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Certified Sous Chef Apprenticeship

Job Posted 5/13/2024
The Broadmoor
1 Lake Avenue
Colorado Springs, CO 80906
United States
Category Food Service
Employee
Full-Time
Degree Required
Industry
Hotel / Resort
Application Closing Date
6/12/2024
Pay
$19.13 to $19.13 Per Hour
Job Description

About the Program: The Broadmoor Culinary Apprenticeship Program is dedicated to the development and mentorship of passionate and engaged culinary professionals throughout the industry.  Our goal is give the next generation of our industry the real world, practical knowledge and experience that they need to be leaders in the industry and practitioners of the craft of professional cooking. 

Summary: An advanced two year program designed to train chefs that have already received a fundamental culinary education.  Qualified candidates for enrollment will have a minimum of an Associate’s Degree in Culinary Arts (or related field of study) Successful apprentices will excel in classical cooking fundamentals, ACF sanctioned competition (2-3 categories), and graduate from the program an emerging leader, capable of working any station in a five star or five diamond resort property around the world. Our goal is to graduate apprentices into Junior Sous Chef roles at The Broadmoor.
 
Pay Rate: $19.13/per hour  


 Click HERE for Benefit Information!
 

Essential Duties and Responsibilities include but not limited to:

  • Precise & accurate preparation of all menu items in assigned station & kitchen in a timely fashion & with a sense of urgency.

  • Maintain clean, organized, safe and sanitary station, kitchen & storage areas.
  • Maintain a comprehensive knowledge of Forbes and AAA standards. Maintain Forbes Five-Star and AAA Five-Diamond ratings. Additionally, further our reputation in the industry and to continue to redefine the 5 star/5 diamond luxury experience.                                       

  • Have a knowledge & ability to understand & adjust recipes according to business levels.
  • Have up-to-date Servesafe certification.
  • Follow all hotel and kitchen policies and procedures as outlined in the employee handbook.
  • Take required breaks, notifying supervisor prior to leaving kitchen.
  • Make sound judgment calls and decisions based upon principles outlined in our Culinary & Stewarding Promises on our F&B Credo Card.   
  • Work well under pressure in a fast paced environment.
  • Work cohesively as part of a team.

Qualifications:
To perform this job successfully, an individual must be able to perform 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.

Education/Experience:
Qualified candidates for enrollment will have a minimum of an Associate’s Degree in Culinary Arts (or related field of study)

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Math Ability:
Ability to work with mathematical concepts such as probability and statistical inference and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. 

Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly exposed to wet or humid conditions (non-weather), work near moving mechanical parts, extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to fumes or airborne particles, toxic or caustic chemicals and outdoor weather conditions. Noise level in the work environment is usually loud.

Physical Demands:
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. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+ lbs and lift up 50-100 lbs with assistance. Specific vision abilities required by this job include close vision and distance vision.

Employer

1 Lake Avenue
Colorado Springs CO 80906
United States
View Count 88
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