Executive Restaurant Chef
: Job Details :

**Executive Restaurant Chef (Aspen, CO)**

At the foot of majestic Aspen Mountain and steps from the heart of town, the Hotel Jerome offers guests an incomparable setting for an ideal getaway whatever the season. A model example of thoughtful historic preservation, our hotel in Aspen elegantly blends the comfort, convenience and understated luxury of todays finest Aspen boutique hotels with an authentic mountain aesthetic and spirit. World-class dining and spa offerings contribute to a truly elevated and unique experience.

Hotel Jerome is the iconic hotel of the American West and social hub of Aspen: warm, friendly and busting with life and laughter. Charming and full of personality, this is the place where great stories are born and told. Hotel Jerome is rich in history, yet relevant and current with its amenities and furnishings. Charismatic, with a bit of whimsy, friendly and genuine. Hotel Jerome is the sought-out atmosphere for explorers of body, mind and spirit.

Aspens crown jewel offers the perfect retreat from which to explore the regions abundant outdoor attractions and world-class dining and shopping. This landmark hotel is renowned among luxury hotels in Aspen for its relaxed elegance, gracious service and authentic mountain spirit. Discover luxurious accommodations, a variety of dining options and the modern amenities of a world-class, luxury boutique hotel in Aspen.

**About Hotel Jerome, Auberge Resorts Collection**

Located in the heart of town, the 97-room Hotel Jerome, Auberge Resorts Collection, continues to retain its identity as one of the great hotels of the American West. This year, Aspens legendary crown jewel, unveiled new social spaces including a renovated Aspen Times newspaper building, residential-style suites facing Ajax Mountain and a sultry underground bar Bad Harriet. The 130-year-old historic landmark boasts luxurious, contemporary accommodations and modern amenities that honor the propertys iconic mountain spirit. Considered as one of Aspens favorite places since it opened in 1889 at the height of Aspens boomtown silver-mining era, the hotel features Prospect, an American bistro; aprs-ski favorite the Living Room bar and lounge; the award-winning Auberge Spa; and the legendary J-Bar, which is lauded as an Aspen institution. Hotel Jerome was added to the National Register of Historic Places in 1986.

SUMMARY

Develop, plan, prepare, set up and provide high quality service in all areas of food production for menu items and specials in designated outlets. Direct, train and supervise the performance of all culinary staff and assist with front of house training. Maintains organization, cleanliness and sanitation of all food related work areas and equipment.

ESSENTIAL FUNCTIONS

1. Maintain and strictly abide by state sanitation/health regulations and resort requirements, strictly enforce

policy with all members of the Culinary team - Maintain the Kitchen clean at all times.

2. Manage all aspects of the Culinary Department, communicate regularly with Area Executive Chef regarding

all issues, resolution of issues and changes within the department.

3. Oversee menu development, solicit ideas from Sous Chefs, make and present changes and suggestions to Area Executive Chef .

4. Meet with, manage and direct Sous Chefs; work with each to meet daily, weekly, monthly goals.

5. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, safely and properly.

6. Maintain complete knowledge of and direct compliance with all departmental/resort policies and procedures.

7. Review assignments, anticipate business levels, make changes and review other information pertinent to job performance; review as necessary with Area Executive Chef.

8. Ensure that scheduled staff has reported to work; document any late or absent associates, coach and discipline as necessary.

9. Coordinate breaks for scheduled staff, as necessary.

10. Prepare/assign production and prep work for all Cooks to complete.

11. Prioritize all tasks, assign to appropriate associates and ensure they are completed in a correct and timely

fashion.

12. Communicate additions and changes to daily kitchen assignments before or as they arise during each shift.

13. Ensure that all shift(s) complete all mise en place necessary to conduct their respective service.

14. Ensure that Prep staff completes functions in a timely fashion for the required service.

15. Ensure opening duties are completed by the staff, as follows:

a. Set up work station with proper tools, mise en place and equipment according to kitchen standards, as

necessary.

b. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure that

everything complies with kitchen standards.

c. Check production schedule and daily pars. Ensure that daily production is organized, prioritized and

on track.

d. Order of any items /supplies needed for the days tasks as necessary.

e. Restock dry goods, fresh products, cooking wines in the appropriate areas as per need.

f. Ensure that all orders are properly received, inspected and put away in an orderly and timely manner.

g. Fabricate proteins necessary for impending service.

16. Inspect and maintain the cleanliness and organization of kitchen and all workstations. Rectify any deficiencies.

17. Check P.O.S. terminals and ensure that ALL printers have paper and are in working order.

18. Inform Chef and/or Front of the House manager and service staff of any shortages or 86d items affecting the restaurant menu(s). Keep Front of House abreast of quantities of any specials or items that may run out

BEFORE they run out.

19. Conduct daily line up with all front and back of house employees. Communicate all necessary information

necessary for the days service

20. Assist Line Cooks whenever necessary to ensure the highest quality items are reaching our guests. Assistance should be given BEFORE a situation becomes critical.

21. Organize and maintain production via prep lists and/or production lists as formulated by Exec. Sous Chef.

22. Maintain proper storage of all products as specified by Health Department, Exec. Chef and Hotel Jerome

requirements.

23. Direct and assist stewards in order to make clean-up efficient.

24. Minimize waste and maintain controls in product utilization in order to attain forecasted food cost.

25. Supervise the breakdown of all work stations and ensure the completion of closing duties for each associate according to department standards:

a. Return all food items in clean containers to proper storage areas.

b. Rotate food items as necessary.

c. LABEL AND DATE ALL FOOD ITEMS ALWAYS!

d. Organize all storage areas.

e. Clean food prep areas and work stations, reach-ins, walk-in and shelves.

f. Ice down any hot items (sauces, stocks, soups, etc.) and put away when cool.

g. Turn off all equipment.

h. Ensure that closing steward(s) are on track with closing clean-up.

26. Responsible for any food inventories and ordering as it pertains to restaurants.

27. Conduct monthly inventory and assist with any accounting needs

28. Conduct associate reviews, make suggestions regarding appropriate pay changes

29. Participate in the hiring process as well as any disciplinary action meetings.

30. Participate in and support resort and company efforts towards sustainability and environmental initiatives as part of the Planet Auberge program.

Perform other duties as directed, developed or assigned.

QUALIFICATIONS

Required

1. 3 years minimum experience as an Executive Chef in a Fine Dining environment.

2. Ability to competently work all stations in kitchen.

3. Food handling certificate.

4. Able to compute basic mathematical calculations.

5. Ability to communicate in English with co-workers, guests and management to their understanding.

6. Ability to provide legible co