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
Click
here to apply!
|