Sous Chef

About us:

PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S.. The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list.

Purpose of the role:

To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service.

Responsibilities:

• To understand and respond to all guest needs and requests in a timely and professional manner.
• To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
• To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions.
• To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge.
• To follow all specifications to properly handle all products used and covering, labelling, and storing functions.
• To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant.
• To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage.
• Responsible for assisting with the ordering of all food products for the Restaurant and banquets.
• Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.
• To ensure foods are stored and served at proper temperatures.
• To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs.
• To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget.
• Develop relationships with all food purveyors.
• To perform other tasks, including cross-training, as directed.

Candidate requirements:

• Must have a minimum of 2 years experience in a similar position.
• Demonstrated ability to train staff and ensure upscale restaurant guest experience.
• Must have current Food Handler
• Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes
• Detail oriented. Organized and efficient. Safety-minded.
• High quality standards for production and service. Good team player. Customer service focus.
• Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures.
• Diplomatic and calm with strong verbal communication skills.
• Courteous, friendly, and professional manner.

Working Conditions:

Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace.