Compensation Amount: The Sous Chef is the conductor of the kitchen and must have excellent verbal communication with Chefs, Cooks, FOH Management, Servers, & guests. The Sous Chef must be able to keep calm and organized under the everyday stresses of a full service restaurant. Ability to adapt in the moment and attention to detail is a must as they are accountable for food quality and plate presentations being consistent and executed particularly in the absence of Chef de Cuisine or Executive Sous Chef. The Sous Chef can manage ticket times and support cooks effectively by proactively and politely communicating with both kitchen and servers. They must be a working Sous Chef able to balance ordering, inventories, line work, schedules, food safety and prep on a daily basis. This position reports to the Executive Chef. Job Description: ESSENTIAL FUNCTIONS * Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards. * Operate food station, including performing station checklist, temperature log, counter meeting, and signage. * Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. * Provide guidance to less experienced cooks and prep cooks. * Assist in ensuring that entire department adheres to food safety guidelines including ServSafe and HACCP. * Regularly inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. * Take pride in the overall autistics, visual presentation, and quality of food presented on each plate and every food service/wares station within the operation. * Ability to multitask and remain calm cool and collected under the pressures of a high volume quick service food operation. * Ability to identify, report (create work orders), and follow up on maintenance needs particular to operations. * Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily particularly in the absence of a Chef de Cuisine or Executive Chef. * Ensure proper maintenance and rotation of food products and inventories * Assist in training and supervision of staff on safety and procedures including recipes and plate presentation. * Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP. * Attend and participate in safety meetings. * Performs such other related duties as directed or required. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required. Culinary school diploma strongly preferred. * Two years or more culinary experience in full-service restaurant required. National Park experience strongly preferred. * Possess or be able to successfully complete ServSafe certification. * Possess strong knowledge of culinary terms and practices. * Able to prepare items "from scratch" and follow recipes. * Able to perform all Line Cook or Cook II duties. PHYSICAL AND MENTAL REQUIREMENTS * Move about to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently; move in a constantly changing environment. * Lift, carry, and push up to 15 lbs. regularly, 25-30 lbs. frequently, and up to 50 lbs. occasionally. * Able to stand for extended periods and climb steps regularly. * Speech recognition and clarity, including the ability to understand the speech of co-workers and the ability to speak clearly to be understood by same in English. * Physical presence at the job site is essential to perform job duties. EQUIPMENT USED * Typical professional kitchen equipment (knife, range, oven, mixer, etc.) Ascending to 14,410 feet above sea level, Moun To view t