Quinn’s Hot Springs Resort in Paradise, Montana, is seeking a talented Junior Sous Chef with experience preparing high-end banquet dinners. We’re looking for a creative and highly driven individual who is willing to participate in creating seasonal menus and designing new dishes. Quinn’s events business is growing exponentially and the right candidate would have the ability to continue to grow the position and expand endless career opportunities. The successful candidate will assist the Lead Chef in both culinary and administrative tasks while communicating with the Executive Chef and General Manager. We’re looking for a professional who is dedicated to food quality and sets high standards for their output. Apply today if you can bring excellent culinary skill and high energy to this exciting opportunity.
Individual Housing is Potentially Available.
ESSENTIAL DUTIES AND RESPONSIBILITIES
•Oversees the work of the events/banquet kitchen staff.
•Takes direction from the General Manager, Senior Food and Beverage Manager, Executive Chef and Sous Chef.
•Helps maintain a safe and sanitary kitchen.
•Assists with training of newly hired kitchen staff.
•Makes sure adequate numbers of kitchen staff are scheduled to properly handle each banquet.
•Participates in employee evaluations and necessary disciplinary actions.
•Develops menus based on client specifications and contracts.
•Places orders for ingredients.
•Supervises junior cooks and other members of the kitchen staff.
•Ensures that all standards of safety are strictly observed.
•Presents the finished product to the customer for approval.
•Monitors the quality of the banquet meal during the event.
•Evaluates client satisfaction.
•Looks for ways to save the facility money while still providing top quality products and services for clients.
•Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated.
•Travels to offsite areas in the event a banquet is catered at another location on resort grounds.
EDUCATION AND EXPERIENCE
•High school diploma or equivalent.
•Several years’ experience in the food industry, food production and supervision of kitchen staff.
•Dependent upon experience.