Sous Chef - Aerie

Copper Mountain Resort is a vacation destination located 75 miles west of Denver, Colorado in the heart of the Rocky Mountains. Three vibrant, pedestrian-friendly village areas host lodging, retail outlets, restaurants, bars, and family activities. During the winter months, Copper's world-class terrain offers skiing and riding for all ages and abilities. Each summer, the mountain transforms into a playground for hikers, mountain bikers, and anyone seeking a genuine Colorado experience. Copper Mountain Resort is also home to Woodward Copper action-sports camps, programs, and training facility. Job Title: Sous Chef Job Status: Year Round 10 Months Compensation and Benefits: Compensation: Proposed hiring rate of $2,222.46 to $2,330.77+ biweekly amount, actual pay will be adjusted based on experience.  Benefits: This position is eligible to enroll in company subsidized medical, dental, vision, flexible spending, HSA, life/disability options; season pass for employees/dependents and privileges at several other resorts.  Several discount programs (i.e. food & beverage, retail/rental, tickets, etc.) also available.    Job Summary: This individual is career oriented, creative, active, and is a culinary leader with general leadership qualities who is able to work unsupervised and manage a kitchen in the Chef's absence.  This person is either a graduate of a two-year culinary program with quality experience or has at least five years’ experience in quality establishments.      Essential Duties and Responsibilities: Adheres to Copper Culinary Guidelines.  Serve Safe Certified  Owns proper culinary tools.  Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills.  Understands the importance of Standards, Speed, and Quality.  Should have the ability to be responsible for a single department of an operation.  This employee supports company philosophy, goals, and objectives.  Preps and works assigned station quickly and cleanly.  Follows prep sheets accurately and with a sense of urgency.  Prepares food to the specifications of the Chef.  Reads, understands, and follows recipes and standards.  Takes responsibility for the product used in their outlet and manages it to assure a quality product.      Responsible for and supervises lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained.  Responsible for production on own station and coordinates with lower rated cooks on their stations (have a high level of kitchen awareness)  Advises upper management of anticipated problems.  Assists in the menu development process.  Assists in the direction and supervision of staff.      Assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists.  Assists in ordering food       Demonstrate teamwork and co-operation with service staff.  Completes any reasonable task assigned by manager or Chef.  Takes direction from: Chefs and outlet managers.  Assists with overall restroom cleanliness and duties when needed.  Administration Duties:  Time Keeper, Labor Tool, F&B staff meetings, Chef’s meetings, Resort Manager Meetings, Scheduling, Inventories, and Food Orders.  Guest Service Duties:  Touch Tables, guests’ menu questions, and guests’ special requests (including gluten free, vegetarian, and vegan requests)  Other Duties as Assigned:  This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of POWDR-Copper, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others.   Functions as an ambassador of Copper Mountain, modeling and sharing the Copper “culture” with our guests and employees. Upholds the most professional image. Continually strives to exceed our guest’s expectations and create memories for our guests and staff.  All Leadership team members are expected to participate in the company’s Front Line Assist program to assist in operations as needed, as well as to participate in Leadership events such as meetings, required trainings, and participating in employee dinners/events.  This position is a seasonal position and may have fluctuations in hours worked based upon overall business volumes.  Supervisory Responsibilities: Supervises all kitchen foreman, cook levels 2-4, dishwashers, and any crew members on staff  Culinary leader in all aspects of ongoing training, food quality and food safety  Personal Attributes: Is honest and has the highest integrity  Is able to handle and manage confidential information  Professional appearance.  Adheres to all grooming guidelines  Follows established policies and procedures  Is supportive of Core Values  Sets the example for others and is above reproach  Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules.  Is organized in tasks.  Sees projects through to the finish.  Has good follow-through and makes it a habit of getting back to people on issues.  Can handle fast paced, potentially high-pressure environment  Is flexible with hours and days of work  Is able to work any hours of the day, any days of the week  Prioritizes and re-prioritizes personal time and work, to have a good balance in life  Basic Requirements: Must be able to lift and carry items up to 75 lbs. Due to the sensitive nature of this position, a criminal background check will be conducted after position is accepted. This background check will be done in accordance with standards enacted under the Fair Credit Reporting Act. Must be at least 18 years old High School degree or equivalent Bending, reaching, climbing Pushing/Pulling Prolonged standing Eye/hand coordination Visual concentr