Job Description

OVERVIEW:

The Urban Cowboy Lodge & Resort Sous Chef will divide their time between food preparation, production and execution (70%), administrative assistant duties (15%) and organization & sanitation of the work spaces in keeping with all pertinent laws and regulations (15%). Specific criteria listed below (not an exhaustive list).

REPORTS TO:

Directly Executive Chef

WORKS ALONGSIDE:

UCLR Management, Restaurant Staff & Hotel Staff

Qualifications

• Strong leadership and management skills
• Administrative and organizational ability 
• Systems use and management (POS, PMS, Messaging, Google Workspace)
• Strong Communication skills, both written and verbal 
• Financial literary preferred (read P&Ls, Budgets, Proformas, etc.)
• Passion for both food craft and education 
• Ability to organize, lead and motivate teams
• Works well in team situations; can collaborate with others to define goals and objectives, create strategies and execute plans

General Responsibilities 

• Food preparation & production ensuring quality and and consistency as well application of all relevant food sanitation/preparation regulations and standards 
• Oversight over the culinary program in conjunction with Executive Chef
• Execution of all services and contracted events as required hotel and/or sales
• Assisting in the administrative: ordering, tracking, menu planning, etc.
• Assisting in the execution: services, events, sanitation, etc.
• Helping monitor costs, expenses, and labor in conjunction with the Executive Chef
• Daily cleaning, organization and maintenance of products, spaces and equipment
• Ordering, receiving, organizing and rotating of products 
• Training staff members and ensuring they meet the standards of service and food preparation of the Hotel 
• Account and monitor expenses, revenue, labor, inventory and equipment  

Additional Requirements

• Command of ingredients and technique, both general and specific
• Passion to teach and motivate employees of varying skill levels
• Knowledge of all applicable menu design, costing, ordering and inventory management systems
• Work with the executive chef to design a program that will increase dining frequency of hotel guests and increase local dining of outlet
• Provide vision, leadership, and strategy that inspires all staff to deliver exceptional service 
• Collaborate with other departments to create and execute goals, objectives and programs that are compatible with the hotel, stakeholder and budgetary goals 
• Balance innovation, guest satisfaction, quality of services with profitability
• Work with the leadership to define departmental goals, create strategies and implement them to achieve highest possible standard or hospitality and product
• Maintain regular communication with guests, sales, staff and colleagues via email and regular meetings
• Logging invoices, maintaining inventories and creating reports to monitor, report and 

Work Requirements and Expectations

• Approximately 45-55 hours of work per week 
• Execute all necessary services, contracted events and/or catering events according to hotel standards of service and need
• Adhere to all applicable laws and regulations as well as hotel policy and standards
• Maintain an organized and clean workspace at all times
• Assist in achieving fiscal responsibility, budgetary goals and records keeping
• Availability during weekends, nights, and holidays per sales business needs
• Ability to work in outdoor environments and varying weather conditions.
• Physical demands include standing for long periods, climbing stairs, and light to heavy lifting
• This is an exempt position

Salary & Compensation

• $60,000-$70,000/year to be paid weekly (subject to taxes and other withholdings)
• Additional benefits: 10 days PTO (5 accrued; 5 awarded); 5 sick days 
• 3 Friends & Family discounted rates ($99-$149), and 1 complimentary two-night stay (based on availability)
• Reciprocal Discounts at Urban Cowboy & Dovetail & Co. Properties
• This is an OT exempt position
• Staff Housing is available as compensation 
• This position is ineligible for gratuities & tips and may not solicit gratuities & tips

Disclaimer: 

This job description outlines the primary responsibilities and expectations for the Sous Chef role but is not exhaustive. Duties, responsibilities, and expectations may change or be added based on business needs. Accrued or awarded PTO cannot be rolled over or paid out to the employee per hotel policy.

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