Jr Sous Chef / Kitchen Lead needed at Historic Dude Ranch in Buffalo, Wyoming ~ 2025 Summer

Paradise Guest Ranch

Email

[email protected]

Phone

307-684-7876

Location

Buffalo, WY

Job Type

Seasonal

Salary

TBD with experience

Date Posted

February 24, 2025

Housing Offered

Yes

Experience

2-5 yrs

How to Apply

Via Email

Description:

Responsible for assisting the executive Chef in overseeing daily kitchen operations, including food preparation, quality control, staff supervision, and ensuring adherence to sanitation standards, while actively participating in cooking tasks and learning advanced culinary techniques under the guidance of senior chefs. Positive attitude and openness to learn are a pre requisite for this position, lack of experience can be trained if the right attitude is present.

Qualifications:

Culinary experience: Several years of experience as a line cook or similar role in a professional kitchen
Basic culinary skills: Strong knife skills, understanding of cooking methods, ability to cook various protein and vegetable dishes
Leadership potential: Demonstrated ability to lead and motivate a team
Attention to detail: High level of focus on quality, consistency, and presentation
Food safety knowledge: Understanding of food handling and sanitation practices
Physical stamina: Ability to work long hours on your feet in a fast-paced environment

Responsibilities:

Cook dishes according to recipes and develop new food selections in conjunction with the executive chef
Keep service lines clean and food selections are well-stocked and properly garnished
Ensure mise-en-place is in sufficient quantities for the day’s requirements
Assist servers during busy times
Ensure proper storage and rotation of food to eliminate waste
Stay knowledgeable of current food trends and develop new menu items
Be familiar with international, domestic and special diet cuisine preparation
Maintain consistency of product with great attention to food quality, taste and presentation
Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time.
Must be able to resolve problems, handle conflict, and make effective decisions under pressure