Sous Chef / JRN Sous Chef - Jobs in Inverness region

Job Description

Job DescriptionAs Cabot’s Sous Chef, you are responsible for the day-to-day culinary operations in your outlet.Bring your creativity and sense of place when you develop menus and train the brigade to establish outstanding cuisine on a consistent basis. You model work ethic and sound business practices when you are training and co-leading the culinary brigade to great success. This role presents the opportunity for fast career growth within a growing organization. If you love telling stories about food, have meticulous budget management skills and aspire to make a huge impact in a small, and great community, we want to hear from you. You are an INSPIRING LEADER who provides clear and engaged leadership to all team members by actively connecting with a positive and team-oriented communication style regularly and openly with the intent of winning together. As Chef de Cuisine you will train, mentor, lead and RECOGNIZE the culinary brigade to great success while thriving under the pressure of working in a world class resort. Development of the culinary brigade through training, mentoring, and growing of individuals with the objective of growing and retaining top culinary performers at Cabot.You COMMUNICATE clearly with the intent to connect and to act in a professional manner with your team, guests, associates, and suppliers. You are committed to ensuring clear communication, understanding, and positive relationships between the kitchen and other Cabot departments. A strong relationship with the Executive Chef, you proactively report on the progress of you and your team every day. Your leadership and communication style drives the proactive recruitment and development of both seasonal and year-round culinary industry top performers. You demonstrate AGILITY and a wide scope of interest, you juggle multiple priorities and proactively seek additional and new responsibilities. A role model on the team, you assist where needed in the rest of the resort’s culinary operations and are an active member of all things pertaining to foodamp; beverage leadership.Executional Excellence

• Work alongside team of leaders at Cabot to ensure resort consistency and vision is met and exceeded.
• Work closely with culinary and front of house leaders to build a world class F amp;B program for the resort, its Cabot team members, and our guests.
• Develop and maintain a ‘food bible’ for all F amp;B team members, considered an essential accompaniment to a menu change.The food bible will include, and not be limited to, all dishes served, the recipes and images of each dish.
• Share recipes and cooking techniques with the culinary brigade and guests.
• Ensure sound financial performance through labor management and food cost control.
• Ensure schedule and payroll metrics are adhered to on a consistent basis.
• Set goals and objectives to improve kitchen’s performance and efficiency.
• Run efficient food storage, prep, and rotation systems.
• Run a clean, organized culinary operation that meets and exceeds healthamp; safety standards.
• Oversee the upkeepamp; maintenance of all kitchen equipment and facilities.
• Always comply and maintain all specified kitchen standards.