Jr. Sous Chef - Ajax Tavern

Aspen Skiing Company•Aspen, CO

10d

About The Position

The Jr. Sous Chef supports the Sous Chef in overseeing kitchen operations, ensuring food is prepared and presented according to restaurant standards. They assist with the preparation and cooking of dishes, manage kitchen staff during their shifts, and ensure adherence to food safety regulations. Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Chef De Cuisine.

Requirements

Culinary degree or equivalent work experience required
ServSafe certification required
5 years of culinary experience required
Knowledge of purchasing food and beverage
In-depth knowledge of culinary techniques, food preparation, and kitchen equipment
Knowledge of high-volume production
Familiar with menu costing, inventory, and ordering
Familiar with Hotel fire, safety and health procedures. Assist in emergency and security procedures as directed by management
Ability to read a P&L and understand the dynamics of labor and food cost management
Ability to assist culinary team in achieving labor and food budgets
Strong understanding of food safety regulations and sanitation standardsv
Strong time management skills, with the ability to work under pressure and multitask effectively
Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
Ability to bring concerns guest or kitchen concerns to Sous Chefs attention
Ability to maintain a high level of quality control and consistency in food preparation and presentation
Ability to understand written and spoken English

Nice To Haves

Spanish a plus

Responsibilities

Assist the Sous Chef with all kitchen needs
Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations
Cook and prepare food to order on daily basis
Properly stores all mise en place and submit production needs for following day by shift end
Works all stations as required
Develop and train line staff to standard performance level
Assure safe and clean work conditions for all personnel
Communicate with the Sous Chef on duty to assure proper service according to his assigned shift
Expedites Lunch or Dinner service from inside the line as needed
Supervises and coordinates the line crew to achieve assigned tasks according to Kitchen standards
Maintains with Sous Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas
Assist in daily inventories as needed
Other duties as assigned