Strong experienced Sous Chef is needed for a unique seasonal ranch and resort situated near scenic Moab, Utah!

Sorrel River Ranch Resort & Spa is a luxurious retreat amid the majestic Southwestern desert.  Surrounded by the Colorado River, lush landscapes and majestic rock formations, our resort offers 55 luxurious and charming suites, restaurants, and many outdoor activities!

As a Sous Chef of this resort you will be expected to: 

SPECIFIC RESPONSIBILITIES:     

• Supervise all personnel demonstrating high leadership skills, model behaviors, and exemplary actions. 
• Assist with department hiring and recruiting of all new personnel

• Demonstrate knowledge of, adherence to, and enforcement of all company standards.

• Execute proper product management which includes; inventorying, ordering, receiving, issuing, and preparing of all food product and supplies
• Oversee and participate in daily, weekly, and monthly cleaning of culinary areas 

• Assist the Executive Chef with seasonal, monthly, and daily menu development. 

• Ensure high quality of food by participating in and observing food preparation and sanitation practices
• Develop and execute projects including identifying the necessary tasks and deadlines

ESSENTIAL TRAITS:

• Strong desire to lead and motivate employees
• Judgment and speed in decision making 
• High ethical standards
• Attentive and friendly listener
• Sincere interest in achieving customer satisfaction
• Creativity – culinary and food presentation
• Availability and dependability in meeting a work schedule 

POSITION REQUIREMENTS:

• Communication – Ability to read, write and speak English
• Mathematical – Ability to add, subtract, multiply and, divide. Count cash, calculate guest checks and discounts. 
• Technical – Ability to operate and control equipment and software such as; computer, calculator, Microsoft Office
• Physical – Ability to stand for long periods of time, use hands and fingers to manipulate, hold and carry objects.  The employee frequently is required to stand, walk, sit, and reach with hands and arms.  The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl; and taste or smell.  The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds 
• Experience:

• Minimum of three years cooking experience including one year management experience.
• Culinary or Apprenticeship program preferred

• Knowledge:
  • Competent in all culinary position responsibilities (Sous chef, cook, prep cook, steward, etc.)

• Extensive knowledge of the fundamentals of food preparation and cooking
• Extensive knowledge of recipe measurements, requisition amounts, and portion sizes
• Understanding of accepted standards of sanitation
• Basic kitchen equipment operation: stoves, ovens, broilers, slicers, fryers, steamers, kettles, etc.
• Cost Control: staffing and scheduling, product management
• Supervision of large staff

• Availability – must be able to work a varied schedule including nights, weekends and holidays