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Executive Sous Chef at Manor Vail Lodge

Company: Benchmark Manor Vail Lodge
Location: Vail
Posted on: June 9, 2021

Job Description:

Benchmark s company culture is central to our management philosophy. The company s stated purpose is to provide an entrepreneurial environment where determined people dare to create, share, and build futures.To be the benchmark by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.Job Description Summary:The Executive Sous Chef in collaboration with Director of Food and Beverage will be responsible for the overall food service, throughout the property (Breakfast, The Fitz, and Banquets), and providing the optimal service possible while operating within predetermined budgetary limitations. The Executive Sous Chef will be a hand in the operation position.Job Description:Maintain and strictly abide by state sanitation/health regulations and resort requirements strictly enforce policy with all members of the culinary team - KEEP YOUR KITCHENS CLEAN!Manage culinary area and staff assigned; Banquet, Breakfast Room, Lunch/Dinner, Prep & Stewarding. Communicate problems and concerns promptly with the Department HeadMaintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, safely and properly.Maintain complete knowledge of and direct compliance with all departmental/resort policies and procedures.Meet with Department Head to review assignments, anticipated business levels, changes and other information pertinent to job performance and direction of culinary associates.Work with Department Head on menu changes and enhancements.Attend and contribute to monthly culinary meetingsReview banquet event orders if applicable and make note of any changes; post all function orders for each respective 7 day week.Ensure that scheduled staff has reported to work; document, and, if necessary discipline, any late or absent associates.Coordinate breaks for scheduled staff, as necessary.Prepare/assign production and prep work for all Cooks and inspect for completion.Prioritize all tasks and ensure they are completed in a correct and timely fashion.Communicate additions and changes to daily kitchen assignments before or as they arise during each shift.Ensure that all shift(s) complete all mise en place necessary to conduct their respective service.Ensure that staff completes functions in a timely fashion for the required service.Ensure completion of opening duties:Set up work station with proper tools, mise en place and equipment according to kitchen standards, as necessary.Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure that everything complies with kitchen standards.Check production schedule and daily pars. Ensure that daily production is organized, prioritized and on track.Restock dry goods, fresh products, cooking wines in the appropriate areas as per need.Ensure that all orders are properly received, inspected and put away in an orderly and timely manner.Fabricate proteins necessary for impending service.Inspect and maintain the cleanliness and organization of kitchen and all workstations. Rectify any deficiencies.Check P.O.S. terminals and ensure that ALL printers have paper and are in working order.Inform Department Head and/or Front of the House manager and service staff of any shortages or 86 d items affecting the restaurant menu(s). Keep Front of House abreast of quantities of any specials or items that may run out BEFORE they run out.Conduct daily line up with all front and back of house employees. Communicate all necessary information necessary for the day s serviceAssist Cooks whenever necessary to ensure the highest quality items are reaching our guests. Assistance should be given BEFORE a situation becomes critical.Organize and maintain production via prep lists and/or production lists as formulated by the Department Head.Maintain proper storage of all products as specified by Health Department.Direct and assist dishwashers in order to make clean-up efficient.Minimize waste and maintain controls in product utilization in order to attain forecasted food cost.Supervise breakdown work station and completion closing duties according to department standards:Return all food items in clean containers to proper storage areas.Rotate food items as necessary.Organize all storage areas.Clean food prep areas and work stations, reach-ins, walk-in and shelves.Ice down any hot items (sauces, stocks, soups, etc.) and put away when cool.Turn off all equipment.Ensure that closing steward(s) are on track with closing clean-up.Assist with any food ordering and inventoriesWork 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:4 year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience.Language Ability:Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format.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 define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.Computer Skills:To perform this job successfully, an individual should have knowledge of Microsoft Products word processing software and Timesaver payroll systems.Certificates and Licenses:Serve Safe and CEC Certification Required.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 occasionally exposed to risk of electrical shock. 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.The employee must frequently 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.Earns between $63-73k with a potential 10% bonusBenefits available: Health Care benefits (medical, dental, and vision), Retirement Benefits with a company match program, PTO benefits which include vacation, sick time, holidays, and CO leave/FMLA leave plans, Life Insurance, Accident and Critical Illness plans, Discount Room Nights at Benchmark properties and Parking. Associated topics: baker, catering, chef, commercial, corporate kitchen, pizza chef, service, sushi, tavern, team lead

Keywords: Benchmark Manor Vail Lodge, Vail , Executive Sous Chef at Manor Vail Lodge, Other , Vail, Colorado

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