Chef Tournant - The Little Nell

Aspen Skiing Company•Aspen, CO

6h•$70,000 - $80,000•Onsite

About The Position

The Chef Tournant is a mobile position that provides culinary support across the hotel as directed by the Executive Chef. The Chef Tournant ensures the highest standards of food quality, presentation, and consistency. This role focuses on food preparation, training and development of staff along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. This role brings strong leadership, creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Executive Chef. The salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.

Requirements

Culinary degree or equivalent work experience required
Minimum 4 years of experience in culinary management with at least 2 years in a luxury hotel or multi-outlet restaurant
Proficient knowledge & experience in training and developing culinary staff
Proficient knowledge of purchasing
Proficient knowledge of high-volume production experience
Knowledge of food handling, safety and other restaurant guidelines
Knowledge of Microsoft Office Suite
Proficient written and verbal communication English skills, Spanish a plus
Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
Proficient experience in guest facing roles
Strong analytical and problem-solving skills
Excellent time management skills
Ability to manage difficult or emotional situations whether they be guest or employee related
Ability to lead people
Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks
Ability to engage with customers in a positive and helpful manner
Ability to communicate with Restaurant Manager as needed to provide menu and pricing information
Ability to communicate with Executive Chef regarding the daily inventory and ordering process

Responsibilities

Assists Chef de Cuisine in all aspects of kitchen operations, as directed by the Executive Chef
Acts as a coach, mentor and trainer to culinary employees
Acts as restaurant chef as needed, ensuring smooth and efficient kitchen operation
Ensures that food is prepared on time and according to specifications
Assists with end of day wrap up, cleaning and closing down of kitchen
Maintains excellent food preparation and safety practices
Expedites preparation of essential items for service; execution of menu items during service
Maintains, with Chef de Cuisine and Executive Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas
Properly stores all mise en place and submits production needs for following day by shift end
Supervises employees to achieve assigned tasks according to kitchen standards
Communicates guest comments and concerns with the Restaurant General Manager
Communicates discrepancies from standard with the Executive Chef
Attends regularly scheduled weekly Manager/Supervisor Meeting, Kitchen Meeting and (one-on-one) meetings with Executive Chef
Other duties as assigned