Executive Sous Chef

POSITION SUMMARY: The Executive Sous Chef's daily

responsibilities:

include but are not limited to overseeing the culinary department while coordinating all aspects of the food service operations for Big Cedar Lodge. This position ensures a high level of culinary execution and management services provided for both front and back of the house operational success while meeting all company standards.

This includes the ability to create specialized menus to fit in with concept events and reaching budgeted financial goals.

• Responsible for managing overall operational efficiencies including consistently meeting culinary standards and achieving guest satisfaction targets.

ESSENTIAL FUNCTIONS: Oversee the daily food service operations for all restaurants and catered events.

• Ensures the department’s readiness for service and achieves required results.
• Review staff scheduling and optimize to align with forecast and financial goals.

Offers advice on corrective course of action as needed.

• Assesses efficiencies and deliver guidance detail for operating enhancements.

Elevate food offerings/quality to consistently meet set standards, business trends, and budgeted financial targets.

• Develop outlet menus and create special event menus.
• Assist with training and execution as needed.
• Provide written recipes for additions to new menu offerings as needed including plating guidelines, costs, suggested menu price and appropriate training materials for both FOH and BOH staff.

Ability to communicate clearly with leadership and operations teams both verbally and in written format.

• Leads the team with training, bringing new ideas, sharing knowledge, demonstrating expertise, and teaching critical cooking techniques to enhance all culinary team members, operations, and guest

experience:

s. Understand and ensure outlet HACCP plans, guiding team members with proper health department codes and HACCP guidelines.

• Ensures proper sanitation practices are being followed and that all team members are following all health and safety codes.

Hands-on support, leadership, training, and assisting with preparation and execution to ensure outlet and team success. Fosters an environment of teamwork and mentoring. Promotes a positive working attitude and develops professional working relationships with all FOH and BOH team members, leaders, and other department team associates.

Holds self and direct reports accountable for results as outlined by Senior Leadership Responsible for the overall sanitation and cleanliness of the whole F&B operation and in partnership with the Executive Steward. Understands the importance of resort asset protection, being a representative of the company and leading by example.

• Facilitates and participates in all monthly departmental P&L reviews, all additional assigned meetings, and all other assignments given by Senior Leadership.

EXPERIENCE:

/

QUALIFICATIONS:

Minimum Degree Required: Associate Degree Equivalent work

experience:

will be considered Preferred Degree: Bachelor's Degree or higher. Equivalent work

experience:

will be considered Certificate(s) or License(s): SERVSAFE Food Manager’s certificate.

Experience:

Not less than 10 years of hands-on

experience:

s within high end hotel/ resort, banquet/ catering facilities, or standalone high-end dining concepts. Must have multiple outlet supervision

experience:

as well. Supervising direct reports of 25 or more New opening

experience:

is a plus.

Experience:

with hiring, coaching, and building successful teams. Understands financial P&L statements, developing strategic plans, and creating new concept proficiencies. Ability to write new conceptual menus, format recipes, yields, costs, margins, and inventory control. Understanding and communicating in English is required to perform essential job functions, including verbal and all written communications.

KNOWLEDGE,:

SKILLS:

, AND ABILITY: Organized, understanding systems, can manage and oversee multiple outlets. Ability to stand for extended periods of time and walking over difficult terrains. Always presents self in a professional manner. Excellent interpersonal and communications

skills:

, both verbally and written. Has the ability to teach proper cooking techniques, within different settings, fast casual, production, high end and banquet operations.

TRAVEL:

REQUIREMENTS:

Daily travel by vehicle to different restaurant locations and other operations as needed. Must have a valid driver’s license, able to pass background check through DMV and pass BCL driving test.

PHYSICAL:

REQUIREMENTS:

Regularly: Walking, Standing Occasionally: Computer Work, Sitting, Lifting up to 50 lbs. Additional Physical

Requirements:

Able to work within all environments, from extreme cold temperatures to high heat. INDEPENDENT JUDGEMENT: Develop objectives, based on discussed opportunities with leadership, following general policies and operational procedures for a specific program or area of responsibility within general scope of established operational goals and needed action plans.

Daily work and decisions should not require direction or daily review by immediate supervisor. But end results for assigned tasks are to be presented and reviewed by supervisor which includes constructive overview.

• Develops strategic direction, short- and long-term goals, action plans and operating policies for areas of responsibility.

Sets broad objectives and is accountable for overall results in respective areas of responsibility. Authority to make independent decisions on matters of significance. Requires a high degree of independent judgment and problem-solving abilities of complex problems. Full Time

Benefits:

Summary: Enjoy discounts on retail merchandise, our restaurants, world-class resorts and conservation attractions! Medical Dental Vision Health Savings Account Flexible Spending Account Voluntary

benefits:

401k Retirement Savings Paid holidays Paid vacation Paid sick time Bass Pro Cares Fund And more! Bass Pro Shops is an equal

opportunity:

employer. Hiring decisions are administered without regard to race, color, creed, religion, sex, pregnancy, sexual orientation, gender identity, age, national origin, ancestry, citizenship status, disability, veteran status, genetic information, or any other basis protected by applicable federal, state or local law.

Reasonable Accommodations Qualified individuals with known disabilities may be entitled to reasonable accommodation under the Americans with Disabilities Act and certain state or local laws. If you need a reasonable accommodation for any part of the application process, please visit your nearest location or contact us at hrcompliance@basspro.com.

Big Cedar Lodge

About:

Bass Pro Shops Bass Pro Shops is North America’s premier outdoor and conservation company. Founded in 1972 when avid young angler Johnny Morris began selling tackle out of his father’s liquor store in Springfield, Missouri, today the company provides customers with unmatched offerings spanning premier destination retail, outdoor equipment manufacturing, world-class resort destinations and more.

In 2017 Bass Pro Shops joined forces with Cabela’s to create a “best-of-the-best”

experience:

with superior products, dynamic locations and outstanding customer service. Bass Pro Shops also operates White River Marine Group, offering an unsurpassed collection of industry-leading boat brands, and Big Cedar Lodge, America’s Premier Wilderness Resort. Under the visionary conservation leadership of Johnny Morris, Bass Pro Shops is a national leader in protecting habitat and introducing families to the outdoors and has been named by Forbes as “one of America’s Best Employers.”