Chef de Cuisine - Ajax Tavern

  • Full-time
  • Job Location: The Little Nell Aspen
  • Job category: The Little Nell
  • Season: Year Round
  • Job Classification: Full-Time Regular

Company Description

Say “apres-ski” and most people picture something strikingly similar to Ajax Tavern – glamorous yet easy. Its sun-drenched, mountainside patio can be seen from halfway up the mountain – a simple target for lunch or cocktails. Arrive, and let the people-watching begin, there’s no better seat in town. Located right next to the Silver Queen Gondola, Ajax Tavern is the hub for Aspen casual fine dining in an unbeatable atmosphere. The Tavern comes to life at lunch, and the party rolls on well into the night. If you go no further on the menu, try the truffle fries and Ajax double cheeseburger – they earned their reputation.

Job Description

Summary 
The Chef de Cuisine will ensure the highest quality of food is served in their outlet. While maintain a professional, super clean, organized kitchen the Chef will work well with FOH leaders and be accommodating to special requests without temperament.

Essential Job Functions
•    Directly Responsible for all culinary operations in assigned Restaurant: Scheduling, Kronos payroll, Production and quality of product.
•    Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget.
•    Responsible for food purchasing price point analysis, competitive analysis, product waste analysis. Responsible to assist with menu costing.
•    Expedites service from the lines.
•    Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas.  
•    Responsible for Human Resources related documentation: Transfers, Evaluations, Vacation and personal requests, Accident reports, follow through on disciplinary documentation, Job Requisitions, Employee information updates, and Development of staff skills workshops.
•    Responsible for controlling food and labor costs on a daily basis.
•    Training and development of staff.  Including, proper use of equipment.
•    Attend weekly department head meetings, F&B and EO meetings, and weekly restaurant focus meetings.
•    Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by Planning Committee.
•    Consistently checks market for new ideas, cooking techniques and products.
•    Conduct monthly culinary and stewarding divisional meetings, in concert with Exec Sous Chef and Executive Chef, to include agenda and minutes.
•    Monitoring all rules and regulations.
•    Monitor china, silver and glass inventory, handling, breakage and needs.
•    Monitor self-inspection checklist for cleanliness and working conditions.
•    Monitors punctuality, attendance, staff appearance, quality of uniforms and participates in food production.
•    Coordinate any activity that overlaps with or concerns other departments with their respective department heads.
•    Oversee breakage control procedures, also responsible for the care and condition of plates, bowls and all food service vessels.
•    Oversee proper use and storage of cleaning supplies and chemicals.
•    Assure that all employees are screened properly, received the hotel’s orientation program and are informed of rules and regulations.
•    Responsible for the safety of staff.
•    Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department.
•    Employee can expect to be outdoors 1% of the working time and indoors 99%.
•    Other environmental conditions to expect are: noise occasionally during the day, fumes, odors, mists and heat.
•    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.

Additional Job Duties
•    Eye contact should be made at a distance of no less than 10 feet from every guest.
•    A genuine smile should be offered at a distance of no less than 5 feet from every guest.
•    Employees should build rapport with guests during any conversation, if the guest responds to the initial statement with a conversational demeanor.
•    Guest last name is used effectively, but discreetly, as a signal of recognition as least once and not more than twice during any conversation with guests.
•    Before concluding conversations, the guest is verbally offered additional assistance with a statement relevant to the guest’s individual needs.
 

Qualifications

•    Expert in all cooking techniques
•    Combined skills in: organization, coordination and communication 
•    Familiar with Hotel policies, fundamentals of operation and company philosophy
•    Should have fundamental math and accounting skills

Additional Information

Supervision given and received 
Given: Exercises general supervision over restaurant culinary team. Assigns a variety of routine tasks, sets general expectations of results expected within company’s policies and procedures. Responsibilities include but are not limited to, interviewing, hiring, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Received: Works under general supervision of Executive Chef.  Receives continuing or individual assignments according to supervisor’s directions and may perform routine tasks. Expectations of the quality, quantity and deadlines are clearly set. Instructions, advice and assistance available as needed. Work is reviewed on demand or during scheduled check-ins.

Work Environment and physical demands 
•    Ability to reach, crouch, kneel, smell, taste, stand, walk or be on your feet for extended periods of time
•    Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces 
•    Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance

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.     

This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. 

Aspen Skiing Company / The Little Nell / Limelight Hotel is an equal opportunity employer.  

For an overview of Aspen Skiing Company's benefits and other compensation visit aspensnowmass.com/jobs/benefits

Privacy Policy