On Mountain Chef: Aerie

Job Title: On Mountain Chef: Aerie

Job Status: Year Round Full Time

Compensation and Benefits:

• Compensation: Proposed hiring rate of $2,384.62 to $2,563.46 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:

The Aerie Building Chef is responsible for overseeing day to day operations as the Chef of Forage and Feast with oversight of all culinary leadership, staff and operations for The Aerie Food Court, Bars, Camp Hale Coffee, and Banquets. This individual is career oriented, creative, active, and is a culinary leader with general leadership qualities, who is able to work unsupervised and manage an entire operation. 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:

• Ensure overall quality management of food for Forage and Feast, Aerie Food Court, Bars, Camp Hale Coffee, and Banquets.
• Maintain a refined, high level of quality of all food output and presentation.
• Serve Safe Certified
• Works in united direction with Executive Chef, restaurant manager and culinary staff in regards to operations, standards, and character of the restaurant
• Ensure employee satisfaction (engage in staff retention programs, motivation, and development)
  • Create and establish environment where staff feel safe, heard and are able to contribute ideas to the function and growth of the business.
  • Promote fun, professionalism, and safety.
• Responsible for recruiting, hiring, and training staff.
  • Candidate must be contacted, and first interview scheduled within 72 hours of receiving candidate information.
• Responsible for training of staff, to include daily operations, restaurant expectations, safety trainings.
• Responsible for having some knowledge and understanding of each line level position including, cooks, busser, host, bartender, and server.
• Develop, implement, and maintain satisfactory training program for restaurant staff. Including but not limited to:
  • Create an in-house employee handbook.
  • Create a "back of house" training handbook and exam.
  • Create a culinary based training handbook and exam.
• Conduct regular training check ins and re-training opportunities.
• Monitor training programs and ensure that training is done consistently for all jobs. Utilize employee training handbooks and exams and track individual employees training performance within the employee's file.
• Works on the floor during periods of high volume, covering any position needed and ensuring adherence to established restaurant expectations by all restaurant staff.
• Utilize the employee performance appraisal process to develop and improve employee performance. Including but not limited to:
  • Conduct mid-season performance appraisals with all line staff.
  • Conduct quarterly performance appraisals with direct reports.
• Responsible for maintaining consistent and fair disciplinary procedures.
  • 1^st is formal verbal (documentation still must be maintained)
  • 2^nd is formal written.
  • All employees will have a file that will be maintained by all members of the management team to ensure consistency.
• Maintains positive communication with staff and management. Including but not limited to:
  • 1 general staff meeting per month.
  • Conduct a minimum of 2 "one on one" meetings per month with your direct reports: Chef and Bar Foreman
  • Ensure "one on one" meetings are being conducted with line level staff, at least one per month.
  • Conduct a daily pre-shift "huddle" with staff.
  • Daily manager communication log will be update and maintained by all members of the management team.
• Adheres to Copper Culinary Guidelines.
• Establish designated communication board that is regularly update with information including and not limited to:
  • Resort info/events
  • Bus schedule
  • Restaurant news/events
• Establish designated white board for daily shift assignments, break times (if applicable), tasks and other special tasks.
  • Work to create an environment of autonomy with the skills and knowledge to operate efficiently day after day.
• Determines appropriate staffing levels according to business forecasts and ensures sufficient staff is in place.
  • Be out front and pivot daily when business levels change.
• Schedules must be posted 2 weeks in advance, every Friday by 5pm and emailed to Sr. Manager.
• Request Off plan and process must be determined and communicated to staff.
  • Ensure blackout dates are established prior to the beginning of each winter/summer season.
• Prepare and update job descriptions for staff when necessary. Incorporate these into the outlet training manual or operations manual.
• Owns proper culinary tools.
• Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills.
• High understanding of the importance of Standards, Speed, and Quality.
  • Ability to train and continuously coach in these areas.
• Responsible for overall financial performance of outlet as established by budgetary guidelines. This includes but is not limited to:
  • revenue generation
  • cost of goods sold % and $ volumes.
  • labor/payroll costs % and $ volumes.
  • general expenses % and $ volumes.
• Responsible for preparation of fiscal and capital budgets. This includes but is not limited to:
  • Prompt development of projected fiscal budgets related to revenue, cost of goods sold, costs of labor, and general expenses.
  • Prompt development of proposed capital budget expenditures.
• Develop budget proposals and control expenses for food court, bar, and Camp Hale Coffee operations.
• Adherence to budgetary guidelines.
  • Ensures appropriate revenue to labor goals.
  • Controls all cost of sales in accordance to budget.
  • Manages operating expense spending.
• Maintains proper inventory costing procedures.
• Maintains proper ordering and receiving procedures.
  • Ability to create order guides and pars (where applicable)
• Maintains proper procedures regarding invoicing and bill payments.
• Continuously challenging the status quo to create strategies with the Sr. Manager and management team, that drive the business in revenue, employee, and guest satisfaction.
• Establishes and maintains appropriate and effective working relationships with internal and external customers, as well as Copper Mountain employees at all levels of the organization.
• Establish a good working relationship with the outlet manager and resort chef to ensure consistence business and operational practices.
  • Maintain relationship with regularly scheduled meetings and allocation of time to foster.
• Ensure proper execution of banquet/group business functions that might require additional set up and tear down.
  • Ensure staff is trained on banquet/group business including and not limited to set up, tear down and service expectations.
• This employee supports company philosophy, goals, and objectives.
• Preps and works all stations quickly and cleanly.
• Ability to create and implement standards and processes including and not limited to:
  • Prep
  • Station Guides
  • Cleaning Schedules
• Ability to write, reads, understands, and follows recipes and standards.
• Responsible for the product used in their outlet and manages it to assure a quality product.
• Responsible for and supervises lower-level cooks in regard to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained.
  • Assist in ensuring locker room is kept clean and organized.
• Develops menus, standardized recipes and relevant menu costs for summer and winter menus.
• Work closely with resort chef in the menu development process.
• Responsible for proper maintenance of facility and equipment, inside and outside.
• Demonstrates teamwork and co-operation with service staff.
• Completes any reasonable task assigned by Sr. Manager, Manager and Resort Chef.
• Assists with overall restroom cleanliness and duties when needed.

Administration Duties:

• Time Keeper, F&B staff meetings, Chef's meetings, Resort Manager and Leadership Meetings,
• Scheduling of BOH staff, Monthly Inventories, Food Orders.
• Completed training program within 90 days of employment.
• Completion of personal Data Forms completed in timely manner.
• Disciplinary action, workman's comp forms and investigations, employee consultations
• Reforecasting, and all end of month transfers and waste sheets

Guest Service Duties:

• Touch Tables, answer menu questions for all guests, gluten free, vegetarian, vegan requests, or any other special requests. Guest facing chef position that actively engages our guests.

Other Duties as Assigned:

• This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of POWDR-Copper, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others.
• Functions as an ambassador of Copper Mountain, modeling and sharing the Copper "culture" with our guests and employees. Upholds the most professional image. Continually strives to exceed our guest's expectations and create memories for our guests and staff.
• All Leadership team members are expected to participate in the company's Front Line Assist program to assist in operations as needed, as well as to participate in Leadership events such as meetings, required trainings, and participating in employee dinners/events

Supervisory Responsibilities:

• Number of employees supervised: 4
• Positions Supervised: 50
• Responsible for:
  • Scheduling and assigning work
  • Salary actions
  • Training
  • Disciplinary actions
  • Performance review
  • Hiring/termination

Personal Attributes:

• Is honest and has the highest integrity
• Is able to handle and manage confidential information
• Professional appearance. Adheres to all grooming guidelines
• Follows established policies and procedures
• Is supportive of Core Values
• Sets the example for others and is above reproach
• Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules.
• Is organized in tasks. Sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.
• Can handle fast paced, potentially high-pressure environment
• Is flexible with hours and days of work
• Is able to work any hours of the day, any days of the week
• Prioritizes and re-prioritizes personal time and work, to have good balance in life