Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 28, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 28, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 28, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 28, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Job Description Job Description SOUS CHEF - YOUYU Location : Location US-VA-Bristol Job ID 4 Department Food & Beverage - Salaried Overview POSITION SUMMARY: The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino service goals. Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. Maintains department objectives, standards, guidelines and budget to ensure proper management of department. Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. Assists in developing menu changes to ensure variety and food quality. Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Responsible for cleaning and sanitizing work and public spaces. Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery. Must successfully pass background check. Must successfully pass drug screening. Must be at least twenty-one (21) years of age. Must be able to work holidays and weekends, as well as flexible shifts. KNOWLEDGE OF: Pertinent federal, state, and local laws, codes, and regulations. Standard safety and sanitation practices for food and beverage service. Food, food product, food preparation, etc. Standard safety and sanitation practices for food and beverage service. How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. Complete understanding of kitchen operations. Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. Communicate clearly and concisely, both orally and in writing. Be flexible to work varying shifts and time schedules as needed. Deliver programs which create a service level of excellence for internal and external guests. Communicate effectively with all levels of team members and outside contacts. Act professionally with a constantly changing internal and external environment. Monitor and control cash flow and security of assets. Link scheduling to customer flow. Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible. Use all tools associated with the position including but not limited to knives, slicers and choppers. Review and comprehend recipes and other necessary documentation. Inspect quality of all food items.
May 28, 2024
Full time
Job Description Job Description SOUS CHEF - YOUYU Location : Location US-VA-Bristol Job ID 4 Department Food & Beverage - Salaried Overview POSITION SUMMARY: The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino service goals. Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. Maintains department objectives, standards, guidelines and budget to ensure proper management of department. Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. Assists in developing menu changes to ensure variety and food quality. Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Responsible for cleaning and sanitizing work and public spaces. Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery. Must successfully pass background check. Must successfully pass drug screening. Must be at least twenty-one (21) years of age. Must be able to work holidays and weekends, as well as flexible shifts. KNOWLEDGE OF: Pertinent federal, state, and local laws, codes, and regulations. Standard safety and sanitation practices for food and beverage service. Food, food product, food preparation, etc. Standard safety and sanitation practices for food and beverage service. How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. Complete understanding of kitchen operations. Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. Communicate clearly and concisely, both orally and in writing. Be flexible to work varying shifts and time schedules as needed. Deliver programs which create a service level of excellence for internal and external guests. Communicate effectively with all levels of team members and outside contacts. Act professionally with a constantly changing internal and external environment. Monitor and control cash flow and security of assets. Link scheduling to customer flow. Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible. Use all tools associated with the position including but not limited to knives, slicers and choppers. Review and comprehend recipes and other necessary documentation. Inspect quality of all food items.
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
May 28, 2024
Full time
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
Pay: $55000 per year - $60000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
May 28, 2024
Full time
Pay: $55000 per year - $60000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 28, 2024
Full time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
May 27, 2024
Full time
Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment. Qualifications Minimum of three years of experience as a line cook; prior supervisory experience preferred. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Shaner Hotel Group Shaner Hotels is one of the foremost award-winning hospitality owner-operators and management companies in the hospitality industry. Our current portfolio consists of over 65 full-service, select-service, extended-stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top Hospitality Brands including independent locations as well. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management. You can find out more by visiting our website, !
Senior Living Communities
Saint Simons Island, Georgia
Description Marsh's Edge, St. Simons Island's premier retirement community is now accepting applications for a Sous Chef. This position prepares food, and assures that quality food service is provided at all times. Responsible for hot food preparation, including accompaniment and garnishes. Ask us how to take control and elevate your career. Pick your co-workers, refer your friends and earn cash! Free Teladoc, scholarships and more! Call - Interviews offered daily! POSITION SUMMARY : Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS : Must have comprehensive knowledge of food preparation and handling techniques. Must have general knowledge of safety and sanitation rules and practices. Works well within a team environment. Supervises all daily production and production staff. Responsible for hot and cold food production, including accompaniments and garnishes. Supervises production of all menu items for all service areas. Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation. Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards. Checks and/or tastes all food items prepared. Completes preparation records and ensures proper food storage and rotation of leftover items. Ensures all cleaning assignments are completed by assigned staff member. Must ensure a safe working environment for all staff members and corrects Follows safety and sanitation rules and practices and makes sure staff also follows same standards. Ensures that all hot food preparation and assembling is done in accordance with established procedures. Demonstrates knowledge of fire safety procedures. Cooperates with staff of other departments in performing job duties. Provides clean, safe and neat environment. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Attend and actively participate in required in-service training and education programs. Other duties as assigned. C OMPETENCIES : To perform the job successfully, an individual should demonstrate the following competencies: T e c hni c a l Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. C o mmunication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. I n i t i a tive - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. I n terpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new things T ea mwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically and with integrity; upholds the Company's Guiding Principles: o People First, Always o We Exist to Serve our Members o We Have a Responsibility to be Full
May 27, 2024
Full time
Description Marsh's Edge, St. Simons Island's premier retirement community is now accepting applications for a Sous Chef. This position prepares food, and assures that quality food service is provided at all times. Responsible for hot food preparation, including accompaniment and garnishes. Ask us how to take control and elevate your career. Pick your co-workers, refer your friends and earn cash! Free Teladoc, scholarships and more! Call - Interviews offered daily! POSITION SUMMARY : Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS : Must have comprehensive knowledge of food preparation and handling techniques. Must have general knowledge of safety and sanitation rules and practices. Works well within a team environment. Supervises all daily production and production staff. Responsible for hot and cold food production, including accompaniments and garnishes. Supervises production of all menu items for all service areas. Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation. Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards. Checks and/or tastes all food items prepared. Completes preparation records and ensures proper food storage and rotation of leftover items. Ensures all cleaning assignments are completed by assigned staff member. Must ensure a safe working environment for all staff members and corrects Follows safety and sanitation rules and practices and makes sure staff also follows same standards. Ensures that all hot food preparation and assembling is done in accordance with established procedures. Demonstrates knowledge of fire safety procedures. Cooperates with staff of other departments in performing job duties. Provides clean, safe and neat environment. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Attend and actively participate in required in-service training and education programs. Other duties as assigned. C OMPETENCIES : To perform the job successfully, an individual should demonstrate the following competencies: T e c hni c a l Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. C o mmunication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. I n i t i a tive - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. I n terpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new things T ea mwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically and with integrity; upholds the Company's Guiding Principles: o People First, Always o We Exist to Serve our Members o We Have a Responsibility to be Full
Find your new career with a team that makes a difference in senior's lives. Come see why The Stratford is certified as a Great Place to Work! Now accepting applications for a Sous Chef to join our dynamic dining team! Senior Living experience a plus. We look forward to meeting you soon! Interviews offered daily! POSITION SUMMARY : Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS : Must have comprehensive knowledge of food preparation and handling techniques. Must have general knowledge of safety and sanitation rules and practices. Works well within a team environment. Supervises all daily production and production staff. Responsible for hot and cold food production, including accompaniments and garnishes. Supervises production of all menu items for all service areas. Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation. Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards. Checks and/or tastes all food items prepared. Completes preparation records and ensures proper food storage and rotation of leftover items. Ensures all cleaning assignments are completed by assigned staff member. Must ensure a safe working environment for all staff members and corrects Follows safety and sanitation rules and practices and makes sure staff also follows same standards. Ensures that all hot food preparation and assembling is done in accordance with established procedures. Demonstrates knowledge of fire safety procedures. Cooperates with staff of other departments in performing job duties. Provides clean, safe and neat environment. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Attend and actively participate in required in-service training and education programs. Other duties as assigned.
May 27, 2024
Full time
Find your new career with a team that makes a difference in senior's lives. Come see why The Stratford is certified as a Great Place to Work! Now accepting applications for a Sous Chef to join our dynamic dining team! Senior Living experience a plus. We look forward to meeting you soon! Interviews offered daily! POSITION SUMMARY : Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS : Must have comprehensive knowledge of food preparation and handling techniques. Must have general knowledge of safety and sanitation rules and practices. Works well within a team environment. Supervises all daily production and production staff. Responsible for hot and cold food production, including accompaniments and garnishes. Supervises production of all menu items for all service areas. Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation. Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards. Checks and/or tastes all food items prepared. Completes preparation records and ensures proper food storage and rotation of leftover items. Ensures all cleaning assignments are completed by assigned staff member. Must ensure a safe working environment for all staff members and corrects Follows safety and sanitation rules and practices and makes sure staff also follows same standards. Ensures that all hot food preparation and assembling is done in accordance with established procedures. Demonstrates knowledge of fire safety procedures. Cooperates with staff of other departments in performing job duties. Provides clean, safe and neat environment. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Attend and actively participate in required in-service training and education programs. Other duties as assigned.
Senior Living Communities
Charlotte, North Carolina
Find your new career with a team that makes a difference in senior's lives. Come see why The Charlotte Assisted Living and Memory Care is certified as a Great Place to Work! Now accepting applications for a Sous Chef position! We look forward to meeting you soon! Speak with our HR Director at . Interviews offered daily! POSITION SUMMARY: Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS: • Must have comprehensive knowledge of food preparation and handling techniques. • Must have general knowledge of safety and sanitation rules and practices. • Works well within a team environment. • Supervises all daily production and production staff. • Responsible for hot and cold food production, including accompaniments and garnishes. • Supervises production of all menu items for all service areas. • Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation. • Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards. • Checks and/or tastes all food items prepared. • Completes preparation records and ensures proper food storage and rotation of leftover items. • Ensures all cleaning assignments are completed by assigned staff member. • Must ensure a safe working environment for all staff members and corrects • Follows safety and sanitation rules and practices and makes sure staff also follows same standards. • Ensures that all hot food preparation and assembling is done in accordance with established procedures. • Demonstrates knowledge of fire safety procedures. • Cooperates with staff of other departments in performing job duties. • Provides clean, safe and neat environment. • Maintain an open communication and professional working relationship between front and back of house operations and sister departments. • Attend and actively participate in required in-service training and education programs. • Other duties as assigned.
May 27, 2024
Full time
Find your new career with a team that makes a difference in senior's lives. Come see why The Charlotte Assisted Living and Memory Care is certified as a Great Place to Work! Now accepting applications for a Sous Chef position! We look forward to meeting you soon! Speak with our HR Director at . Interviews offered daily! POSITION SUMMARY: Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS: • Must have comprehensive knowledge of food preparation and handling techniques. • Must have general knowledge of safety and sanitation rules and practices. • Works well within a team environment. • Supervises all daily production and production staff. • Responsible for hot and cold food production, including accompaniments and garnishes. • Supervises production of all menu items for all service areas. • Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation. • Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards. • Checks and/or tastes all food items prepared. • Completes preparation records and ensures proper food storage and rotation of leftover items. • Ensures all cleaning assignments are completed by assigned staff member. • Must ensure a safe working environment for all staff members and corrects • Follows safety and sanitation rules and practices and makes sure staff also follows same standards. • Ensures that all hot food preparation and assembling is done in accordance with established procedures. • Demonstrates knowledge of fire safety procedures. • Cooperates with staff of other departments in performing job duties. • Provides clean, safe and neat environment. • Maintain an open communication and professional working relationship between front and back of house operations and sister departments. • Attend and actively participate in required in-service training and education programs. • Other duties as assigned.
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer