Sous Chef

Sous Chef

Job Details

Job Location

Killington, VT

Position Type

Full-Time Year Round

Description

Compensation and Benefits:

Compensation: Starting wage $24.00, adjusted based on experience

Benefits: Full-time, year-round, benefitted position including;

Optional company subsidized medical, dental, vision, flexible spending account, health savings account, employer paid short term disability & long-term disability offerings

401(k) retirement plan (with company match up to 5%)

Paid parental leave

Paid time off, holiday and sick pay

Free season pass for employee/dependents

Privileges at several other resorts

Several discount programs (i.e. food & beverage, retail/rental, friends & family tickets, etc.)

Job Summary:

The Sous Chef will assist the Executive Chef in all food aspects. This culinary leader will supervise the daily BOH operations of a multi-faceted food and beverage operation and coordinates the preparation and execution of food for a variety of outlets.

Summary of Key Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

Maintain all procedures set up by chef in all areas even when the chef is not on the premises

Clean and/or organize walk in refrigerators and freezers

Learn all menus and be able to execute them

Assist chef in training of all employees

Set up and execute sanitation schedule assisting chef in creating a clean working environment

Supplying chef with Sous Chef report on Chef's Day off

Learn computer system, purchasing guides, recipe log, chef's daily log and notes

Assist in month end inventories, physical and invoice updating

Weekly purchasing inventories properly filled out and passed in

Receive food and properly store in correct and allotted areas

Provide superior service to our customers (internal and external) at all times. Follow the Resort Etiquette Guidelines while interacting with the guest and respond to all guests in a courteous efficient manner

Perform other duties as assigned

Qualifications

Basic Qualifications:

Must have training in a culinary arts school or apprenticeship with professional chef.

A broad and in-depth professional knowledge and skills in food preparation, cooking, and presentation; menu planning, ordering and inventory control; quality and production control; and other aspects of kitchen management are required

Required Knowledge, Skills, and Abilities:

Ability to learn quickly

Ability to understand and carry out oral and written instructions and request clarification when needed

Strong interpersonal skills

Ability to work as part of a team

Ability to build relationships

Ability to stand for long periods of time