Craftsbury Outdoor Center Sous Chef Craftsbury Common, VT · Full time Company website

Apply for Sous Chef

Sports, Sustainability and Stewardship

About Us:

The Craftsbury Outdoor Center (COC) is a community-focused athletic training facility and outdoor destination located on a lakeside campus in Craftsbury, Vermont. Your familiarity with and admiration for working and playing in a small and rural community will help the COC achieve our Mission:

·        To support and promote participation and excellence in lifelong sports with a special focus on Rowing, Cross Country Skiing, Biathlon, and Running.

·        To use and teach sustainable practices.

·        To protect and manage the surrounding land, lake and trails.

Position Summary: The Sous Chef will work alongside the Executive Chef and will help to supervise a team of lead cooks, cooks, prep cooks, and dishwashers. The staff in our open-style kitchen prepare and serve a breakfast, lunch, and dinner buffet to an average of 120 guests per meal service. The dining hall is open to guests for a summer season (May – October) and a winter season (November – March) with two six-week periods of closure. The kitchen may remain open to feed staff and athletes on a limited schedule. Our kitchen serves guests, resident elite athletes, and employees. This position requires a flexible schedule with availability to provide substitute shift coverage on an evening, weekend, and some holidays.

 

Pay:

 $26 to $28

How to succeed in this role: The Sous Chef will effectively blend a diverse set of hard and soft skills to earn the trust and respect of his/her/their team while leading them with patience, understanding, and a firm but fair approach. Active listening and following through on implemented changes will prove beneficial to this leader of the kitchen and dining hall.

 

Major Duties & Responsibilities May Include:

• Kitchen operations: Support the Executive Chef in overseeing the responsibilities of maintaining inventory levels, supplies, and tools to include ordering, receiving, storage, rotation, processing, and adherence to safety standards.

·        Menu planning: Coordinate with staff to optimize available (seasonal) ingredients while utilizing a six-week rotation. Review existing recipes for accuracy and quality while inspiring innovation of new ideas to meet the needs of guests, elite athletes, and staff.

·        Staff leadership: Assist the Executive Chef in job applicant assessments, employee training, when necessary, provide guidance and/or discipline to staff members to help them achieve success in their given roles while fostering a positive work environment and culture.

·        Administrative: Support the Executive Chef in creating employee schedules and adjusting to known and unexpected staff absences. Communicate with other department leaders (maintenance, human resources, accounting, reservations, farm & garden), enrich and/or develop relationships with local farmers, producers, and other food vendors.

• Culinary: Provide additional support to kitchen staff during high-volume peaks and/or during employee absences (planned or unplanned). Lead by example to improve the skills of existing cooks. Mentor inspired employees who want to learn and develop culinary tools.
• Strategic development: Identify areas of improvement, create solutions, implement new strategies, and enforce new policies and procedures to elevate quality of output.

Qualifications:

·        Ability to work at least one weekend day or night shift.

·        Education & Experience: High school diploma or GED required. At least 3 years' experience working in a professional kitchen. Culinary Arts degree or certification desired but not required. our (4) years supervisory experience in a high-volume professional kitchen.

·        ServSafe Food Handler certified minimum, ServSafe Manager preferred. Training can be provided.

·        Willingness to learn and perform all duties and responsibilities of each kitchen position – shift leader/cook, prep cook, and dishwasher.

·        Comfortable using Microsoft applications (Outlook email, Word, Excel, Team).

·        Must have reliable transportation or a consistent means of arriving to work on time and dressed appropriately for the job (chef coat, no open toed shoes, hair covering).

·        Must be able to stand for several hours.

·        Must be able to occasionally lift 50lbs regularly.

Benefits:

Full-time employees (minimum of 28 hours worked per week) will receive:

·        Paid time off.

·        Paid weekly.

·        Weekend shift differential.

·        Simple IRA with match (up to 3%).

·        Employee Assistance Program.

·        100% of medical, dental, vision and disability insurance premiums paid (after 60 days of employment) for full-time employees.

·        A free daily meal in our dining hall (during the COC’s open seasons).

·        Free COC membership for you and your family household covers all your trail use, plus fitness classes, gym use and other employee discounts.

·        20% discount on retail items.

·        A Sports Massage Therapist on campus offers a free 30-minute session pending availability.

·        We also have a Chiropractor on campus. His availability varies, normal billing practices will apply (insurance accepted).

To apply for this position, please submit a resume to [email protected]. You may also complete a job application on our Job Openings page.