Sous Chef - Aerie

Copper Mountain Resort is a vacation destination located 75 miles west of Denver, Colorado in the heart of the Rocky Mountains. Three vibrant, pedestrian-friendly village areas host lodging, retail outlets, restaurants, bars, and family activities. During the winter months, Copper's world-class terrain offers skiing and riding for all ages and abilities. Each summer, the mountain transforms into a playground for hikers, mountain bikers, and anyone seeking a genuine Colorado experience. Copper Mountain Resort is also home to Woodward Copper action-sports camps, programs, and training facility. Job Title: Sous Chef Job Status: Year Round 10 Months Compensation and Benefits: Compensation: Proposed hiring rate of $2,222.46 to $2,330.77+ biweekly amount, actual pay will be adjusted based on experience.  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 a kitchen in the Chef's absence. 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: Adheres to Copper Culinary Guidelines.  Serve Safe Certified  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.  Should have the ability to be responsible for a single department of an operation.  This employee supports company philosophy, goals, and objectives.  Preps and works assigned station quickly and cleanly.  Follows prep sheets accurately and with a sense of urgency.  Prepares food to the specifications of the Chef.  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.  Responsible for production on own station and coordinates with lower rated cooks on their stations (have a high level of kitchen awareness)  Advises upper management of anticipated problems.  Assists in the menu development process.  Assists in the direction and supervision of staff.      Assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists.  Assists in ordering food       Demonstrate teamwork and co-operation with service staff.  Completes any…