WP - Food & Beverage - Sous Chef - Full Time - Winter Seasonal - Full-time / Part-time

Job Description

WINTER PARK RESORT OVERVIEW

Opened in January of 1940, Winter Park Resort is the oldest continuously operating resort in the U.S., and located just 67 miles NW of Denver, is the closest major ski resort to the City. Owned by the City and County of Denver, and managed by Intrawest/Winter Park Operations Corporation, Winter Park is part of the rich history and tradition of Denver mountain parks, and is also one of Intrawest’s premier destination resorts in North America. Winter Park’s traditions are deeply rooted in railroad, logging, and the early exploration of Grand County and the local Fraser Valley. Our mission is to “create the best memories, again and again,” for our guests, our employees, our community, and our strategic partners.

POSITION SUMMARY

Accountable for the kitchen operations of designated Food and Beverage outlet at Winter Park Resort Meets and/or exceeds established targets and standards for employee satisfaction, guest satisfaction, and financial perforamnce. This includes all aspects of food sales, operating expenses, control systems, operating standards, people management, and the development of unique experiences for our guests.

Develops and trains all culinary outlet Food and Beverage employees. Including skills training and food safety training.

Develops menus, standardized recipes and relevant menu costs for the outlet.

Supports the outlet Food and Beverage Manager with strategic and future planning as it relates to the Food and Beverage outlet.

ESSENTIAL DUTIES

• Assist in operating outlet within budgetary guidelines.
• Responsible for quantity and quality of production in entire kitchen
• Create artistic buffet presentations.
• Thoroughly understand the financial procedures used at this resort.
• Will complete training programs within 90 days of employment.
• Responsible for daily operation and production of their outlet.
• Ensures entire outlet operates under HACCP guidelines.
• Ensures staff adheres to Culinary Guidelines.
• Performs management: Paper work; employee reviews, employee consultations, disciplinary action, workers comp form, first injury reports, culinary guidelines and uniform paperwork.
• Scheduling, costing schedule, and cost transfers.
• End of Month Responsibilities.
• Taking and extending physical inventory and making sure all transfers are accounted for
• Operates outlet to set standards for food program.
• Checks quality of all food served and produced.
• Responsible for scheduling staff for external training classes.
• Ensure that staff has proper (usable) equipment to perform tasks, and make sure it is in good working condition.
• Responsible for ordering and receiving all provisions needed for outlet operation.
• Supports company's goals and philosophies
• Act as a spokesperson for the culinary department by giving information to culinary and service staff.
• Constantly refine kitchen systems and techniques.
• Meet with outlet managers on a regular basis.
• Timely in regards to meetings, reports and deadlines.
• Sets example and develops all culinary staff.
• Performs all duties in own outlet and any outlet they may be assisting in.
• Addresses and corrects all culinary issues promptly and fairly.
• Works with an ongoing concern for menu development.
• Must be willing to work weekends and holidays
• Employee must smile and create a positive work environment
• Must spend 80% of his/her time in kitchen 20% in the office
• Must keep recipes up to date
• Must keep recipe binder up to date, clean, and in good condition
• Must make using recipe card mandatory
• Must perform daily shift meetings
• Must perform detailed line checks before each shift
• Must constantly encourage communication and organization
• Must be dedicated to achieve consistent ticket time goals
• Must manage the “flow” and not get tied to a single task
• Must stay current on market trends

This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.

EDUCATION & EXPERIENCE REQUIREMENTS

Education:

• High School Diploma or GED required
• Must have a degree from a two year culinary school and three years of experience in a quality establishment or five years related professional experience in a quality establishment

Experience:

• Minimum three years supervisory experience required

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• Working knowledge of Microsoft Office and basic computer functionality required
• Valid US Driver’s License and clean motor vehicle record desirable
• Must Possesses a solid knowledge of food safety, food handling and production techniques

• Is proficient in a wide variety of culinary skills enabling the Chef to effectively train staff.
• Has a general understanding of major world cuisine’s and their traditions.

TRAVEL REQUIREMENTS (if applicable)

PHYSICAL DEMANDS AND WORKING CONDITIONS

This position may be required to work evenings, weekends and holidays.

Food Service Environment:

• Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours.
• While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
• Frequently required to climb or balance and taste or smell.
• Regularly lift and/or move up to 40 pounds on a regular and continuing basis.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions

OTHER DUTIES AS ASSIGNED:

This position description is an overview of the scope of responsibilities for the role described above. With the evolution of Winter Park Resort, the responsibilities of this position may change as may the dates associated with many of the tasks. During these times of change, this position requires the flexibility and willingness to accept new responsibilities and potentially transfer others. It will also be the responsibility of any employee of Winter Park Resort to be a positive influence on the transformation of the resort and its associated lines of business.

AN EQUAL OPPORTUNITY EMPLOYER:

Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal

employment opportunity in any term, condition, or privilege of employment.

We do not discriminate against applicants or employees on the basis of age, race, sex, color, religion, national origin, disability, sexual orientation, gender identity, veteran status, or any other status protected by state or local law.

Winter Park Resort will make reasonable accommodation for qualified individuals with known disabilities unless doing so would result in an undue hardship to Winter Park Resort. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.

This job description in no way states or implies that these are the only duties to be performed in this position. I understand that this document does not create an employment contract, implied or otherwise, other than an “at will” relationship.