Executive Sous Chef - The Little Nell

Company: The Little Nell
Location: Aspen
Posted on: August 5, 2022

Job Description:

Job DescriptionCompany Description

The city of Aspen at our front door, Aspen Mountain at our back door. And in between, a gathering place for the free-spirited. We're proud of our 5 Stars and 5 Diamonds -- hospitality is our passion. From our kitchens to our cellars, with their 20,000 bottles of wine, from the Concierges in our lobby to the Concierges on our mountains, and from family adventure to après ski, this hotel is, guests have said, "the Aspen of Aspen."Job Description

Summary The Executive Sous Chef will support the directives of the Executive Chef with upholding the highest of standards with quality cuisine, cleanliness, communication, food and labor cost management, professionalism & innovation Essential Job Functions Assisting the Executive Chef in all areas of menu development and food related operations for all outlets. Supervises all kitchen employees and all kitchen activities at assigned property. Overseeing and coordinating all kitchen activity. Responsible for maintaining consistent high quality of all kitchen production. Expedites Breakfast and lunch or dinner as needed to assist Outlet chefs. Responsible for keeping the kitchen, kitchen storage facilities, coolers and kitchen equipment clean and in good operating condition. Communicates any mechanical problems with the Engineering Department. Oversees scheduling of kitchen staff according to needs. Also responsible for staff coordination for banquets and live stations. Gives final approval of weekly schedule for all culinary departments. Responsible for punctual and accurate inventory procedures. Responsible for oversight of payroll and daily Kronos editing. Responsible for completing and turning in all HR paperwork on time. Responsible for overseeing and purchasing of all products up to and including foodstuff, chemicals, sundries, linen, uniforms and kitchen equipment. Responsible for ensuring proper coding and transfers of said product. Orders and controls food storage and pars in unison with the operation. Control all food invoices. Adhere to established purchasing, receiving, storing and issuing procedures Responsible for controlling food and labor costs through proactive planning, scheduling and purchasing. Training, cross training and development of staff. Including, proper use of equipment. Monitoring and stimulating outlet chefs, continued training, special projects and development. Attend weekly operations meetings. Is familiar with property fire and safety procedures. Assist in emergency and security procedures as directed by the Planning Committee. Consistently checks market for new ideas, cooking techniques and products, then brings these ideas to culinary staff meetings. Conduct monthly culinary and stewarding departmental meetings, to include agenda and minutes. Oversees the daily preparation and participates in food production, including temperatures of line product. Monitors punctuality, attendance, staff appearance, quality of uniforms and participates in food production. Coordinate any activity that overlaps with or concerns other departments with their respective department heads. Oversees all aspects of Stewarding department, including breakage control procedures, also responsible for the quantity, care and condition of plates, bowls and all food service vessels. Responsible for monitoring production levels of all stocks and sauces, butchery and mis en place for any and all stations in all kitchens. Oversee proper use and storage of cleaning supplies and chemicals. Responsible for providing for total maintenance and sanitation in all food production and service areas, including staff food safety education. Report to work punctually and in a neatly groomed and acceptable manner as outlined in the employee handbook. Be a role model to the staff. Assure that all employees are screened properly, received the hotel's orientation program and are informed of rules and regulations. Create special cleaning task schedule, implement and supervise its completion to include: coffee and coke machines, banquet storage, loading dock and dry storage. Assist with china, silver and glass inventory. Company vehicles: Responsible for all catering vehicles in the possession of the culinary staff. Responsible for maintenance, cleanliness and location of keys and vehicles. Responsible for the safety of staff. Responsible for HACCP and MSDS. Serve as liaison between banquet and catering departments. Overseeing and participating in banquet functions. Work a flexible schedule reflecting business demands, banquets, etc Inspect (using self-inspection checklist) all areas of responsibility for cleanliness and working conditions. Ensure that glass, cardboard and plastic are recycled. 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. The budgeted salary range for this position starts at $95,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus.Qualifications

Expert in all cooking techniques. Organization, coordination and communication. Familiar with Hotel policies, fundamentals of operation and company philosophy. Should have fundamental math and accounting skills.

Additional Information

Supervision Given and Received Given: Exercises general supervision over restaurant culinary team. Assigns a variety of routine tasks, sets general expectations of results expected within company's policies and procedures. Responsibilities include but are not limited to, interviewing, hiring, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Received: Works under general supervision of Executive Chef. Receives continuing or individual assignments according to supervisor's directions and may perform routine tasks. Expectations of the quality, quantity and deadlines are clearly set. Instructions, advice and assistance available as needed. Work is reviewed on demand or during scheduled check-ins. Work Environment and Physical Demands Ability to be on your feet, kneel and bend for extended periods of time Regularly work in adverse conditions and requiring the use of protective apparel/equipment to prevent exposure to the elements as well as an office environment and may be required to walk on slippery and uneven surfaces Must be able to lift, push or pull occasionally up to 50 lbs. individually or with assistance 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.     This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen Skiing Company / ASPENX / The Little Nell / Limelight Hotel is an equal opportunity employer. For an overview of Aspen Skiing Company's benefits and other compensation visit aspensnowmass.com/jobs/benefitsAs of March 11th 2022, Aspen Skiing Company, ASPENX, The Little Nell, and The Limelight Hotels will no longer require all active employees to be fully vaccinated in the workplace. Read more about our policies as it relates to employee safety here

Keywords: The Little Nell, Aspen , Executive Sous Chef - The Little Nell, Hospitality & Tourism , Aspen, Colorado