The Brinton Museum connects the past, present and future of the American West through its historic Quarter Circle Ă Ranch, Fine Art, and American Indian Art Collections.
POSITION SUMMARY: The Sous Chef is the second person in command for kitchen functions of The Brinton Bistro and Events & Catering Services. The Sous Chef works with the entire Bistro team and under the supervision of the Executive Chef to deliver high quality culinary experiences for Brinton Museum guests and clients.
ESSENTIAL DUTIES AND FUNCTIONS:
• Supports the Executive Chef in menu creation, food ordering and inventory as delegated by the Executive Chef
• Works alongside other kitchen team members in the preparation of food and in the cleaning and maintenance of the kitchen, dishes and equipment. Supervises other kitchen team members in the absence of the Executive Chef
• Works with the front of house team to ensure all events run smoothly
• With the Executive Chef, ensures compliance with health, safety, sanitation and alcohol awareness standards
• Anticipates guest needs and responds promptly to those needs
• Works in conjunction with other departments wherever necessary and maintains good working relationships
• Reports maintenance, hygiene, and hazard issues to the Executive Chef
• Performs all other related duties as assigned by management.
WORK SCHEDULE:
• Thursday to Monday, 8am to 4pm for lunch and brunch service
• Potential for additional catering shifts one or two evening event(s) a week (usually Fridays and/or Saturdays)
DESIRED EDUCATION AND EXPERIENCE:
• Experience in a fast-paced environment required
• Minimum 2 years of experience in the culinary field
• Culinary education a plus
• ServSafe and TIPS certification required within 60 days of employment
QUALIFICATIONS AND SKILLS:
• Excellent interpersonal and communication skills
• Ability to manage multiple priorities in a fast-paced environment
• Personable, organized, and capable leader who can effectively manage food and beverage staff
• Able to multitask and work under pressure
• Performs tasks quickly and efficiently
• Maintains a sense of urgency
• Organized and attention to detail
• Able to adapt to multiple situations and changing dynamics (adaptive)
• Has reliable transportation to commute to Big Horn, WY
COMPENSATION AND BENEFITS:
$19 hourly pay based on qualifications.
POSITION SUMMARY: The Sous Chef is the second person in command for kitchen functions of The Brinton Bistro and Events & Catering Services. The Sous Chef works with the entire Bistro team and under the supervision of the Executive Chef to deliver high quality culinary experiences for Brinton Museum guests and clients.
ESSENTIAL DUTIES AND FUNCTIONS:
• Supports the Executive Chef in menu creation, food ordering and inventory as delegated by the Executive Chef
• Works alongside other kitchen team members in the preparation of food and in the cleaning and maintenance of the kitchen, dishes and equipment. Supervises other kitchen team members in the absence of the Executive Chef
• Works with the front of house team to ensure all events run smoothly
• With the Executive Chef, ensures compliance with health, safety, sanitation and alcohol awareness standards
• Anticipates guest needs and responds promptly to those needs
• Works in conjunction with other departments wherever necessary and maintains good working relationships
• Reports maintenance, hygiene, and hazard issues to the Executive Chef
• Performs all other related duties as assigned by management.
WORK SCHEDULE:
• Thursday to Monday, 8am to 4pm for lunch and brunch service
• Potential for additional catering shifts one or two evening event(s) a week (usually Fridays and/or Saturdays)
DESIRED EDUCATION AND EXPERIENCE:
• Experience in a fast-paced environment required
• Minimum 2 years of experience in the culinary field
• Culinary education a plus
• ServSafe and TIPS certification required within 60 days of employment
QUALIFICATIONS AND SKILLS:
• Excellent interpersonal and communication skills
• Ability to manage multiple priorities in a fast-paced environment
• Personable, organized, and capable leader who can effectively manage food and beverage staff
• Able to multitask and work under pressure
• Performs tasks quickly and efficiently
• Maintains a sense of urgency
• Organized and attention to detail
• Able to adapt to multiple situations and changing dynamics (adaptive)
• Has reliable transportation to commute to Big Horn, WY
COMPENSATION AND BENEFITS:
$19 hourly pay based on qualifications.
Qualified candidates please email cover letter and resume to receptionist@thebrintonmuseum.org
To learn more about The Brinton Museum go to www.thebrintonmuseum.org
To learn more about The Brinton Museum go to www.thebrintonmuseum.org
