Sous Chef - Provisions General Store

Location: Jay

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 GETWage 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, SUMMARYThe 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 SKILLSAbility 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 SKILLSAbility 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 to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems…