Sous Chef

Description

All Points North is seeking a Full Time Sous Chef to work onsite at our Edwards,CO location.

Who We Are:
All Points North is a comprehensive behavioral health company, with locations opening across the country. You can learn more about us at www.apn.com!

We are searching for team members who share our values and passion for bringing high-quality care, hope, opportunity, and restoration to the lives of those we are privileged to serve.

Broad Statement of Responsibilities: 

A creative individual who is willing to participate in creating seasonal menus and designing new dishes.  The successful candidate will assist in both culinary and administrative tasks while communicating with the AM/PM Sous Chefs, the Culinary Manager and Manager of Hospitality.  We are looking for a professional who is dedicated to food quality and sets high standards for their output.

Qualifications: 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.

· 5+ years of culinary experience in a high-end establishment 

· Able to stand for 8+ hours 

· Able to squat, bend, kneel, and lift 50 lbs 

· Knowledge of various cooking methods, ingredients, and procedures 

· Management skills and experience 

· Familiarity with industry’s best practices and sanitation 

· Leadership experience 

· Time-management skills 

· Capable of making good decision 

· Ability to handle pressure well 

· Ability to deal with uncertainty 

· Familiarity with menu costing procedures 

· Ability to work a flexible schedule 

Education: Culinary degree or certification required 

Experience: 5+ years of culinary experience in a high-end establishment and 2 years supervisory experience

Special Skills & Knowledge: Candidates should have the following skills and attributes: must be able to work and communicate well with people; be adaptable and accept changes quickly and easily; be willing to address conflict appropriately. Basic computer skills are required with Microsoft Office Suite and web-based products knowledge a bonus.

Physical Requirements: The physical requirements described below 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.

• Routine mobility to include standing, stooping, bending, lifting, walking and running.
• Regularly required to sit and work at a phone/computer work station

Materials & Equipment: Professional kitchen equipment, purchasing systems, knifes, buffet equipment 

Essential Requirements: 

• High moral and ethical values
• Willingness  to be open to learning and growing
• Articulate,  with interpersonal skills to work as an integral part of a team.
• Must possess a valid driver’s license, appropriate references, and transcript from an accredited university.
• Appropriate  interpersonal/personal boundaries
• Maturity of judgment and behavior.
• Ability  to remain flexible to accommodate changes in work schedule.
• Adapts  effectively to new situations.

Position Duties and Responsibilities – Responsibilities include but are not limited to:

· Directs food preparation and collaborates with Culinary Manager. 

· Helps in the design of food and drink menu. 

· Produces high quality plates, including both design and taste. 

· Oversees and supervises kitchen staff. 

· Assists with menu planning, inventory, and management of supplies. 

· Ensures that food is top quality and that the kitchen is in a clean and organized condition. 

· Keeps stations clean and complies with food safety standards. 

· Offers suggestions and creative ideas that can improve upon the kitchen’s performance. 

· Schedules staff shifts according to budgets and labor guidelines. 

· Trains new employees. 

· Orders food and supplies. 

· Monitors and maintains kitchen equipment. 

· Solves problems that arise and seizes control of issues in the kitchen. 

· Responds to client needs and requests personally. 

· Designs new menus based on seasonality, nutrition, and client demand.

· Caters food to the private houses and offsite needs.