Posted in: Other in Colorado | Posted: |
Job Description
Summary
The Sous Chef will maintain smooth operation of the Kitchen during assigned shift. Ensures food is prepared according to Chef’s specifications and trains employees to the hotel / kitchen standards.
The budgeted salary range for this position is $70,000-$75,000. Actual pay will be dependent on budget and experience, all salaried roles are eligible for bonus.
Job Posting Deadline
Applications for this position will be accepted until May 15, 2024.
Essential Job Functions
• Provides back up, support, and covers shifts in Element 47, Ajax Tavern, and Banquets
• Expedites Breakfast and lunch or dinner service according to assigned shift
• Assists in the administration of the Culinary apprenticeship program including coaching, mentoring, and demonstrations
• Supervises and schedules Stewarding department
• Communicates with the restaurant manager regarding staff performance, guest comments, special requests, menu changes etc.
• Trains staff to standard performance levels
• Assures safe work conditions for all personnel
• Communicates any mechanical problems with the Engineering Department
• Maintains cleanliness of all kitchen production and storage areas
• Communicates discrepancies form standard with the Executive Chef
• Assists in writing menu descriptions for all new dishes and rolling out in advance to Front of House staff
• Assists with production of menu items
• Assists with menu development in all outlets
• Assists with inventory
• Ensures food costs are at the forefront of menu development, systems, and pricing
• Enters all new menu items in chef tech
• Schedules and monitors staffing levels being mindful of budget and volume levels
• Culinary Payroll
• Inspects product quality, pricing, and sources provide the best quality/value
• Ensures approved vendors are being utilized whenever possible
• Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries.