PM Sous Chef $65,000 to $75,000/ Year

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    "requisitionDescription": "<div><div><div><div><p><strong>PM SHIFT</strong></p><div><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\" data-pasted=\"true\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>POSITION OBJECTIVE</h3></td></tr></tbody></table><p>The Sous Chef supports the Chef de Cuisine in overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role is responsible for supervising culinary staff, maintaining efficient workflows, and assisting with menu development, training, and inventory control. The Sous Chef plays a key leadership role in fostering a positive, team-oriented kitchen environment while upholding safety, sanitation, and cost-control standards to deliver an exceptional dining experience.</p><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>ESSENTIAL JOB FUNCTIONS</h3></td></tr></tbody></table><p>&nbsp;</p><ul><li>Assist the Chef de Cuisine in planning, directing, and overseeing all kitchen operations, including scheduling, managing conduct-related issues, corrective measures and staff evaluations.</li><li>Supervise, train, and support culinary staff to maintain consistent food quality, presentation, and service standards.</li><li>Maintain proficiency across all kitchen stations and be able to relieve any cook position as needed and familiar with all kitchen equipment.</li><li>Collaborate on menu planning, recipe development, and seasonal offerings while ensuring cost control and efficiency.</li><li>Monitor food production and service to guarantee timely execution and adherence to established standards.</li><li>Manage daily prep schedules, line checks, and kitchen organization to ensure readiness for service, including executing in house meat and fish butchery.</li><li>Oversee proper handling, storage, and rotation of products to maintain food safety and minimize waste.</li><li>Enforce sanitation, safety, HACCP standards throughout the kitchen and proper reporting of accidents within 24 hours.</li><li>Assist in controlling food and labor costs by monitoring portion control, productivity, and inventory usage.</li><li>Participate in ordering, receiving, and inventory processes in coordination with the Chef de Cuisine.</li><li>Support a positive, collaborative work culture and lead by example in professionalism and teamwork.</li><li>Step into the leadership role in the absence of the Chef de Cuisine to ensure seamless kitchen operations.&nbsp;</li><li>Report daily on the MOD report.</li></ul><p>&nbsp;</p><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>EDUCATION/EXPERIENCE</h3></td></tr></tbody></table><ul><li>Must be 18 years or older.</li><li>High school or equivalent education required.</li><li>Either graduated from culinary institute with 4 years of practical experience or 8 to 10 years cooking experience in fine dining with 2 years as supervisor. &nbsp; &nbsp; &nbsp; &nbsp;</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>REQUIREMENTS</h3></td></tr></tbody></table><ul><li>Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.</li><li>Perform mathematical calculations including but not limited to conversion of recipes, inventories etc. &nbsp;&nbsp;</li><li>Kitchen terminology required. &nbsp;</li><li>Advanced culinary skills, cooking methods, butchering, soups, consomm&eacute;s, stocks, sauces, basic pastries, garde manger, product identification. &nbsp;&nbsp;</li><li>Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet.</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>PHYSICAL DEMANDS</h3></td></tr></tbody></table><h3><br></h3></td></tr></tbody></table><ul><li>Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10&deg;F and kitchens up to +110&deg;F) for extended periods.</li><li>Must be able to stand and walk for the majority of an 8-hour shift or longer.</li><li>Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces.</li><li>Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.).</li><li>Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li><li>Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments.</li><li>Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally.</li><li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" align=\"left\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>WORK ENVIRONMENT</h3></td></tr></tbody></table><ul><li><br></li><li><br></li><li>Energetic environment where multiple tasks are being performed at the same time.</li><li>Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils.</li><li>Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort.</li></ul><p data-pasted=\"true\"><strong><em>Benefits:</em></strong></p><ul style=\"list-style-type: disc;\"><li>One free meal in the employee dining room per shift for all service professionals</li><li>Full-time and part-time service professionals are eligible for discounted rates at all Salamander properties&nbsp;</li><li>Full-time and part-time service professionals are eligible for free gym usage</li><li>Free onsite parking&nbsp;</li><li>Free ski pass for full-time service professionals during the winter; those full-timers who opt out of the ski pass are eligible for a bonus</li><li>50% discount on food and beverage for service professionals in the restaurant</li><li>25% discount off food and non-alcoholic beverages in the caf&eacute;</li><li>We-cycle program located on-site</li><li>Monthly service professional recognition program</li><li>Eligible for employee referral benefits</li><li>Annual recognition program with a live DJ and raffles</li><li>Winter discounted rate employee housing may be available</li><li>Dark blue jeans are the dress code</li><li>Service Professional pet policy</li><li>Discounted tennis and pickleball rates</li><li>Hiking trails located directly on-site</li><li>White water rafting outing</li></ul><p><strong><em>Summer Activities:</em></strong></p><ul type=\"square\"><li>Hike to Crater Lake, the Ute and Hanging Lake</li><li>Bus, Hike or Cycle to Maroon Bells</li><li>The Rodeo In Snowmass Village, Wednesday Evenings</li><li>Mountain Biking on Snowmass or Aspen Mountains</li><li>Attend a free summer concert in Snowmass on Thursday evenings</li><li>Ride the Gondola to the top of Aspen or Snowmass Mountain</li><li>Attend a classical music concert at the Benedict Music Tent</li><li>Fly Fishing</li><li>Horseback riding&nbsp;</li><li>White water rafting&nbsp;</li><li>ATV excursion&nbsp;</li><li>Attend a show at the Wheeler Opera House</li><li>Visit the Historical Society and learn about Aspen&rsquo;s past</li></ul><p><strong><em>Winter Activities:</em></strong></p><ul type=\"square\"><li>Ski/Snowboard on Snowmass, Buttermilk, Aspen Highlands, Aspen Mountain (Ajax)</li><li>Snowshoe</li><li>Skin on Ajax in the evening, or in the morning/afternoon/evening at Buttermilk and Snowmass</li><li>Ride the Gondola to the top of Aspen or Snowmass Mountain</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"605\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>RECEIPT AND ACKNOWLEDGEMENT</h3></td></tr></tbody></table><p>I acknowledge and understand that:&nbsp;</p><ul><li>Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will.</li><li>The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions.&nbsp;</li><li>Job duties, tasks, work hours and work requirements may be changed at any time.&nbsp;</li><li>Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort.</li><li>I have read and understand this job description.</li></ul><p>&nbsp;</p><p style=\"margin-left:0in;\" data-pasted=\"true\"><em>Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&amp;D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment; part-time and on-call employees can qualify to participate in a 401 (k) plan after two consecutive years of working at least 500 hours or working 1000 hours in one year. Currently, 401K Match is $0.50 on the $1.00 of an employee&rsquo;s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.</em></p><p style=\"margin-left:0in;\"><em>Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.</em></p></div></div></div></div></div>\n",
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