Allred's AM Winter Sous Chef

Duties & Responsibilities

• Oversees daily kitchen operations
• Opening the restaurant, arriving before the line cooks; generally 8 AM start time.
• Execution of lunch service.
• Daily menu planning.
• Prepping the menu for the following day.
• Transitioning the line from lunch to dinner.
• All line cooks must check out with the chef on duty.
• Duties include cleaning of the lunch shelf in the walk in.
• Loading the speed rack for the following days service.
• Removing all AM product from the line.
• Cleaning and sanitizing all work surfaces.
• Sweeping and mopping the line.
• All trash and compost removed.
• Grease trap – ensuring the AM dishwasher has cleaned the grease trap and all necessary logs are complete.
• Auxiliary in après ski service – helping set the station and helping fulfill tickets as needed.
• Auxiliary in receiving of deliveries – helping to organize product into appropriate areas.
• Ensuring proper rotation of stock.
• Tasting, smelling, and observing presentation of food products to ensure conformance with recipes & appearance standards.
• For the buffet this includes tasting and adjusting seasoning as needed prior to the first round of food going out.
• Daily Line Check – tasting all MEP on all stations. Fix or adjust as needed. Use as a teaching moment.
• Responsible for adherence to all current food handling and sanitation requirements.
• Assists in training staff on procedures, knife handling and sanitation standards.
• Works closely with the chef to ensure product is ordered for the buffet.
• First Light Breakfasts Family Meal
• Checks with chef for items that are up for grabs.
• Delegates tasks to line cooks AM staff meal needs to be ready by 10:15.
• Staff meal must be a complete meal. Please put care into this meal.
• Work with PM Sous Chefs to help plan PM staff meal.
• Often times we will have leftover product they can use.
• The PM staff meal must be a complete meal, including protein, vegetables, a salad, and a sweet treat (generally left over from the buffet).
• Supervisory Responsibilities
• Directly Supervises 3-30 employees in the Kitchen Staff.
• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Interviews, hires, and trains employees.
• Plans, assigns, and directs work.
• Appraises performance.
• Rewards and disciplines employees.
• Addresses complaints and resolves problems.

Qualifications

• Must have basic knife skills.
• Must have knowledge of equipment.
• 2-4 years kitchen experience – culinary degree not required but recommended.
• Must be TIPS trained.
• Must be available to work nights, weekends and holidays.
• Must be able to lift at least 100 lbs.
• Thorough knowledge of food and the handling and storage of food.

Education And/or Experience

• High school diploma or general education degree (GED).
• Culinary degree or 2 years experience as restaurant Sous chef or 5 years experience as restaurant line cook.

Physical Demands

• While performing the duties of this Job, the employee is regularly required to stand; walk; 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 sit; climb or balance and stoop, kneel, crouch, or crawl.
• The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment

• While performing the duties of this Job, the employee is regularly exposed to outside weather conditions.
• The employee is frequently exposed to moving mechanical parts.
• The employee is occasionally exposed to wet and/or humid conditions.
• The noise level in the work environment is usually loud.

Pay Rate

The pay rate for this position is $28.00-$31.00/hr DOE.

Benefits

• Ski pass
• Dependent passes (for full time commitment)
• Discounted lift tickets
• Lift tickets at other CO resorts
• Discounted employee shuttles
• Discounted meals and lodging
• Ski school discounts