Restaurant Sous Chef

Company: McGuire Moorman
Location: Aspen
Posted on: August 7, 2022

Job Description:

Description:
Job Title: Sous ChefReports to: Executive Chef/CDC/GMEmployment Status: Full- Time, Exempt-SalaryAt McGuire Moorman Lambert Hospitality we are on a mission to create the world's chicest hotels and restaurants. 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 Chef de Cuisine/preparing meals and aiding in managing/directing the kitchen staff including cooks, waitstaff, and dishwashers. Responsible for collaborating with Chef de Cuisine and FOH management in managing all team members for a cohesive partnership.What we are looking for:

• Making periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment, and employee appearance
• Coordinating all training activities for kitchen and service staff. Includes identifying training needs, as well as the implementation of programs to address training needs
• Developing recipes and portion specifications, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints
• Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
• Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas
• Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations
• Performing other work-related duties as assigned
  
  Requirements:
  
  • Excellent verbal and written communication skills.
  • Excellent interpersonal and customer service skills.
  • Excellent organizational skills and attention to detail.
  • 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 Google Suite
  • At least two years related experience required.
  • At least one years previous kitchen experience (cook, lead cook, sous chef) experience in a well-established restaurant
  • An equivalent combination of relevant education and/or experience consideredPhysical 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 finger, 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.PM22PI187427629

Keywords: McGuire Moorman, Aspen , Restaurant Sous Chef, Other , Aspen, Colorado