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Job ID #761

This Position Has Expired

Glen Eyrie

*Some locations are mapped to nearby cities, not exact addresses

LocationColorado Springs, Colorado (USA)
UpdatedOctober 12, 2017
Position
TitleSous Chef
ResponsibilitiesCreate the requisition of products and other necessary food supplies
Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
Execute controls to minimize food and supply waste and theft
Spends 80% of each working day cooking and directly supervises the cooking of items that require skillful preparation
Evaluate food products to assure that quality standards are consistently attained
Evaluate products to assure that quality, price and related goods are consistently met
Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
Work in tandem with Executive Chef to ensure that food served at the site meets the highest possible standards for quality and taste
Ensure that recipes are strictly adhered to, that foods served are of the highest quality and taste standards
Taste foods to ensure that they are used in their prime
Work in tandem with Executive Chef to develop and adhere to daily production list.
Meet daily with Executive Chef, kitchen and dining room staff to review ingredients, preparation, menu and service
Direct, assigns work and supervises cooks, and prep staff; communicates with Chef regarding staff performance and needs
Communicate with other Sous Chefs and co-workers to facilitate teamwork attitude required to insure that daily preparation and production deadlines are met


OTHER DUTIES AND RESPONSIBILITIES:

Attend Food and Beverage staff and management meetings as required
Perform other duties as directed
Support safe work habits and a safe working environment at all times
Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
Assist the Executive Chef with staff scheduling and food preparation schedules
Ensure that all kitchen equipment is in good repair and safe working order
Ensure that kitchen and dining areas are clean, neat and orderly
Report broken or unsafe equipment, and safety hazards, immediately
Supervise staff to organize work to ensure that kitchen is clean, neat and orderly
Ensure that fresh fruits and vegetables, dairy products, meats, fish, and poultry, foods and supplies are stored and rotated to maximum freshness and minimize waste
Pay$37,700 - $42,500/year; Medical, Dental, Vision, HSA, Retirement
TimelineFull Time
Second Position
TitlePastry Chef
ResponsibilitiesThis position should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionery work. They must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for food and pastry presentation. This position is responsible for the daily preparation of all baked goods and pastries, for a la carte and banquet production and is responsible for implementing the dessert menu. They must be creative with their desert creations and continually research and test new and different dessert and baking recipes to ensure that guests have an exceptional dining experience.
Responsibilities

Approves the requisition of products and other necessary food supplies.
Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Execute controls to minimize food and supply waste and theft.
Safeguard all food preparation employees by implementing training to increase knowledge about safety, sanitation and accident prevention principles.
Develop standard recipes and techniques for food preparation and presentation to ensure consistently high quality and minimal food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Consult with the Executive Chef about food production aspects of special events being planned.
Spends 80% of each working day cooking and supervising the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Evaluate food products to assure that quality standards are consistently attained.
Evaluate products to assure that quality, price and related goods are consistently met.
Establish and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provide training and professional development opportunities for all kitchen staff.
Interview, select, train, supervise, counsel and discipline all employees in the department as needed.
Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times.
Must have problem solving abilities, be self-motivated and organized.


OTHER DUTIES AND RESPONSIBILITIES:

Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Attend food and beverage staff and management meetings and lead meetings as directed by F&B Director.
Interact with food and beverage management to assure that food production consistently exceeds the expectations of Executive Leadership and guests
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Perform other duties as directed as directed by Executive Chef.
Support safe work habits and a safe working environment at all times.
Ensure all services to members are conducted in a highly professional and efficient manner.
Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
Provides function employee list and hours for Quality Service Bonus distribution
Qualifications

Belief in and adherence to the Statement of Faith and Mission of The Navigators.
An Associate’s degree in Pastry Arts and/or 3 to 5 years of like experience with an emphasis on high production.
Country Club and/or restaurant experience preferred.
To perform this job successfully, an individual must be capable to execute each essential duty satisfactorily. 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.
Pay$37,700 - $42,500/year; Medical, Dental, Vision, HSA, Retirement
TimelineFull Time
Other Information
AcceptingChristian Applicants Only
This business isA Christian business
Other DetailsBelief in and adherence to the Statement of Faith and Mission of The Navigators.
Ability to plan, coordinate, organize and supervise, day-to-day operations.
A minimum of five years’ experience in from-scratch cooking and baking in a commercial or institutional kitchen as a lead cook or Sous Chef
Must adhere to the handbooks from both the Navigators and Glen Eyrie at all times
Contact Information
ContactJoseph Sharketti
Contact E-mailjoseph.sharketti@navigators.org
Websitehttp://www.navigators.org
Telephone719-594-2336
Contact Address3820 North 30th Street

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