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Sous Chef - The Coleman Brook Tavern

Date: Aug 5, 2019

Location: Ludlow, VT, US

Company: Vail Resorts

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak.

 

Summary

Responsible for ensuring that all Resort guests have the highest quality culinary experience possible while maintaining a profitable Food & Beverage Division. Oversees all aspects of the culinary function to include; a la cart, banquet assist, and special events with a primary focus on The Coleman Brook Tavern restaurant, breakfast, lunch and dinner service.

 

Job Responsibilities

  • Is actively involved in the daily operations by being a "hands on" Chef through modeling proper culinary techniques and working alongside employees. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests.
  • Develops progressive menus that appeal to all Resort owners and guests while maintaining responsible food cost.
  • Adheres to all Okemo Mountain Resort Brand Standards and applicable Health Department standards. Is Serve Safe certified.
  • The restaurant Sous is directly responsible for any and all operations of the hotel culinary departments and kitchens with a direct and primary focus on the Tavern culinary operation as Assistant Chef.
  • Supervises all kitchen employees, managers and all kitchen activities within the given scope, including stewarding and managing to brand standards at all times.
  • The Sous Chef will assist the Executive Chef in all areas of menu development and food related operations for meal services.
  • Responsible for maintaining consistent high quality of all kitchen production at all times to appropriate levels, responsible for monitoring production levels of all stocks and sauces, butchery and mis en place for any and all stations in The Tavern kitchens.
  • Works on the line cooking and or/Expedites breakfast, lunch or dinner as needed.
  • Capable of creating a motivational atmosphere globally, throughout all departments, and a cohesive culinary/kitchen team.
  • Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests.
  • Directly participates in daily production, capable of managing multiple projects effortlessly and in a timely manner.
  • Responsible for selection, training, supervision, scheduling of all culinary dept. personnel.
  • Is fiscally responsible and follows all budget guidelines. Capable of controlling costs and labor while maintaining profitability.
  • Develops written spec sheets for each menu item to include: name, description, portion size, ingredient, cost-per-serving, menu price and photo to maintain consistency.
  • Coordinates menu tastings and training with service staff.
  • Establishes staffing levels and daily food preparation to ensure the timing and flow of food service that meets demands.
  • Oversee proper use and storage of cleaning supplies and chemicals. Responsible for providing for total maintenance and sanitation in all food production and service areas, including staff food safety education.
  • Responsible for overseeing and purchasing of all products up to and including foodstuff, chemicals, sundries, linen, uniforms and kitchen equipment. Orders and controls food storage and pars in unison with the operation.
  • Stays up to date regarding culinary trends and cultivates creativity among the culinary team.
  • Capable of managing multiple levels of skillsets to achieve an effective strategy to deliver appropriate levels of product, correctly and in a timely manner, as well as writing and monitoring of daily production schedules.
  • Responsible for keeping the kitchen, kitchen storage facilities, coolers and kitchen equipment clean and in good operating condition, communicates any mechanical problems as needed.
  • Training, cross training and development of staff. Including, proper use of equipment. Monitoring and stimulating outlet chefs, continued training, special projects and development.
  • Attend operations meetings and daily line up meetings.
  • Monitors punctuality, attendance, staff appearance, quality of uniforms.
  • Oversees the compliance of state health regulations in the safe handling, storage and service of all food items.
  • Responsible for conducting line inspections, weekly audits, temp log compliance.
  • Assist and attend monthly culinary and stewarding divisional meetings, in concert with Sous Chefs and Executive Chef, to include agenda and minutes.
  • Understands and complies with all VR Company Core Values, Policies and Procedures. Is able to clearly communicate all policies to culinary employees and ensures that employees are adhering to standards.
  • Adheres to all four- and five-star/diamond performance standards of quality product, team culture, cleanliness and overall professionalism at all times.
  • Oversees management of labor hours and reacts to staffing levels according to volume demands.
  • Responsible for health department and brand standard compliance and maintaining excellent scores.
  • Responsible for punctual and accurate inventory procedures.
  • Develops strong working relationships with other department managers to ensure communication and teamwork is at an optimum, must be a strong communicator.
  • Coordinate any activity that overlaps with or concerns other departments with their respective department heads.
  • Oversee breakage control procedures, also responsible for the care and condition of plates, bowls and all food service vessels.
  • Oversee proper use and storage of cleaning supplies and chemicals, MSDS best practice, safety and OSHA compliance
  • Responsible for food purchasing price point analysis, competitive analysis, product waste analysis. Responsible to assist with menu costing.
  • Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed
  • Monitors punctuality, attendance, staff appearance, quality of uniforms.

 

Job Qualifications

  • Culinary degree/Certificate
  • 5-10 years of experience as a chef
  • 5 years of Supervisory experience

 

 

At Okemo, we’ve got 2,200 vertical feet of positive outlook and it shows. Culture is what we teach. And service with a smile is the linchpin of our philosophy. Every interaction with our guests-on and off the mountain, at the golf courses, Adventure Zone and at the Evolution Bike Park, is an opportunity to turn a skier, rider, golfer, or recreational enthusiast into a lifelong member of our family. Our employees reflect this attitude by having fun doing what they do best: creating a memorable recreational experience! www.vailresortscareers.com

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 170925


Nearest Major Market: Hanover