Sous Chef at Manor Vail Lodge ($31-$36/hr)

Job DescriptionJob DescriptionSummary: Work with the Executive Sous Chef to ensure that the morning, afternoon, evening, banquets crew function seamlessly as a team in the consistent delivery of excellent food that meets the specifications and quality requirements. The Sous Chef acts as a kitchen supervisor at all times, co-leading the kitchen when the Chef is present and assuming sole responsibility for all aspects of kitchen operations in the Chefs absence.Benefits available: Health Care benefits (medical, dental, and vision), Life Insurance, Accident and Critical Illness plans after 30 days, Retirement Benefits with a company match program, PTO benefits which include vacation, holidays after 90 days, and CO sick leave/FMLA leave plans, and other discount programs and Parking.Looking to fill the position by 5/15/2025.Earn between $31-$36/hr based on experience.Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans, assigns, schedules, delegates and apportions work among kitchen crew and maintains appropriate kitchen-crew staffing levels.Controls overall quality, consistency, preparation and presentation of all products served to the customer.Monitors and controls costs of kitchen operations, including food costs, portion control, labor costs and kitchen supplies.Receives goods and verifies weight, quality, counts, size and pricing against invoice.Responsible for removing items from shipping boxes, storing them in the appropriate containers with date and product description. Ensure that all items are dated.Ensures maintenance of kitchen-department sanitary standards in compliance with federal, state and local law and Company specifications.Assists Chef in implementation of corrective actions in response to Environmental Reports.Supervises and manages compliance with federal, state and local health, sanitation and worker-safety agencies.Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.Gives instructions to cooking personnel in fine points of cooking.Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.Assumes responsibility for kitchen in absence of Executive Sous Chef.Stay current with trends by utilizing industry books, magazines and multimedia avenues.Responsible for ensuring food is displayed and set up and broken down properly for banquet functions.Assist in counting and organizing products for monthly inventory.Ensure that invoices are logged and delivered to the Executive Sous Chef each day.Work in a cooperative work environment, which focuses on trusting relationships, ethics, dignity, maximum productivity and team member morale.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/Experience:Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.Language Ability:Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.Math Ability:Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.Computer Skills: Working Knowledge of Microsoft Office Products. Certificates and Licenses: Current ServSafe Certification or able to obtain one Supervisory Responsibilities: Directly supervises three 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 disciplining employees; addressing complaints and resolving problems.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 regularly exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid conditions (non-weather);work in high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outdoor weather conditions; extreme cold (non-weather);extreme heat (non-weather);risk of electrical shock and vibration.The noise level in the work environment is usually moderate.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; climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus.

Created: 2025-04-29