Vail Mountain Dining AM Sous Chef, The 10th - Winter Seasonal, Full Time

Vail Mountain Dining AM Sous Chef, The 10th - Winter Seasonal, Full Time

Situated at the heart of Vail Mountain, The 10th is Vail's critically acclaimed ski-in and ski-out fine-dining restaurant overlooking the majestic Gore Range. The 10th's cuisine and service is world-class with a focus on Modern Alpine classics. Located on Vail Mountain, The 10th is accessed by Vail’s latest high tech Gondola “One”. At the base of Vail Village.

Please visit us at www.the10thvail.com.

The 10th on Vail Mountain is seeking a talented, career-oriented individual with creativity, a passion for food, and who is committed to delivering excellence at all times. This individual needs to possess leadership and managerial qualities; the ability to work unsupervised, and always has a sense of urgency. Applicants are expected to adhere to the company’s mission, vision and value statements. Individuals must be knowledgeable of the company’s management systems, policies and initiatives for Vail Mountain Dining, Environmental efforts, and Health and Safety. Individuals will have specific responsibilities within these areas and individuals are expected to understand them. This position is responsible for overall food production and execution for lunch meal service and employee meals, including and not limited to ordering of supplies, supervision of staff, performing of monthly inventories and occasional deputizing of other Sous Chefs, Line Cooks and Dishwashers if need be.

Responsibilities Include (but are not limited to):

• Responsible for overall lunch and après culinary operations (Dinner if required)
• Works closely with the Executive Chef in planning, scheduling, organizing and directing work, training personnel, and recommending applicants for employment or for discipline, promotion, termination and/or retention
• Liaise with Sous Chefs, Lead Warehouse Clerk and restaurant Managers daily to organize timely meal requirements ensuring consistency in quality, taste and presentation
• Produce and maintain all standard recipes and use records for restaurant service staff and kitchen personnel per Executive Chef’s specifications
• Create daily preparation lists, cleaning, opening and closing lists for the team
• Ensure proper health and sanitation standards are maintained by conducting internal food safety audit weekly
• Ensure all coolers, freezers and walk-ins are maintained at the company’s and health inspector’s food safety standards and HAACP standards, including daily logging of refrigerator and freezer temperatures
• Teach and enforce kitchen safety regulations, in particular 100% compliance of the cut glove policy. Follow up and follow through is essential
• Conduct equipment and skills training as and when needed
• Assist in food ordering with Lead Warehouse Clerk to ensure supplies and food items are replenished and, as needed, inventoried for daily operations
• Execute first tracks breakfasts/groups/weddings/buy-out events needs as per banquet event orders
• Schedule and monitor accuracy of employee clock in and clock out times for scheduled shifts
• Conduct month end inventories of products in their respective department
• Help other departments when need arises
• Attend all trainings and classes as assigned or advised by Supervisor
• Other duties as assigned by your Supervisor or Senior Management

Qualifications:

• Previous kitchen supervisory/managerial experience - required
• Three years of Line cooking experience in a fine dining and high volume establishment - required
• Must possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail - required
• High school diploma or equivalent - required
• Must be able to lift 40 lbs - required
• Ability to speak, read and write in English - required
• Ability to work standing for 8 hours - required
• Must be 18 years of age or older - required
• Flexibility in scheduling, ability to work weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President’s Day Weekend and other holidays as requested - required
• Formal Culinary Training - preferred
• ServSafe Certification - preferred
• Progressive culinary experience working in a kitchen with an emphasis in fine dining and high volume - preferred

Learn More About:

Vail Mountain Dining: http://www.vail.com/mountain/on-mountain-dining.aspx?page=viewall

Grooming Policy: http://jobs.vailresorts.com/info/company-policies.aspx

Have Fun. Serve Others. Do Right. Drive Value. Do Good. Be Safe. These are the values Vail Resorts employees embrace daily. As the premier mountain resort company in the world and a leader in luxury, destination-based travel at iconic locations, we operate in three highly integrated and interdependent segments including mountain, lodging and real estate. Vail Resorts employees are good at what they do and we welcome people who bring enthusiasm, pride and commitment to creating an Experience of a Lifetime to our stakeholders.

Vail Resorts is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.