Sous Chef - Aerie

POWDR•Copper Mountain, CO

10d•$57,784 - $60,600•Onsite

About The Position

This individual is career oriented, creative, active, and is a culinary leader with general leadership qualities who is able to work unsupervised and manage a kitchen in the Chef's absence. This person is either a graduate of a two-year culinary program with quality experience or has at least five years’ experience in quality establishments.

Requirements

Must be able to lift and carry items up to 75 lbs.
Must be at least 18 years old
High School degree or equivalent
Bending, reaching, climbing
Pushing/Pulling
Prolonged standing
Eye/hand coordination
Visual concentration on equipment
Concentrated reading and writing
Rapid reaction to physical changes (operating equipment)
Peripheral, color, and depth vision
Extended periods of outdoor exposure
Extreme cold
Extreme heat and sun exposure
Variation in temperature from hot to cold
Must own nonslip shoes

Nice To Haves

Graduate of a two-year culinary program with quality experience or at least five years’ experience in quality establishments.
2 years’ experience leading people and teams
3-4 years experience in quality establishment
Have strong abilities in all applicable cooking techniques and practices.
Ability to read, write, and speak fluently in English.
Ability to work all stations in an outlet, work off prep list and complete station set up in time allotted, fabricates items to standard during service and completes prep list for next service period.
Has mastered knife skills.
Must be able to expedite production line during service period.
Have the ability to manage the outlet during the Chef's absence, supervise all stations and operate to standards.
Understand, and practice all aspects of cost control.
Should have the culinary ability to work shifts in any station in any outlet.
Must be able to ski or snowboard intermediate level of terrain

Responsibilities

Adheres to Copper Culinary Guidelines.
Serve Safe Certified
Owns proper culinary tools.
Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills.
Understands the importance of Standards, Speed, and Quality.
Should have the ability to be responsible for a single department of an operation.
This employee supports company philosophy, goals, and objectives.
Preps and works assigned station quickly and cleanly.
Follows prep sheets accurately and with a sense of urgency.
Prepares food to the specifications of the Chef.
Reads, understands, and follows recipes and standards.
Takes responsibility for the product used in their outlet and manages it to assure a quality product.
Responsible for and supervises lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained.
Responsible for production on own station and coordinates with lower rated cooks on their stations (have a high level of kitchen awareness)
Advises upper management of anticipated problems.
Assists in the menu development process.
Assists in the direction and supervision of staff.
Assist in the creation, usage, and follow through of prep lists, cleaning lists, andனுடைய closing lists.
Assists in ordering food
Demonstrate teamwork and co-operation with service staff.
Completes any reasonable task assigned by manager or Chef.
Takes direction from: Chefs and outlet managers.
Assists with overall restroom cleanliness and duties when needed.
Time Keeper, Labor Tool, F&B staff meetings, Chef’s meetings, Resort Manager Meetings, Scheduling, Inventories, and Food Orders.
Touch Tables, guests’ menu questions, and guests’ special requests (including gluten free, vegetarian, and vegan requests)
Functions as an ambassador of Copper Mountain, modeling and sharing the Copper “culture” with our guests and employees. Upholds the most professional image. Continually strives to exceed our guest’s expectations and create memories for our guests and staff.
All Leadership team members are expected to participate in the company’s Front Line Assist program to assist in operations as needed, as well as to participate in Leadership events such as meetings, required trainings, and participating in employee dinners/events.
Supervises all kitchen foreman, cook levels 2-4, dishwashers, and any crew members on staff
Culinary leader in all aspects of ongoing training, food quality and food safety