Sous Chef
Alyeska Resort - Girdwood, AK

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Develops and implements business strategies for the Alyeska Resort F&B department consistent with direction of Alyeska Resort ownership.Develops and implements strategies for all F&B outlets that supports achievement of the Alyeska Resort’s branding.Take direction on all responsibilities from Alyeska Resort ownership via Hotel Alyeska GM or from ownership directly.Assists in the development of the marketing plan for the outlets and assuring that Alyeska Resort’s brand standard are maintained.Overall responsibilities for P&L for the entire F&B operations of Alyeska Resort.Works closely with Executive Chef in menu design and recipe development for outlets.Develops and implements special promotions and employee incentives.Provides associates with current up-to-date information on menu offerings.Maximizes productivity by using forecasting techniques to adjust scheduling and to reduce labor costs.Monitor budget and review monthly Profit and Loss results with managers.Assists in development of yearly budget and works within its limitations. Implements procedures to ensure profitability.Coordinates the set-up of F&B outlets in accordance with Alyeska Resort Management Company brand standards.Coaches associates on effective service and food presentation techniques.Inspects F&B outlets on an ongoing basis and takes appropriate steps to ensure facilities meet or exceed Alyeska Resort’s brand standards at all times.Creates and maintains Resort-wide communications and inter-departmental relationships to ensure Resort-wide success.Oversees monthly inventories and cost control measures to ensure compliance with asset values and loss prevention.Ensures OSHA, QA and Health Department guidelines are complied with and produces required reports.Provides associates with the orientation and training needed to understand expectations and perform job responsibilities.Communicates performance expectations and provides associates with ongoing feedback.Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services.Provides associates with the tools, training and environment they need to deliver service and teamwork.Develops relationships with local businesses.Regular attendance in conformance with the standards, which may be established by the Resort from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees will be required to work varying schedules to reflect the business needs of the Resort.Upon employment, all employees are required to fully comply with Resort rules and regulations for the safe and efficient operation of Resort facilities. Employees who violate Resort rules and regulations will be subject to disciplinary action, up to and including termination of employment.In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the Resort.

Performs other duties as requested by General Manager(s) or as needed under high volume and emergency situations.Maintains an open door policy and monitors employee relations.Coaches, counsels and disciplines staff, when appropriate, to ensure standards are met and assigns staff to additional training when needed.The individual must possess the following knowledge, skills and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.Quality Food ServiceSupervision, Evaluation and Staff TrainingEmployee Motivation Skills/CommunicationOrganizational Skills between Front and Back House OperationsF&B Accounting Skills/Budgeting and P&L PlanningPoint of Sale System SupervisionMust by PC proficient (Microsoft Office) and able to prepare reports and assigned, specifically must have typing skills, Windows environment, Word, Excel and Outlook proficiency.Knowledge of state and local laws pertaining to the hospitality industry, i.e., OSHA, Alaska liquor laws, state and federal sanitation regulations.Thorough understanding of cost control procedures and reports.Education:Bachelor’s degree (B.A. or B.S.) from four-year college or university; or prior related experience and/or culinary degree; or equivalent combination of education and experience.Experience:Minimum ten years experience in various Food and Beverage management positions. Experience as Assistant Director of Food and Beverage or Director of Restaurants at a luxury resort hotel.

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