Sous Chef - Alice's Table

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.
• 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.

SPECIAL QUALIFICATIONS/REQUIREMENTS

• Must be ServSafe certified
  • Opportunity to attend the seminar will be provided in some cases
• Ability to be creative and willing to try new recipes and ideas

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 starting at $24 per hour
• Paid Sick Time
• 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