Sous Chef, Las Monta-as
Company: McGuire Moorman
Location: Aspen
Posted on: March 18, 2023
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Job Description:
Description:Job Title: Sous ChefReports to: Executive
Chef/GMEmployment Status: Full-Time, Exempt-SalaryAt McGuire
Moorman Lambert Hospitality we are on a mission to create the
world's chicest hotels. Led by visionary hotelier Liz Lambert, and
powerhouse restauranteurs Larry McGuire & Tom Moorman, we believe
in a seamless combination of food, service, and design. We create
refined hospitality through attention to detail, storytelling, and
extraordinary dining and retail experiences.MML is expanding at a
steady pace. We currently manage and own the 75-room Hotel Saint
Vincent in New Orleans, and we have two hotel projects in
development in Aspen and in Austin that we will also own and
manage. In addition to the nearly twenty restaurants, we currently
operate or have under development, MML is also the F&B
consultant at the Austin Proper Hotel, overseeing three
restaurants, banquets, and in-room dining across the property. MML
has a unique plan to own and operate each of its properties and the
financial backing to only take on special projects in places we
want to spend time.We are looking for a team leader who is
energetic, detail-oriented, analytical, rigorous, highly organized,
passionate about hospitality, and experienced. This Individual
should also create a culture of diversity, inclusivity,
collaboration, and teamwork. Advanced interpersonal skills to help
navigate complex working relationships and a strategic mindset that
allows to plan and develop talent management, training, and
safety.Essential Functions and Duties:The Sous Chef is responsible
for executing the menu and assisting in menu planning with the
Executive Chef including preparing meals and aiding in
managing/directing the kitchen staff including cooks, waitstaff,
and dishwashers. Responsible for collaborating with the Executive
Chef and FOH management team in managing all team members for a
cohesive partnership.What we are looking for:Making periodic and
regular inspections of units to observe the quality of food
preparation and service, food appearance, and cleanliness and
sanitation of production and service areas, equipment, and employee
appearanceCoordinating all training activities for kitchen and
service staff. Includes identifying training needs, as well as the
implementation of programs to address training needsDeveloping
recipes and portion specifications, nutritional needs, product
specifications, ease of preparation, and established procedures and
budgetary constraintsParticipating in other menu planning
activities including the determination of purchasing
specifications, product, and recipe testing, and menu
developmentAssisting operation managers as requested in areas such
as plate presentation, special function menu planning, and the
design of new service areasEnsure that food costs do not exceed 28%
for this propertyPreparing operational reports and analyses setting
forth progress, adverse trends and making appropriate
recommendationsPerforming other work-related duties as assignedWork
a minimum of 50 hours/weekRequirements:Required Skills and
Abilities:Excellent verbal and written communication
skills.Excellent interpersonal and customer service
skills.Excellent organizational skills and attention to
detail.Working understanding of human resource principles,
practices, and procedures.Excellent time management skills with a
proven ability to meet deadlines.Ability to function well in a
high-paced and at times stressful environment.Proficient with
Microsoft Office SuiteAt least two years of related experience is
required.Education and Experience:Two years of progressive
experience in high-volume food production or cateringAt least
one-year previous kitchen experience (cook, lead cook, sous chef)
experience in a well-established restaurantAn equivalent
combination of relevant education and/or experience
consideredAbility to work in a high-stress environmentPhysical
Requirements: The physical demands described here are
representative of those that must be met by an employee to
successfully perform the essential functions of this position.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the functions. While performing the duties
of this position, the employee is regularly required to talk or
hear. The employee frequently is required to use hands or fingers,
handle, or feel objects, tools, or controls. The employee is
frequently required to stand; walk; sit; reach with hands and arms;
climb or balance, and stoop, kneel, crouch, or crawl. The employee
must occasionally lift and/or move up to 25 pounds. Specific vision
abilities required by this position include close vision, distance
vision, color vision, peripheral vision, and the ability to adjust
focus. The noise level in the work environment is usually
moderate.MML Hospitality is an equal-opportunity employer. We do
not discriminate based on race, color, religion, national origin,
gender, age, marital status, sexual orientation, disability,
veteran status, or any other prohibited basis. It is our intention
that all qualified applicants be given equal opportunity and that
selection decisions be based on job-related
factors.PM22PI206726207
Keywords: McGuire Moorman, Aspen , Sous Chef, Las Monta-as, Hospitality & Tourism , Aspen, Colorado
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