Marli's at The Pollard Hotel - Sous Chef

Salary: up to $19/ Hr. DOE + tips

The Pollard Hotel and Marli's Restaurant

POSSIBLE HOUSING AVAILABLE

Benefits for part-time and full-time employees include:

Free Gym Membership

Discounted Ski Passes at Red Lodge Mountain

Food Discounts at Multiple Restaurants

Health Insurance Plan

Aflac Insurance

Company Mission:

To exceed our customers' expectations

Job Summary:   

The Historic Pollard Hotel seeks a driven and experienced culinary leader.  We’re looking for a creative individual willing to participate in creating seasonal menus and designing new dishes. The successful candidate will assist the Head Chef in culinary and administrative tasks while communicating with the Food and Beverage Director and General Manager. We’re looking for a professional dedicated to food quality and sets high standards for their output.

 Essential Job Duties: include the following; other duties may be assigned:

• Oversee all BOH staff in Chef's absence
• Maintain quality plating standards
• Assist the Chef with training, ordering, and other administrative tasks
• Manage inventory on hand to control cost and waste
• Create exciting daily features and direct FOH on the highlighted sales points
• Ensure safety and sanitation practices are followed
• Organize daily preparation and delegate tasks according to staff skills
• Work with the Head Chef in scheduling to ensure proper staffing
• Work closely with company leadership to build goals, strategy, and brand
• Foster an open relationship with management and staff alike
• Works closely with the Red Lodge Hospitality Executive Chef as well as the entire management team

Skills and Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.

• An awareness of urgency in the kitchen
• Takes the initiative to tasks at hand
• Excellent written and verbal communication skills
• Honest, reliable, dependable, and self-motivated
• Strong organizational skills
• Self-motivated and efficient
• Comfortable and enthusiastic in a fast-paced work environment

Valued Experience/Education:

• Associate degree in culinary arts or a related field preferred 
• 1 year experience as a Sous Chef or related supervisory role
• 3 years experience as a Line Cook or related role

Physical Demands and Work Environment:

An employee must meet the physical demands described here to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Physical Demands: 

• While performing the duties of this job, the employee is regularly required to walk, sit, use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms, balance; stoop, talk, or hear.  
• The employee must lift and move up to (50) pounds. 
•  Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.
• While performing the duties of this job, the employee is exposed to long periods of sitting or standing in a hot environment

Work Environment:

• Professional Kitchen 
• Extreme temperatures