Position Title: Sous Chef, Le Depot BrasserieCompany: Le Depot Brasserie/ReefCompensation: $65,000-$75,000Location: Le Depot Brasserie; Park City, UTAbout Reef/Le Depot Brasserie:Reef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real estate lending and development across the U.S.This an exciting opportunity for a growing restaurant group, who has partnered with Reef, led by James Beard Award Winning Chef Galen Zamarra located in the heart of Park City, Utah, an internationally renowned ski destination. Our two new culinary concepts in Old Town Park City consist of a 100 seat brasserie and bar, Le Depot Brasserie, and a French pastry & coffee shop, Union Patisserie.Position Summary: The Sous Chef supervises and coordinates all culinary and related operations of the restaurants under the Chef de Cuisine. The Sous Chef reports directly to Chef de Cuisine. This person will work hand in hand with other managers to ensure that the food and beverage service and quality expectations are met.Responsibilities:Responsible for maintaining quality controls of food execution, taste, and presentation; This is a hands-on role and the Sous Chef is expected to be in the kitchen, expediting on a full-time basisWorks with the Chefs for achieving and maintaining labor and COGS controls to meet or exceed budgetsRoutine checks of food to meet quality standards supervises and actively works on new menu ideas and creationsWorks with the CDC to manages all kitchen employees, including scheduling and trainingWorks with vendors to place orders, manage invoices and inventoriesEnsures the kitchen is immaculately clean and compliant with all regulatory requirements for food handling, sanitation, employment law and safety etcWorks with Pastry Chef to ensure all desserts and pastries meet quality standardsHelps to oversee events and private partiesAble to cover line shifts if neededQualifications:3 years + in high-level management required in a fast-paced upscale Food and Beverage operation, ideally with a diverse background in hotels, fine dining, and French cuisineImpeccable leadership and communication skillCutting-edge technical food & beverage knowledgeIdeal candidates have relevant fine dining experience and High-Volume operations in major metropolitan cities as well as winter resorts.Extensive experience and knowledge of French cuisine requiredDegree in Culinary Arts is preferredBusiness and management principles involved in strategic planningStrong Leadership Track Record Knowledge in MS Office, Google and popular POS and Reservation systemsExperienced with principles and processes for providing customer and employee servicesPhysical Requirements: Most work tasks are performed indoors with some outdoor activityPosition requires walking and giving direction most of the working day Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuityAbility to stand for long hours and lift 50lbsCompany Benefits:401(k) Plan with Company MatchGenerous Health Plan with HSA MatchFlexible Paid Time-offDaily Company LunchesCell Phone Service AllowanceDiscounts at Company-owned Resorts and Golf Courses
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