| Employer: | Beaver Run Resort |
| Job Location: |
Breckenridge - Summit County |
| Employment Type: | Full-Time |
| Salary Range: | DOE |
| Benefits: | Yes; major medical, paid time off |
Description: |
| Culinary leader with advanced leadership qualities, who is able to work, unsupervised and manage multiple outlets in the Executive Chef's absence. He or She is a professional who scores in the 95th percentile in any reasonable culinary test, and has a high degree of skill in all areas of the kitchen and management. The culinarian studies specific skills, attends developmental classes, and wishes to progress to the position of Executive Chef. |
Duties: |
| Produces high volume quality food stuffs in a professional and well organized manner. Prepare fine sauces and salads. Provides high level of service. Works in the higher level of culinary atmosphere for prominent dining room. Able to produce high volumes of quality food items in minimal amounts of time keeping in mind consistency and cost consistency alon with cost awareness in regards to profitability. Strong motivation skills a must. Should be clean and neat. Must have own knives and tools. Good plate presentations. Professional foods with creative flair while maintaining quality standards. The Executive Sous Chef takes yearly responsibility for all hotel outlets. He manages directly to the Sous Chefs and line supervisors in all outlets. He is responsible directly for food, labor and operating costs. He is expected to monitor expenses and adjust to business levels as budget allows. This person determines pars and production levels for his or her staff. In collaboration with the Executive Chef, this person determines specifications, portions, recipes, style and presentation for the food required. This person is responsible for utilizing food efficiently to produce the greatest quality possible. This person is responsible for daily produciton lists, cleaning lists, line set-up lists, coaching, disciplinary reports and attending safety meetings. An Executive Sous Chef may be assigned to any F&B outlet as needed. |
Qualifications: |
| Requries long hours on feet. Some lifting of 60+ lbs required. Able to handle stress and work well under pressure and provide friendly service. Must speak and read English. Associates Degree (AA) or equivalent from two year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. High degree of skill in his or her field. Participates in shows, challenges and contests. Is either certified or working on certification at a Chef de Cusine or Sous Chef level. Invests energy in learning and teaching, aquiring new skills and in identifying others who would like to learn. Is competent in contemporary, classic, ethnic, regional, and international cuisine. Understands advanced culinary technique and style. Has the knowledge and ability to work in, direct and develop any outlet on the property. |
