Sous Chef |
| Oct. 20, 2009 - Nov. 20, 2009 |
| Location: | Breckenridge, CO |
| Salary Range: | DOE |
| Exempt/Non-Exempt: | Exempt |
| Benefits: | Yes |
| Employment Type: | Year-Round Full-Time |
| Department: | Kitchen |
| Description: | Our team is looking for qualified applicants with dynamic personalities and positive attitudes.
Find fun and enjoyment in working with others in a beautiful year-round mountain environment.
Fit your lifestyle into your career.
Apply at Beaver Run Resort today!
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| Duties: | Produces high volume quality food stuffs in a professional and well organized manner. Prepare fine sauces and salads. Provides high level of service. Works in the higher level of culinary atmosphere for prominent dining room. Able to produce high volumes of quality food items in minimal amounts of time keeping in mind consistency and cost consistancy along with cost awareness in regards to profitablity. Strong motivation skills a must. Should be clean and neat. Must have own knives and tools. Good plate presentations. Professional foods with creative flair while maintaining quality standards. The Sous chef takes yearly responsibilities for the culinary department. He is responsible directly for food, labor and operating costs. He is expected to monitor expenses and adjust to business levels as budget allows. This person determines pars and production levels for his or her staff. In collaboration with the Executive Sous Chef or Executive Chef, this person determines specifications, portions, recipes, style and presentation for the food required. This person is responsible for utilizing food efficiently to produce the greatest quality possible. This person is responsible for daily production lists, cleaning lists, line set up lists, employee coaching, disciplinary reports and attending safety meetings. A Sous Chef may be assigned to any F&B outlets as needed. |
| Qualifications: | Requires long hours on feet. Some lifting of 60+ lbs. Able to handle stress and work well under pressure and provide friendly service. Must speak and read English. Associates Degree or equivalent from two year college or techinal school or 6 months to one year related experience. High degree of skill in his or her field. Participates in shows, challenges and contests. Invents energy in learning and teaching, acquiring new skills and in identifying others who would like to learn. Studies contemporary, classic, ethic, regional and international cuisine. Is very interested in technique and style. Has the knowledge and ability to work, direct and develop any station in the kitchen. |
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