Sous Chef: Sawmill Pizza And Taphouse

Job Title:Sous Chef

Job Status: Year Round 10 Months

Compensation and Benefits:

• Compensation: Proposed hiring rate of $1,923.08 to $2,050.00+ biweekly amount, actual pay will be adjusted based on experience.
• Benefits:This position is eligible to enroll in company subsidized medical, dental, vision, flexible spending, HSA, life/disability options; season pass for employees/dependents and privileges at several other resorts. Several discount programs (i.e. food & beverage, retail/rental, tickets, etc.) also available.

Job Summary:

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.

Essential Duties and Responsibilities:

• 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.
• Assists in the direction and supervision of staff.
• Responsible for production on own station and coordinates with lower rated cooks on their stations (have a high level of kitchen awareness)
• Demonstrate teamwork and co-operation with service staff.
• Takes responsibility for the product used in their outlet and manages it to assure a quality product.
• Reads, understands, and follows recipes and standards.
• Assists in ordering food
• Understands the importance of Standards, Speed, and Quality.
• Takes direction from: Chefs and outlet managers.
• Follows prep sheets accurately and with a sense of urgency.
• Serve Safe Certified
• Prepares food to the specifications of the Chef.
• Assists with overall restroom cleanliness and duties when needed.
• This employee supports company philosophy, goals, and objectives.
• Advises upper management of anticipated problems.
• Adheres to Copper Culinary Guidelines.
• Should have the ability to be responsible for a single department of an operation.
• Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills.
• Owns proper culinary tools.
• Completes any reasonable task assigned by manager or Chef.
• Assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists.
• Assists in the menu development process.
• Preps and works assigned station quickly and cleanly.

Supervisory Responsibilities:

• Culinary leader in all aspects of ongoing training, food quality and food safety
• Supervises all kitchen foreman, cook levels 2-4, dishwashers, and any crew members on staff

Personal Attributes:

• Professional appearance. Adheres to all grooming guidelines
• Can handle fast paced, potentially high-pressure environment
• Is able to work any hours of the day, any days of the week
• Is honest and has the highest integrity
• Is organized in tasks. Sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.
• Is supportive of Core Values
• Sets the example for others and is above reproach
• Is flexible with hours and days of work
• Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules.
• Prioritizes and re-prioritizes personal time and work, to have a good balance in life
• Is able to handle and manage confidential information
• Follows established policies and procedures

Requirements:

Basic Requirements:

• The senses of taste and smell are used frequently
• Must own non-slip shoes
• The use of hands and arms for periods of up to six hours
• Peripheral, color, and depth vision are essential
• Standing or walking for up to six hours
• Due to the sensitive nature of this position, a criminal background check will be conducted after position is accepted. This background check will be done in accordance with standards enacted under the Fair Credit Reporting Act.
• The ability to lift 75 pounds

Preferred Experience and Special Skills:

• Have strong abilities in all applicable cooking techniques and practices.
• Ability to read, write, and speak fluently in English.
• Understand, and practice all aspects of cost control.
• Should have the culinary ability to work shifts in any station in any outlet.
• Has mastered knife skills.
• Understands and practices HACCP principles.
• 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.
• 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.

POWDR-Copper Mountain, LLC is an equal opportunity employer and that race/color/religion/sex/sexual orientation/gender identity/national origin/disability/protected veterans or any other applicable status protected by state or local law, are not taken into account in any employment decision. We offer competitive benefits, employee housing, and a unique work atmosphere. All of our job opportunities are located at Copper Mountain Resort in Summit County, Colorado. 90 miles west of Denver, we are situated in the heart of Colorado's playground. All candidates must fill out an application to be considered for employment.

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