Job Title: Chef

Job Status: Year Round 10 Months

Compensation and Benefits:

Compensation: Proposed hiring rate of $2,115.38 to $2,276.92+ biweekly amount, actual pay will be adjusted based on experience. May be eligible for a discretionary bonus annually.

Benefits: This position is eligible to enroll in company subsidized medical, dental, vision, flexible spending, HSA, life/disability options; season pass for employees/dependents and privileges at several other resorts. Several discount programs (i.e. food & beverage, retail/rental, tickets, etc.) also available.

Job Summary:

This individual is career oriented, creative, active, and is a culinary leader with general leadership qualities, who is able to work unsupervised and manage an entire operation. This person is either a graduate of a two year culinary program with quality experience, or has at least five years' experience in quality establishments.

Essential Duties and Responsibilities:

A professional requiring only general direction to achieve desired results.
Serve Safe Certified
Works in united direction with Executive Chef, restaurant manager and culinary staff in regards to operations, standards and character of the restaurant
Adheres to Copper Culinary Guidelines.
Owns proper culinary tools
Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills.
Understands the importance of Standards, Speed, and Quality.
Maintains the ability to be entirely responsible for a single department of an operation.
This employee supports company philosophy, goals, and objectives.
Preps and works all stations quickly and cleanly.
Follows prep sheets accurately and with a sense of urgency.
Reads, understands, and follows recipes and standards.
Takes responsibility for the product used in their outlet and manages it to assure a quality product.
Responsible for and supervises lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained.
Develops menus, standardized recipes and relevant menu costs for summer and winter menus
Advises upper management of anticipated problems.
Leader in the menu development process.
Leader in the direction and supervision of staff.
Leader in the creation, usage, and follow through of prep lists, cleaning lists and closing lists
Leader in food ordering for the outlet
Demonstrates teamwork and co-operation with service staff.
Completes any reasonable task assigned by Manager or Executive Chef
Takes direction from: Executive Chef and outlet manager.
Assists with overall restroom cleanliness and duties when needed

Administration Duties:

Time Keeper, Labor Tool, F&B staff meetings, Chef's meetings, Resort Manager Meetings,
Scheduling, Inventories, Food orders.
Completed training program within 90 days of employment
Personal Data Forms completed in timely manner
Disciplinary action, workman's comp forms and investigations, employee consultations
Reforecasting, and all end of month transfers and waste sheets

Guest Service Duties:

Touch Tables, menu questions for all guests, gluten free, vegetarian, vegan requests or any other special requests. Guest facing position that actively engages our guests.

Other Duties as Assigned:

This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of POWDR-Copper, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others.
Functions as an ambassador of Copper Mountain, modeling and sharing the Copper "culture" with our guests and employees. Upholds the most professional image. Continually strives to exceed our guest's expectations and create memories for our guests and staff.
All Leadership team members are expected to participate in the company's Front Line Assist program to assist in operations as needed, as well as to participate in Leadership events such as meetings, required trainings, and participating in employee dinners/events

Supervisory Responsibilities:

Supervises Sous Chef, kitchen foreman, cook levels 2-4, dishwashers and any crew members on staff
Culinary leader in all aspects of ongoing training, food quality and food safety

Personal Attributes:

Is honest and has the highest integrity
Is able to handle and manage confidential information
Professional appearance. Adheres to all grooming guidelines
Follows established policies and procedures
Is supportive of Core Values
Sets the example for others and is above reproach
Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules.
Is organized in tasks. Sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.
Can handle fast paced, potentially high-pressure environment
Is flexible with hours and days of work
Is able to work any hours of the day, any days of the week
Prioritizes and re-prioritizes personal time and work, to have good balance in life

Requirements:

Basic Requirements:

The ability to lift 75 pounds
Standing or walking for up to eight hours
The senses of taste and smell are used frequently
The use of hands and arms for periods of up to eight hours
Peripheral, color, and depth vision are essential
Must own non-slip shoes
Due to the sensitive nature of this position, a criminal background check will be conducted after position is accepted. This background check will be done in accordance with standards enacted under the Fair Credit Reporting Act.

Preferred Experience and Special Skills:

2 years' culinary degree preferred
3 years' experience leading people and teams
5 years' in a quality establishment
Possesses skills to manage a set food program to standards.
Operates outlet within budgetary guidelines.
Possesses a solid knowledge of food safety, food handling and production techniques.
Have interpersonal skills to work with other departments and create a productive work environment.
Is proficient in a wide variety of culinary skills enabling the Chef to effectively train staff.
Responsible for quantity and quality of production in entire kitchen
In-depth knowledge of classical and contemporary culinary techniques
Have skills to create artistic buffet presentations.
Thoroughly understands financial procedures used at this resort.
Ability to dissect a P&L statement and produce an accurate variance report
Has a general understanding of major world cuisine's and their traditions.
Thoroughly understands financial procedures used at this resort.
Ability to dissect a P&L statement and produce an accurate variance report

POWDR-Copper Mountain, LLC is an equal opportunity employer and that race/color/religion/sex/sexual orientation/gender identity/national origin/disability/protected veterans or any other applicable status protected by state or local law, are not taken into account in any employment decision. We offer competitive benefits, employee housing, and a unique work atmosphere. All of our job opportunities are located at Copper Mountain Resort in Summit County, Colorado. 90 miles west of Denver, we are situated in the heart of Colorado's playground. All candidates must fill out an application to be considered for employment. This will be posted for a minimum of 3 days or until the position is filled.

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Copper Mountain Resort

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