Sous Chef - Aerie

Sous Chef

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.

Compensation: Proposed hiring rate of $2,222.46 to $2,330.77+ 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.

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, and 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)

This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of POWDR-Copper, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others.

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.

This position is a seasonal position and may have fluctuations in hours worked based upon overall business volumes.

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.

Is honest and has the highest integrity.

Is able to handle and manage confidential information.

Professional appearance. Adheres to all grooming guidelines.

Follows established policies and procedures.

Is supportive of Core Values.

Sets the example for others and is above reproach.

Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules.

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.

Can handle fast paced, potentially high-pressure environment.

Is flexible with hours and days of work.

Is able to work any hours of the day, any days of the week.

Prioritizes and re-prioritizes personal time and work, to have a good balance in life.

The ability to lift 75 pounds.

Standing or walking for up to six hours.

The senses of taste and smell are used frequently.

The use of hands and arms for periods of up to six hours.

Peripheral, color, and depth vision are essential.

Must own non-slip shoes.

Must be at least 18 years old.