Sous Chef

The Restaurant Sous Chef is responsible for achieving operational, financial, and quality goals for Wildbirch Hotel. This role includes training, supervising, and motivating kitchen teams while overseeing production, food quality, and cost control.

• →Developing and implementing innovative, high-quality menus that enhance guest satisfaction, increase market share, and drive revenue growth.
• →Ensuring consistent preparation, presentation, and flavor of dishes to meet the highest culinary standards.
• →Collaborating with Restaurant and Food and Beverage managers and supervisors to uphold the policies, procedures, and standards of conduct established by the Wildbirch Hotel.
• →Maintaining a strong daily working relationship with teammates to foster teamwork and operational excellence.

This role requires leadership, creativity, and a commitment to delivering an exceptional dining experience.

• →Ensure culinary staff accurately clock in and out per Wildbirch Hotel attendance policies.
• →Maintain financial awareness of food and labor costs, actively contributing to cost control.
• →Monitor and manage overtime, ensuring compliance for yourself and your team.
• →Uphold employee performance standards through documented evaluations, training checklists, daily reviews, and, when necessary, disciplinary actions.
• →Participate in daily front-of-house line-ups to promote specials and upselling techniques.
• →Maintain the quality and timeliness of food service, adhering to established standards.

• Foster effective communication with co-workers and management to ensure an efficient workflow.
• Conduct daily pre-shift meetings to outline duties and expectations.
• Effectively communicate with cooks, stewards, and front-of-house staff.
• Attend all meetings relevant to hotel operations and departmental responsibilities.
• Clearly relay menu changes, special events, and operational updates to the team.

• Promote teamwork within your department and across other areas.
• Recognize and proactively provide support when assistance is needed.
• Develop and implement strategies to enhance workflow efficiency and labor management.
• Take the initiative in directing and supporting team members to foster a collaborative work environment.
• Oversee kitchen staffing plans, ensuring adequate coverage and operational efficiency.

• Experience in developing and delivering training programs.
• Familiarity with union contract administration is preferred.
• Commitment to long-term excellence in culinary and food & beverage operations, with a dedication to establishing a distinguished reputation at the local, regional, and national levels.

• Culinary degree with a minimum of five (5) years of professional managerial experience in the hotel and restaurant industries.
• Proven track record of progressive leadership in hotels, resorts, or high-end restaurant organizations.
• Demonstrated success in culinary achievements, guest service, dining operations, catering, and back-of-house management.
• Possess current Serve Safe and alcohol management Certification

• Comprehensive understanding of all aspects of kitchen operations, including:
  • Profit and loss management, marketing, and kitchen management.
  • Alaska and regional cuisine and innovative menu development.
  • Budget development and administration (operating and capital), workforce planning, purchasing, and inventory control.
  • Knowledge of restaurant and kitchen facility design, refurbishing, and operational efficiencies.

• Exceptional leadership, communication, and presentation skills.
• Professional, approachable, and guest-focused demeanor.
• Strong collaboration, networking, and relationship-building abilities.
• Ability to lead and foster teamwork across multiple departments.
• Composed, positive, and solution-oriented under pressure.

• Proficiency in:
  • Reading and analyzing financial statements (P&L).
  • Developing and managing annual operating budgets.
  • Forecasting business trends and adjusting operations accordingly.
  • Controlling food costs through recipe monitoring, production oversight, and waste reduction.
  • Implementing internal controls for food storage, production, and quality assurance.
  • Conducting menu engineering analysis to maximize profitability.
  • Managing labor forecasting and staffing adjustments based on business demands.