Sous Chef

Job Details Job Location: Breckenridge, CO 80424 Position Type: Full Time Salary Range: $58,565.00 - $67,000.00 Salary Job Category: Restaurant - Food Service Who We Are Caring is at the heart of everything we do! Beaver Run Resort & Conference Center is located in Breckenridge, Colorado - the heart of the Colorado Rocky Mountains. Nestled between the mountain and Main Street just a few steps away from the ski slopes in the winter and the hiking trails in the summer. With 40,000 square feet of conference and meeting spaces, Beaver Run is the largest conference center in Breckenridge. We are passionate about providing exceptional guest and employee experiences. If you are service and quality minded and enjoy a fast-paced, dynamic environment, we encourage you to apply to be a part of our team. What You'll Do The Sous Chef is a crucial member of the kitchen team, acting in a leadership role and supporting the Executive Chef and Executive Sous Chef. This position will assist in menu creation, plan and direct food preparation, ensure high standards of food quality and cleanliness and manage costs. This role requires strong culinary skills, leadership abilities, and experience in a fast-paced kitchen environment. The ideal candidate will also understand how to manage staff in a positive manor, leading as a teacher. The Sous Chef will partner with the front of house managers and staff to ensure a positive guest experience. This role will assume responsibilities in the absence of the Executive Chef or Executive Sous Chef. Reports to Executive Chef. This position is located on-premises in Breckenridge, CO. Full-time, year-round position with benefits eligibility. Transitional housing may be available. Position starts at $58,565 - $67,000 annual salary DOE Supervisory Responsibilities Assist the Executive Chef and Executive Sous Chef in overseeing 20-25 staff in various positions Manage scheduling, time and attendance, and payroll Train, develop, and manage the performance of staff Partner with HR, and kitchen leadership to hire staff Duties/Responsibilities Assist the Executive Chef and Executive Sous chef with Managing all aspects of daily BOH shift operations including but not limited to managing staff, schedules, ordering, receiving, inventory control, quality control, managing daily costs and budgets, maintain health code compliance, and enforcing all department and company policies, standards and procedures. Estimate daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Prepare and cook a variety of foods and adjusts based on business demands. Estimate and forecast daily/weekly production needs on a regular basis and communicate production needs to kitchen staff. Minimize waste and spoilage by monitoring business demands. Assists with purchasing, receiving and food storage standards. Assists with administrative duties as needed including scheduling, timecards, budgets, staffing, etc. Ensure kitchen equipment is in good working order and used in a safe and proper manner. Ensure full compliance with F&B policies and SOPs, Department of Health and other local, state and federal regulations. What You'll Bring Highschool diploma or GED - required 3+ years' experience in culinary, food & beverage, or related professional area or graduate of an associate or higher culinary school - required 1+ years supervisory/management experience or equivalent experience - required Proficiency with Microsoft Office Outlook, Excel and - required Proficiency in English -written and spoken - required Bilingual Spanish - preferred What We Offer Opportunity for bonuses based on performance and time worked On-site parking steps away from the lifts Employee ski pass purchasing program Hotel + Dining discounts Paid Time Off Insurance: Health Dental Vision Optional Life, Disability, etc. 401k + match This job description is not meant to be an all-inclusive representation of the tasks and duties. Other duties and tasks may be assigned as business dictates. Qualifications Highschool diploma or GED - required 3+ years' experience in culinary, food & beverage, or related professional area or graduate of an associate or higher culinary school - required 1+ years supervisory/management experience or equivalent experience - required Proficiency with Microsoft Office Outlook, Excel and - required Proficiency in English -written and spoken - required Bilingual Spanish - preferred #J-18808-Ljbffr