Chef de Partie - English

Auberge Collection•Aspen, CO

14h•$25 - $27

About The Position

Hotel Jerome has been the social hub of Aspen since its opening in 1889 at the height of the town’s silver boom, known as the place where all great stories were born and are told. As the only Aspen hotel to survive the silver crash, the long pre-ski-resort winters, and the Depression, we’ve seen cowboys ride through our doors, 10th Mountain Division soldiers gather round over pints after training on the slopes, and Hunter S. Thompson holding court during his run for sheriff. You can’t experience Aspen, without experiencing Jerome. The targeted compensation wage for this full time year round, non-exempt position is $25-27/hr. The position offers a competitive compensation package presented by Auberge Collection. The key responsibilities for this position are: Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail. Oversees the production of mise en place and monitors proper storage and rotation of product. Assists in training new team members and developing their core competency on all pastry techniques Works and assists the chef with speciality dinners and functions with minimal supervision. Develops new seasonal items as needed. Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs. Assists in organising all prepared mise en place as it pertains to various events across the property Tracks inventory usage and relays necessary orders appropriately. Maintains and strictly abides by state sanitation/health regulations and resort requirements. Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members. Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance.

Requirements

Must have 1+ years of pastry experience and a general understanding of all areas of savory kitchen (saute, pantry, grill etc.)
Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail.

Nice To Haves

Preferred 3+ years experience

Responsibilities

Oversees the production of mise en place and monitors proper storage and rotation of product.
Assists in training new team members and developing their core competency on all pastry techniques
Works and assists the chef with speciality dinners and functions with minimal supervision.
Develops new seasonal items as needed.
Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs.
Assists in organising all prepared mise en place as it pertains to various events across the property
Tracks inventory usage and relays necessary orders appropriately.
Maintains and strictly abides by state sanitation/health regulations and resort requirements.
Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members.
Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance.