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Summary 
The Sous Chef will be primarily responsible for station assigned; maintains mise en place and prepares hot and cold foods for ASPENX Experiences. The Sous Chef will also participate in the physical setup and breakdown of events and serve guests of ASPENX Experiences. Essential Job Functions
    Assist in all areas of menus and food related operations
    Attend weekly BEO meetings with Senior Client Experience Manager of ASPENX
    Oversee organization of kitchen management according to needs. Also responsible for coordinating staff for events
    Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget
    Assist in creation of weekly schedule for ASPENX culinary department needs
    Training and development of staff.  Including, proper use of equipment, hotel orientation and culinary rules and regulations
    Monitors punctuality, attendance, staff appearance, quality of uniforms and participates in food production
    Responsible for the safety of staff
    Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event, including tents and scullery
    Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department
    Responsible for after function break down, dissemination and salvage of leftover foods
    Writing and monitoring daily production lists
    Reviews daily all change logs, event reports and updates BEO’s accordingly, and ensures that other affected culinary departments are up to date
    Responsible for providing for total maintenance and sanitation in all food production and service areas.   Routinely check temperatures of food in all levels of service and areas of property
    Participate and execute banquet functions to ASPENX standards
    Directly Responsible for all systems in ASPENX Banquet operations: Ordering, Scheduling, Production and quality of product
    Responsible for controlling food and labor costs on a daily basis
    Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas
    Responsible for keeping the walk-ins, dry storage and loading dock areas clean and orderly
    Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas
    Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries