Sous Chef - Provisions General Store

WHY WORK AT JAY PEAK?

We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you.

IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET

• Wage Ranging from $22.00 - $25.00 per hour, based on experience.
• Paid Vacation & Sick Time
• Paid Maternity & Parental Leave
• Medical, Dental, Vision, Accident, Hospital Indemnity, Life & Disability Insurances
• 401k program eligibility with employer match after a year of employment with 1,000 hours of service
• FREE or deeply discounted season passes for you and your dependents
• Employee Recognition Programs (including daily, monthly, yearly, and seniority programs)
• Seasonal employee parties
• Regular free employee breakfasts/lunches, family events, and parties
• For a full listing of employee perks both on and off-property, click here

SUMMARY

The main purpose of a Sous Chef position in Provisions is to bring some consistently produced food offerings

to our guests and oversee the deli staff. This will include menu planning, production, execution, and training.

ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned)

• Oversee the deli and food production for all to-go food
• Create menus and recipes
• Train staff and prepare schedules
• Maintain safe and sanitized work equipment and area
• Weekly ordering of products needed
• Monthly physical inventory taking of all food products used in deli/grab-n-go
• Attend all department and safety meetings
• Other duties as assigned by supervisor, which could be directly related, or unrelated to original position.

SUPERVISORY RESPONSIBILITIES

Directly supervises up to 6 employees in the kitchen. Carries out supervisory responsibilities in accordance with the

organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees;

planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing

complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Associate's degree (AA) or equivalent from two-year college or technical school; or six months to one year related

experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or

governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to

effectively present information and respond to questions from groups of managers, clients, customers and the general

public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest and commissions, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

COMPUTER SKILLS

Microsoft Office, use of computer-generated orders, payroll and inventory administration.

CERTIFICATES, LICENSES, REGISTRATIONS

Must be ServSafe certified. Opportunity to attend the seminar will be provided in some cases.

OTHER SKILLS & ABILITIES

Must have good communication and culinary skills.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions; extreme cold and extreme heat. The noise level in the work environment is usually loud.

RESORT CONDITIONS

This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multilevel buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Work days and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays.