Sous Chef
About the job
POSITION OVERVIEW
AMAN
At Aman we are on a mission to create the world’s ultimate luxury lifestyle brand; hotels, resorts, experiences and products which transform our guests’ perspectives and daily lives. To achieve our ambitions, we capitalise on our unique combination of world-class and diverse talent, unmatched design, and access to locations, cultures and experiences few are privy to. We live by the ‘Aman way of life’ – a mindset shared by our guests and employees which creates a lifelong sense of belonging driven by our values of:
Invest in individuality – fostering an environment where each person can push boundaries, take risks and challenge norms.
Nurture pathfinder spirit – exploring experiences, opportunities and locations which transform into new exciting ventures.
Act like owners – taking the charge, leading by example and an immense sense of pride in their work.
Celebrate communities – ensuring that every member of our community is looked after and nurtured in a compassionate, respectful and collaborative manner.
If this sounds like you and you share our values, then you may find that your natural home lies with Aman. Talk to us about aligning your passion with our opportunities.
LOCATION
This position is located at our property in Southern Utah.
THE POSITION
JOB SUMMARY: The Sous Chef is responsible for providing overall leadership, creative development and quality assurance of the restaurant’s culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.
RESPONSIBILITIES
DUTIES AND RESPONSIBILITIES:
ESSENTIAL FUNCTIONS:
OTHER DUTIES:
Oversees and manages the coaching, training & development of culinary operations during the development stages and upon completion of each phase of development.
SUPERVISORY RESPONSIBILITIES:
QUALIFICATIONS
QUALIFICATIONS:
Knowledge of kitchen procedures is mandatory.
At least 5 years previous management experience.
Must be prepared to be hands-on in the kitchen.
AMAN
At Aman we are on a mission to create the world’s ultimate luxury lifestyle brand; hotels, resorts, experiences and products which transform our guests’ perspectives and daily lives. To achieve our ambitions, we capitalise on our unique combination of world-class and diverse talent, unmatched design, and access to locations, cultures and experiences few are privy to. We live by the ‘Aman way of life’ – a mindset shared by our guests and employees which creates a lifelong sense of belonging driven by our values of:
Invest in individuality – fostering an environment where each person can push boundaries, take risks and challenge norms.
Nurture pathfinder spirit – exploring experiences, opportunities and locations which transform into new exciting ventures.
Act like owners – taking the charge, leading by example and an immense sense of pride in their work.
Celebrate communities – ensuring that every member of our community is looked after and nurtured in a compassionate, respectful and collaborative manner.
If this sounds like you and you share our values, then you may find that your natural home lies with Aman. Talk to us about aligning your passion with our opportunities.
LOCATION
This position is located at our property in Southern Utah.
THE POSITION
JOB SUMMARY: The Sous Chef is responsible for providing overall leadership, creative development and quality assurance of the restaurant’s culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.
RESPONSIBILITIES
DUTIES AND RESPONSIBILITIES:
ESSENTIAL FUNCTIONS:
- Assist Executive Sous Chef and Executive Chef in all aspects of kitchen procedures, guest service, wine, and food & beverage to ensure excellence in service and product.
- Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
- Devise innovative product offerings for the restaurant.
- Formulates and implements procedural guidelines, policies and standards pertaining to the restaurant. Included in this are menu design, product specifications, cleanliness and sanitation, and cost control.
- Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
- Manages the overall creation of menus, preparation instructions, menu cost, recipe development and individual dish specifications by ingredients and corresponding portion sizes.
- Collaborates with Supply Chain Management in identifying and sourcing required products.
- Guides and supports culinary team in the implementation and adherence of kitchen standards, processes & systems.
- Monitors guest, partner and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
- Ensures the accurate maintenance of the menu and recipe database.
- Responsible for cleanliness and sanitation of work areas.
- Performs related duties as required.
OTHER DUTIES:
- Provides essential leadership to ensure functional food & beverage operations throughout the restaurant with a view of improving guest satisfaction, brand presence and effectiveness.
- In conjunction with Food & Beverage Operations, develops clear, concise and detailed equipment specifications, to provide production efficiencies, compliance and safety assurance for all employees operating the equipment.
- Reviews and analyzes operational workflow, equipment needs, safety & environmental compliance and efficient production.
- Facilitates the development of the required organizational infrastructures to execute operations. Ensures accurate and effective staffing.
Oversees and manages the coaching, training & development of culinary operations during the development stages and upon completion of each phase of development.
SUPERVISORY RESPONSIBILITIES:
- Manages all staff in the kitchen to include Line Cooks, Staff Cook and Stewards.
QUALIFICATIONS
QUALIFICATIONS:
Knowledge of kitchen procedures is mandatory.
At least 5 years previous management experience.
Must be prepared to be hands-on in the kitchen.
- Department: F&B kitchen
