Sous Chef

Organize all activities within a restaurant kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel; lead in a “hands on” role on the line for service and prep in the kitchen, ensure food is expedited in a timely fashion during service; oversee the production of auxiliary culinary services including amenities, private events and special requests from the kitchen; develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation; be familiar with the local market and recommend menu changes according to the seasonal product availability.

• Achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
• Supervise and lead in ordering, receiving and storage of foods.adhere to Blue Sky food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests;
• Maintain food safety & protection; comply with food handling techniques, including dating, proper storage, rotation, etc.
• Accurately forecast business demands on a weekly basis to ensure efficient staffing & food production; responsible for maintaining outlet safety at all times.
• Responsible for asset management of all outlet property and facilities; conduct a preventative maintenance inspection on a monthly basis;
• Lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests; supervise all associates including hiring and discipline in conjunction with the Chef.
• Promote positive interdepartmental relations through candid communication and cooperation; lead by example through a “hands on” approach to motivate our associates to excel. 

Required: 

• Associate’s Degree in Culinary Arts or Hospitality Management - Culinary Arts and 5 years of Restaurant Culinary experience.  
• 2 years experience with menu planning and development.
• 2 years experience in culinary supervision, such as inventory and cost control.
• Safe Food Certificate.

OUR PROPERTY

Only 35 minutes from Salt Lake City Airport, The Lodge at Blue Sky, Auberge Collection is a luxurious contemporary mountain retreat located in Park City, Utah’s Wasatch Mountain Range. Set on 4,000 private acres surrounded by dramatic soaring peaks, high alpine fields, lush hillsides and a spring-fed creek, the 46-room resort invites guests to reconnect with the natural environment in understated elegance, with organic architecture that showcases the majesty of the land. Amenities include a collection of immersive outdoor adventures, including hiking, fly fishing, clay shooting, horseback riding and heli-skiing. The Lodge’s restaurant, YUTA, helmed by Executive Chef Guillermo Tellez, serves cuisine created with ingredients sourced from an onsite organic farm. Deeply restorative treatments at The Edge complement Blue Sky’s active outdoor adventures. Experiential opportunities exclusive to Blue Sky include learning about the artisanal whiskey-making at the on-site High West Whiskey distillery, hands-on horsemanship at the 30,000-square-foot indoor equestrian center and up-close animal encounters at Saving Gracie horse rescue sanctuary.

For more information: auberge.com/bluesky

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About Auberge Collection

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.

For more information: auberge.com

Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge