LUXURY WITH WILD ABANDON

Situated on 3,500 acres of lush ranch land outside of Park City, Utah,
The Lodge at Blue Sky invites guests to slow down and forge meaningful connections with the land, animals and people that call Blue Sky home.

Owners Mike + Barb Phillips are genuine stewards of the earth. Together they have designed five mediums through which guests can reconnect with the natural world:

The understated elegance & organic architecture of Blue Sky’s 46 rooms + suites; nourishing mountain modern cuisine utilizing storied, sustainable ingredients;
an iconic wellness sanctuary perched at the edge of a precipice where earth meets sky; the High West whiskey distillery which lovingly crafts small batch whiskey from grain to glass; and curated activities for guests of all ages which invoke a rich Western heritage.

Blue Sky is a place of soul and spirit, located 40 minutes from Salt Lake City International Airport

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JOB DESCRIPTION

 

Position Title: Sous Chef
Location: The Lodge at Blue Sky
Department: Kitchen
FLSA Status: Hourly
Reports To: Executive Chef
Revised Date: May 2, 2019

ABOUT THE LODGE AT BLUE SKY: Nestled between the soaring peaks of Utah’s Wasatch and Uinta mountain ranges, a mold-breaking and highly-anticipated concept in hospitality is emerging...The Lodge at Blue Sky sits on thousands of acres of some of the world’s most breathtakingly beautiful natural lands, just a few short minutes from Park City, and its unique philosophy fosters, in equal measure, unmatched luxury and uninhibited adventure. Prestigious industry publications including Travel and Leisure and Forbes have singled out The Lodge at Blue Sky as one of the most sought-after destination hotels in the world this year. When it opens its doors for the first time in May of 2019, the Auberge Resort Group Family looks forward to welcoming guests to share in the Soulful Journey that guides every aspect of this one-of-a-kind resort’s operations.  

 

The Lodge at Blue Sky is pleased to invite qualified and passionate candidates to join our Family in growing strong roots in our local and global community, being responsible stewards of the land we love, experiencing meaningful adventures, and nurturing our connections with people and other living creatures, every single day. The Lodge at Blue Sky believes that our mission to provide luxury with wild abandon to our guests can only be fulfilled by nurturing, valuing, and empowering our employees to be their best selves, and giving our best in return. Our employee culture sets itself apart from other luxury hotels in our genuine appreciation of and respect for our team members, and we are dedicated to providing the best employee experience possible for our team by pairing people with positions that both challenge and enrich them, as well as offering competitive wages and comprehensive benefits.

 

SUMMARY

Plan, prepare, set up and provide high quality service in all areas of food production for menu items and specials in designated outlets on and off property. Direct, train and supervise performance of Line Cooks, prep cooks and Stewards. Maintain organization, cleanliness and sanitation of all food related work areas and equipment.

 

Revision of the Work: Plan, prepare, Institute and provide quality of service for the elaboration of menus and suggestions according to established standards and specifications of the plating guides. Direct, train and monitor the performance of line cooks. Maintain organization, cleanliness and neatness in the assigned areas and within the work team. Ensure that all team members understand and follow the guidelines, standards and work procedures on a daily basis at all times.

 

Specifications of Standards:

The requirements are representative of a minimum level of knowledge, skills and/or abilities. To successfully perform the work, the person involved must possess the skills and abilities necessary to successfully perform each task.

 

Requirements:

EssentIal: High School or equivalent, certificate of vocational training.

Title of Culinary Arts.

Previous experience in management and supervisory experience.

3 years of experience in supervision.

Certification in food handling.

Ability to communicate in English with guests, co-workers and Management.

Ability to compute mathematical calculations.

Skills to provide legible communication.

 

Essential Skills:

  1. Ability to develop work functions with extreme precision, speed and accuracy

  2. Ability to prioritize, organize and delegate work functions.

  3. Clear thinking ability, and to solve problems exercising good judgment.

  4. Skills to work well under pressure complying with production schedules and schedules of the guests.

  5. Aptitudes para Maintain Good coordination.

  6. Ability to work 12 hours, 5-6 days a week in conditions of high temperatures

  7. Skills to work with all kinds of products, food ingredients.

  8. Skills to ensure, in all suspects, required quality standards.

  9. Skills to operate, clean and maintain equipment required in work functions.

  10. Ability to monitor, train and direct team members, correct them when necessary.

  11. Skills to produce in a creative and artistic way.

  12. Ability to perform functions with minimal supervision.

  13. Ability to work coherently as a team.

  14. Ability to motivate the Staff in a team environment.

  15. Ability to promote positive relationships with every individual.

  16. Ability to meet deadlines.

 

Essential Work Functions:

  1. Maintain and strictly comply with the established health/hygiene measures, as well as those required by the hotel.

  2. Maintain full knowledge and comply with all hotel policies and procedures.

  3. Maintain full knowledge of the correct maintenance and use of the equipment, and tools in a proper and safe way.

  4. Have meetings with the Executive Chef, Chef de Cuisine To review schedules and assignments, anticipated levels of business, changes and any other information pertinent to the performance of the work.

  5. Ensure that the work staff report as planned; Document lateness and absence of team members.

  6. Prepare and assign production work for all staff and review priorities.

  7. Communicate changes and additions to tasks, as they arise in each shift. Identify situations that compromise the standard of each department and delegate these tasks.

  8. Complete Opening Duties:

  1. Have the work station in the required mise en place, tools, equipment and supplies.

  2. Inspect the Cleanliness and condition of all work tools, equipment and supplies. Ensure that the standards are met.

  3. Check production calendar.        

  4. Establish priority items for each day.           

 
  1. Inspect the cleanliness and organization of the kitchen, work stations; Rectify any deficiency.

  2. Begin work of production and preparation of necessary articles of the day.

  3. Prepare all dishes following recipes and guides according to required standards.

  4. Inform the Chef de Cuisine of possible shortages before they run out.

  5. Monitor staff performance and ensure that all procedures are followed, rectify deficiencies with the respective staff.

  6. Help the Staff when required to ensure optimal service to guests.

  7. Ensure that the service staff of the restaurant are informed of the items that make up the menu and the quantities available for the meal period.

  8. Communicate any help needed during busy days, to the chef de cuisine, to ensure better service to the guest.

  9. Minimize costs and cut waste, maintaining control over the planned costs of the food.

  10. Ensure that the line cooks completed their work before they leave.

  11. Review work status and follow-up actions with the cooks before leaving.

  12. Successfully Complete the training/certification process.

  13. Provide feedback to the staff about their performance/manner of handling disciplinary problems and reconcile team members according to Auberge Resorts Collection Standards..

  14. Conduct performance evaluations.

  15. Interview and hire staff according to the policies of Auberge Resorts Collection.

  16. To ensure that there are no known defects and that there is an increase in the quality of our products and services.

  17. Periodically review financial goals to ensure profits and maximize opportunities to obtain them.

Other Functions:

  • Have a daily lineup; Comply with the basic commitment of excellence as well as the corporate one.

  • Ensure quality at all times.

  • Follow paperwork on time.

  • Attend work meetings with chefs.

  • Build a professional relationship with Managers and communicate daily problems to follow and solve.

  • Ensure that the plating guides and recipes are followed and that all dishes are consistent. Work area is safe and clean

  • Ensure that the team members have a 30-minute break.

  • Make prep lists and assign specific work tasks.

  • Ensure that all departments under their responsibility work together and that there is no waste of time

  • Adjust standards of production quantities depending on the events and occupation planned.

  • Ensure That there is daily inventory of meat, fish and seafood and frozen items.

  • ALL perishable items must be wrapped and labeled.

  • Check all mise en place team members and verify that they are ready for service.

  • Check that the entire menu is made according to Quality standards.

  • Monitor that all staff have performance according to established service standards.

  • Follow hotel procedures and policies.

  • Give positive feedback to the staff to maintain proper performance and behavior.

  • Be on time, ready for work and be an example to follow for team members.

  • Conduct performance evaluations.

  • Punctuality, responsibility, delivery, cooperation and a sense of urgency and a lot of desire to excel are mandatory for a member of the kitchen. The current dynamics of the hotel requires this position, to have a high availability to work, wide schedule, in addition to creativity and initiative to possible contingencies. The position requires being available to execute functions not considered in the descriptive functions of the position.

About The Lodge at Blue Sky
Blue Sky Utah. Forty six luxurious rooms and suites on 3,500 secluded acres, all with stunning Wasatch Mountain views. A stream flows year-round, and wildlife abounds. Wander the property on foot or horseback in warmer months or cross country skis and snow-shoes in winter. Every mountain activity imaginable is at your fingertips, while the Spa at Blue Sky, High West Distillery and five-star dining are just outside your front door.
 


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Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Department: Food & Bev Back of House
This is a full time position

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