Jr. Sous Chef

Job Description

Summary

The Jr. Sous Chef will assist in maintaining smooth operations of the kitchen during assigned shift. Ensures food is prepared according to Executive Chefs specifications and assist in training line staff to the Hotel/ Kitchen standards. Responsible for the kitchen operations in the absence of Chef on duty. 

Job Posting Deadline 

Applications for this position will be accepted until May 15, 2024. 

Essential Job Functions

•   Set up his/her own station and mise en place to Executive Chef Specifications and recipes

•   Cook and prepare food to order on daily basis

•   Properly stores all mise en place and submit production needs for following day by shift end

•   Works all stations as required

•   Develop and train line staff including externs to standard performance level

•   Assure safe and clean work conditions for all personnel

•   Communicate with the Sous Chef on duty to assure proper service according to his assigned shift

•   Report to work on time in a neatly groomed and acceptable manner as outlined in the employee handbook

•   Be a role model to others

•   Remind our team that special orders are the reason we get a paycheck

•   Follow all policies and procedures for the Food and Beverage Department, The Little Nell and Aspen Ski Company

•   Expedites Lunch or Dinner service from inside the line as needed

•   Supervises and coordinates the line crew to achieve assigned tasks according to Ajax Kitchen standards 

•   Maintains with Sous Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas

•   Attends department meetings as required

•   Communicates and reports any mechanical problems with the Engineering Department or Sous Chef

•   Discuss and make Chef on duty aware of guest’s comments or complaints

•   Assist in daily inventories as needed

•   Is familiar with Hotel fire, safety and health procedures. Assist in emergency and security procedures as directed by management

•   Completes special tasks and projects assigned by the chef and assist others in the Food and Beverage Division as business volumes and staff levels demand

•   Maintains a 100% satisfaction rate and takes full responsibility for food quality

•   Attends assigned management training classes

•   Diligent and economical use of labor, and product

•   Checks daily the quality and level of all line station mise en place

•   Learn to read a P&L, learn to understand the dynamics of labor and food cost management

•   Assist culinary team in achieving labor and food budgets

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