.
Records production and operational data on specified forms, when necessary Education/Experience High School graduate or equivalent.
Some level of culinary education Basic office computer skills: Word.
Excel, PowerPoint.
Customer service awareness; experience in front of guests, action stations, or conversing tableside.
Ability to basically communicate in Spanish.
Valid driver’s license.
Special Skills/Equipment Knowledge of principles and processes for providing customer and personal services.
This includes member needs assessment, meeting quality standards for services and evaluation of member satisfaction.
Knowledge of raw materials, food production processes, quality control, costs and other techniques for maximizing the effective production and services of prepared food.
Knowledge of relevant equipment as it pertains to procedures and operation of safe use.
Basic knowledge of the chemical composition, structure and properties of substances and the chemical processes and transformations that they undergo.
This primarily pertains to materials used for cleaning and sanitation.
Coordination – ability to adjust actions in relation to others’ actions.
Communication – ability to speak easily with others to convey information effectively and to read and understand information and ideas presented in writing.
Management of material resources – obtaining and seeing to the appropriate use of equipment, facilities and materials needed to do certain work.
Time management – effectively managing one’s own time.
Active listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times.
Equipment selection – determining the kind of tools and equipment needed to do a particular job.
Judgment and decision-making – considering the relative costs and benefits of potential actions to choose the most appropriate one.
Operations analysis – analyzing needs and food production requirements to create a high quality product.
Time sharing – the ability to shift back and forth between two or more activities or sources of information such as speech, sounds, touch or other sources.
Critical thinking – using logic and reasoning to identify the strengths and weaknesses of alternative solutions or approaches to problems.
Problem sensitivity – the ability to tell when something is wrong or is likely to go wrong.
Information ordering – the ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules.
Deductive reasoning – the ability to apply general rules to specific problems to produce answers that make sense.
Wrist-finger speed – the ability to make fast, simple, repeated movements of the fingers, hand and wrists.
Oral and written comprehension – the ability to listen to or read and understand information and ideas presented through words and sentences orally or in writing.
Manual dexterity – the ability to quickly move your hand, your hand together with your arm or your two hands to grasp, manipulate or assemble objects.
Time sharing – the ability to shift back and forth between two or more activities or sources of information.
Near vision – the ability to see details at close range.
Perceptual speed – the ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures or patterns.
The things to be compared may be presented at the same time or one after the other.
This ability also includes comparing a presented object with a remembered object.
Arm-hand steadiness – the ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Visualization – the ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
Speed of closure – the ability to quickly make sense of, combine or organize information into meaningful patterns.
Fluency of ideas and originality – the ability to come up with a number of unusually or creative ideas about a topic or situation or to develop creative ways to solve a problem.
This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position.
Management may assign or reassign duties and responsibilities to this job at any time.
Employees who successfully complete the season will be eligible for a bonus.
Shared, onsite staff housing is available to employees at no cost.
The Ranch also provides complimentary access to basic food items and a daily lunch provided by our staff cook.
Full-time, year-round employees enjoy a benefits package that includes insurance, PTO, and holidays.