GREAT PEOPLE | GREAT BENEFITS | JOIN OUR ALL-STAR TEAM!

　　Sous Chef - $48,000+/year

　　The Lodge at Breckenridge, managed by Guest Services, is now hiring a SousChef.

　　Pay: 48,000-52,000/year

　　Benefits:

　　Healthcare Options (medical, dental, vision, HSA/FSA options, etc.)401K matchPaid holidays plus additional paid time offTuition ReimbursementEmployee Assistance ProgramEmployee Discounts at recreational and lodging facilities nationwideAdditional discounts on various products and servicesAnd more!

　　JOB SUMMARY

　　The Sous Chef is the direct management assistant to the Chef and is second incommand in the kitchen. The Sous Chef prepares foods for service according toassignment by the Chef and General Manager. The Sous Chef must also assist inplanning; giving direction to all employees within the unit, achieveoperating and financial goals, ensure food quality, and meet clientobjectives and customer needs.

　　ESSENTIAL FUNCTIONS

　　Assist in planning and developing menus, and forecasting portionspecifications to unit. Analyze and cost food items. Ensure compliance withestablished budget.Assist in recruiting, supervising, training, scheduling,disciplining, and directing the culinary staff.Control expenses. Determine food and supply needs for unit. Maintain inventorycontrol of food and supplies.Maintain and ensure safe facility environment including standards for foodproduction and handling, cooking, housekeeping, sanitation, dress,cash control, and employee hygiene.Plan, schedule, supervise, and participate in the culinary work of theunit to ensure proper production, distribution of assignments, and promptand efficient preparation of foods. Ensure food quality standards are met andamounts are sufficient to meet expected need.Maintain awareness of safety issues, and report them immediately to yourmanager.

　　SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE

　　High School Diploma/G.E.D. equivalent required; Culinary or Associate'sdegree in food service or related field preferred.Food Safety Certification. Strong sanitation habits.Strong customer service abilities; actively looks for ways to assistcustomers and coworkers.Ability to interact and communicate well with the client.Ability to problem solve.

　　PHYSICAL AND MENTAL REQUIREMENTS

　　Moving about on foot to accomplish tasks, particularly frequent movementsfrom place to place within the unit. Bend, lift, carry, reach/extendarms and hands above shoulder height frequently, or otherwise move in aconstantly changing environment.Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs.frequently, and up to 50 lbs. occasionally.Ability to stand for the entire work day.Climbing steps regularly.Withstanding temperature extremes in freezer, refrigerator walk-in and grillareas.Reading and writing work-related documents in English.Speech recognition and clarity, including the ability to understand thespeech of customers and co-workers and the ability to speak clearly so thatyou can be understood by customers and co-workers in English.Constantly communicates and receives verbal communication with other employeesin fast-paced kitchen.Physical presence at the job site is essential to perform job duties.

　　EQUIPMENT USED

　　Commercial Kitchen Machinery, Appliances, Tools, and Utensils.

　　Guest Services, Inc. is an Equal Opportunity / Affirmative Actionemployer. All qualified applicants will receive consideration for employmentwithout regard to race, color, religion, sex, sexual orientation,gender identity, national origin, disability, or protected Veteran status.