What are the responsibilities and job description for the Sous Chefs position at Destination Hospitality Restaurant Group?
CHEFS WANTED IN BEAUTIFUL BRECKENRIDGE, COLORADO!
Destination Hospitality is seeking qualified and talented culinary professionals to join the team!
Why Destination Hospitality?
Since 2014 Destination Hospitality restaurants have consistently offered an enlightened hospitality experience to diners in Rocky Mountain communities. Located in Steamboat Springs, Breckenridge, Snowmass Village - Aurum Food & Wine - Table 79, and Periodic Table offer a carefully curated wine list of regional benchmarks, creative and meticulously crafted cocktails, and delicious New American cuisine to satisfy every taste.
Our enthusiastic and hardworking team members are our strength. Every member of the Destination Hospitality restaurant group is offered competitive wages, thorough on the job training and opportunities for advancement.
Team member benefits include:
- Great Pay $$$
- Health Insurance
- Winter Wellness Bonus Program
- Educational Reimbursements
- Sick Days and Personal Paid Time Off
- 401k with Company Contributions
- Dining Discounts and More...
At Destination Hospitality, we continuously strive for excellence. Our goal is to create an environment where each and every guest thinks “This. This is the only place in the world I want to be eating right now.”
Why You?
You are a punctual, driven and detail oriented culinary professional looking for an opportunity to expand your skill set. You enjoy working in a fast-paced environment and thrive on the exciting energy of a busy night, even mid-week. You have a sense of genuine hospitality for guests and passion for delicious and accessible food. You ideally have a minimum of 2 years’ experience in a scratch kitchen, have used various kitchen equipment such as a sous vide, meat grinders, pasta rollers and exhibit safe and efficient knife skills. If you do not yet have these skills, it’s alright. We would love to teach them to a candidate with a true desire to learn.
The Day to Day.
Ensure that all policies, procedures, standards, specifications, guidelines, and training programs are followed and completed. Uphold Destination Hospitality standards of service, quality, facility appearance, cleanliness, and sanitation through training of employees. Constantly develop staff in food knowledge and execution.
Develop, execute and taste for quality and consistency menu items and dish components. Develop and teach accurate recipes and menu descriptions.
Understand all ingredient preparations and maintain stock levels of all ingredients and supplies. Make sure your station is always “set up for success.”
Execute house recipes with precision and consistency.
Understand and uphold cleanliness and food sanitation standards.
Communicate with a busy team and work together to execute a successful service under Chef’s direction.
Work as a team to plan ahead for a successful service tomorrow by creating appropriate prep lists today.
Work a full dinner shift and close the kitchen at days’ end to our high standards of cleanliness.
Assist Chef de Cuisine interview, hire, train, evaluate, reward, supervise and discipline kitchen personnel. Assist with kitchen staff scheduling Assess staffing levels and actively recruit staff.
Inventory control and product ordering, receiving and tracking. Purchasing of equipment and supplies.
Compensation -
Sous Chefs $50k-65k annually DOE and access to our comprehensive benefits program after 60 days.
Aurumsteamboat.com / aurumbreckenridge.com / aurumsnowmass.com / table79steamboat.com / periodictablesteamboat.com / carlinbreckenridge.com
Salary : $50,000 - $65,000
