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Sous Chef, Performance Nutrition in Salt Lake City, UT at Larry H. Miller Management Company/Automotive Division

Date Posted: 7/13/2018

Job Snapshot

Job Description



The sous chef is actively involved in the day-to-day running of the employee kitchen including maintaining professional food quality and sanitation standards. He/She will assist with menu and recipe development, evaluation of new items, and implementation of quality control.



Primary Duties:


* Prepare production schedules with detailed prep instructions, portion sizes, and yield determinations.
* Assist with recipe and menu development, evaluate new items, and continually reevaluate current practices to increase kitchen efficiency.
* Aid in the execution of breakfast, lunch, and short-order menu meal preparation.
* Aid in the execution of department meals served at Vivint Smart Home Arena on game nights.
* Responsible for maintaining ingredient preparation as needed.
* Responsible for preparing meal items as needed.
* Create systems coordinated with the Jazz performance staff to ensure that meals meet required fueling specifications.
* Assist in thorough cleaning and proper storage of all cookware, dishes, utensils, equipment, kitchen and dining area including countertops, coffee machines and other equipment.
* Administrative data entry as needed.
* Adhere to Hazard Analysis and Critical Points (HACCP), the Utah Jazz organization, and sanitation standards.
* Represent the organization with the highest level of professionalism and energy.
* Other duties as assigned.
* Be a student, be a teacher, be a leader.
* Be a good teammate, contribute positively to a winning culture, and be respectful.
* Demonstrate world-class customer service and if you don't directly interact with the customer, support those that do.
* Protect the legal, financial, and moral wellbeing of the company.
* Exemplify the Larry H. Miller Group of Company values.



Education:


* High School diploma or equivalency and also a culinary degree or certification.



Experience:


* At least one-year of experience in a supervisory role, training others in specific tasks in a restaurant setting.
* At least three-years of experience in a high-volume commercial kitchen.
* Experience working in the kitchen of a high-end restaurant.
* Strong communication skills with a focus on exceptional customer service.
* Excellent organizational and time management skills.
* Self-motivation and ability to work independently.
* Creativity with healthy menus.
* Ability to work a varied schedule including weekends, nights and holidays.
* Excellent understanding of proper food handling procedures.
* Excellent knife skills and associated food preparation skills.
* Valid ServSafe Certificate or equivalent food handler's safety permit.



Physical Requirements:


* Must be able to routinely lift 30 pounds above head and lift up to 60 pounds on rare occasions.
* Must be able to stand for long periods of time. Requires bending, twisting, pulling and pushing.
* Because of the nature of a food service operations and working in in a kitchen, you must be able to work in hot and cold conditions.



Language Skills


* Must be able to communicate in English



To perform the job successfully, an individual should demonstrate the following competencies to perform the essential functions of this position:


* Customer Service--the individual understands his/her role in providing service.
* Oral Communication--the individual clearly identifies and expresses issues in positive or negative situations.
* Planning/Organizing--the individual prioritizes and plans work activities and uses time efficiently.
* Quality--the individual demonstrates accuracy and thoroughness and monitors own work to ensure quality.
* Dependability--the individual is consistently at work and on time, follows instructions, responds to management direction and solicits feedback to improve performance.
* Safety and Security--the individual observes safety and security procedures and uses equipment and materials properly.

I have read and understand the essential job tasks and my responsibilities as outlined above. The requirements are representative of minimum levels of knowledge, skills, and abilities. I possess the abilities and aptitude to perform each duty proficiently. This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship.

Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled