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Sous Chef

Date:  Jul 23, 2022
Location: 

Ludlow, VT, US

Company:  Okemo Mountain Resort
Shift Type:  Year Round

Come work and play in the mountains!  Whether it’s your first time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. 

 

With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development program, and wellness benefits to fuel your success. 

 

Join us to create your Experience of a Lifetime!

 

Job Benefits

  • Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons  
  • MORE employee discounts on lodging, food, gear, mountain shuttles AND during the summer on bike haul, golf and other activities 
  • 401(k) Retirement Plan  
  • Employee Assistance Program 
  • Excellent training and professional development 
  • Referral Program 

 

Seasonal Full Time roles are eligible for the above, plus: 

  • Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (after eligible employees work 500 hours) 
  • Free ski passes for dependents 
  • Critical Illness and Accident plans 

 

 

Job Specifications: 

  • Housing: Not Available
  • Shift & Schedule Availability: Full Time / Year Round


Job Summary:
The Sous Chef reports directly to the Restaurant F&B GM and also works with the advisement of the resort F&B GM/Exec Chef supervising food preparation and production for breakfast and/or lunch and dinner shifts, and to perform a variety of kitchen management functions, including ordering, inventory control, and assistance in menu planning in a small restaurant operation, to serve as chef, supervising all food preparation and production and performing all kitchen management functions.

Job Responsibilities:

  • Functions as an experienced cook with the ability to manage a station or multiple stations maintaining expectations for speed and service
  • Assists in the control of food and labor costs by eliminating waste and over production
  • Maintains and reports waste log to supervisors on a daily/weekly basis
  • Responsible for inventories to enable team members to successfully prepare mise en place
  • Understands and can demonstrate proficiency operating more advanced cooking equipment such as grills, steamers, robot coupe, immersion mixers, slicers, ovens, pizza ovens and kettles
  • Understands the proper terms for kitchen equipment/pans and small wares used in the kitchen
  • Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients
  • Continually demonstrate a high level of guest service excellence
  • Participates in regular safety meetings, safety training and hazard assessments
  • Complies with all company safety and risk management policies and procedures
  • Keeps Supervisors apprised of hits/misses from each shift
  • Reports all accidents and injuries in a timely manner
  • Attends all allergy and foodborne illness in-service training
  • Attends training programs (classroom and virtual) as designated
  • Scheduling back of house employees
  • Oversight of Advanced, Intermediate and Entry level cooks in a FSR environment, assigning/adjusting responsibilities as necessary
  • Delegates workload to team members fairly and consistently while continually striving to improve flow of production
  • Capable of teaching others to use all kitchen equipment, processes and procedures
  • Willingness to support and guide entry cooks in performing their responsibilities
  • Trains new cooks and ensures development of team members through on-going training and effective communication.
  • Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
  • Recognizes team members for successful achievements and contributions
  • Ensures all team members are properly equipped with uniforms, supplies and tools
  • Checks outlet(s) upon arrival to determine status of outstanding safety or equipment issues and communicates any concerns to supervisor
  • Demonstrates proficiency in all areas of the kitchen including stations, menu/ingredients, equipment operation, safety & sanitation and daily operations
  • Maintains an organized and efficient flow of production with regards to changes in forecasts and menus
  • Ability to follow basic recipe to produce high quality product
  • Ensures food is prepared and presented a high level of quality, visual appeal and consistency
  • Prepare food items in accordance with the station guide recipes including portion control and presentation
  • May select recipes per menu cycle, prepare bakery items, receive inventory and prepare meals for customers requiring special diets
  • Develop and prepare sauces and glazes to enhance flavors, improvising on established ingredients
  • Communicates with supervisor regarding volume levels and team assignments
  • Prepares necessary ingredients to replenish station according to established par levels
  • Intermediate to advanced knife skills
  • Responsible for basic food preparation tasks, such as cutting up meat and fish, basic knife handling skills, peeling, slicing, chopping, measuring and mixing ingredients
  • Ability to butcher chicken, fish and shellfish; cut, trim and bone meat
  • Consistently checks temperatures in foods and follows proper procedures in regard to chilling, re-heating and holding food
  • Able to explain ingredients in the menu and preparation techniques
  • Makes recommendations for adjusting pars
  • Produces small to large batch goods using advanced and full range of classical cooking techniques
  • Determining pars for next shift and ensuring prep is sufficient. Adjust production levels to meet forecast demands
  • Heat or Reheat items for service in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided
  • Ensures proper rotation, storage temperatures and proper storing procedures are observed
  • Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labelling guidelines
  • Clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of their station in accordance with health and safety standards
  • Maintain sanitation, health and safety standards in work areas including but not limited to temperature checks, wearing gloves and proper utilization of sanitation buckets
  • Checks outlet(s) prior to leaving to ensure cleanliness, equipment shutdown, proper disposal/removal of food and proper storing and labeling
  • May be required to wash dishes when needed
  • May perform other duties and responsibilities as assigned
  • Have a flexible schedule; be able to work weekends and holidays
  • Assist in sanitation of all Food Service areas in accordance to COVID19 safe operating guide line
  • Other duties as assigned


Job Qualifications:

  • High School Diploma or equivalent
  • Must have 5+ years’ professional Sous Chef experience
  • Must have ServSafe Certification (or ability to obtain)
  • Able to speak, read and communicate in English
  • Ability to communicate effectively
  • Able to lift at least 50 lbs.
  • Able to stand for long periods of time
  • Maintain a professional appearance
  • Must be able to work as part of a team
  • Must have the ability to follow directions
  • Must have reliable transportation

 

The budgeted range starts at $40,000 - $46,000.  Actual pay will be adjusted based on experience.

 

Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

 

Requisition ID 438567


Job Segment: Entry Level