Sous Chef - Foundry Restaurant

SUMMARY
The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned)

• Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items.
• Directs food apportionment policy to control costs.
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner.
• Tests cooked foods by tasting and smelling them to ensure consistent quality.
• Devises special dishes and develops recipes.
• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
• Establishes and enforces nutrition and sanitation standards for restaurant.
• Maintains organized and clean work environment.

SUPERVISORY RESPONSIBILITIES
Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE
Bachelor’s Degree (B.A.) or equivalent from four-year college to technical school; or two to four years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS
Ability to read and write common business levels of correspondence, memos, and formatted letters. Ability to effectively present information in one-on-one and group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts, interest and commissions, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

COMPUTER SKILLS
Basic understanding of computer use, email and Microsoft Office Word.

CERTIFICATES, LICENSES, REGISTRATIONS
Must be ServSafe certified. Opportunity to attend the seminar will be provided in some cases.

OTHER SKILLS & ABILITIES
Ability to be creative and willing to try new recipes and ideas.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions; extreme cold and extreme heat. The noise level in the work environment is usually loud.

RESORT CONDITIONS
This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multilevel buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Work days and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays

WHY WORK AT JAY PEAK?

We’re a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We’re rewarded fairly for our collective efforts and encouraged to pursue individual goals. We’re a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It’s not for everyone but we’re not looking for everyone-we’re looking for you.

IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU’LL GET

• Wages ranging from $24 - $26/hour
• Paid Vacation & Sick Time
• Paid Maternity & Parental Leave
• Medical, Dental, Vision, Accident, Hospital Indemnity, Life & Disability Insurances
• 401k program eligibility with employer match after a year of employment with 1,000 hours of service
• FREE or deeply discounted season passes for you and your dependents
• Employee Recognition Programs (including daily, monthly, yearly, and seniority programs)
• Seasonal employee parties
• Regular free employee breakfasts/lunches, family events, and parties
• For a full listing of employee perks both on and off-property, click here