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 04, 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 04, 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 04, 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 04, 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 04, 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 04, 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 04, 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
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 29, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Job Description Pay: $0 per year - $0 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 04, 2024
Full time
Job Description Pay: $0 per year - $0 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
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 04, 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 04, 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
HHS Culinary and Nutrition Solutions, LLC
Lafayette, Louisiana
This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $75,000 - $80,000/yr We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. You will also be responsible for managing our kitchen operations and overseeing a team of talented chefs. Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
May 04, 2024
Full time
This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $75,000 - $80,000/yr We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. You will also be responsible for managing our kitchen operations and overseeing a team of talented chefs. Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $40K-$45K DOE with benefits. Located in Taos, NM. Working out of our El Monte Sagrado. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC1 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Yearly Salary PI0baabac4f6-
May 04, 2024
Full time
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $40K-$45K DOE with benefits. Located in Taos, NM. Working out of our El Monte Sagrado. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC1 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Yearly Salary PI0baabac4f6-
Job Description Job Description Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $40K-$45K DOE with benefits. Located in Taos, NM. Working out of our El Monte Sagrado. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC1 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Yearly Salary PI81d67693c1af-9126
May 03, 2024
Full time
Job Description Job Description Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $40K-$45K DOE with benefits. Located in Taos, NM. Working out of our El Monte Sagrado. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC1 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Yearly Salary PI81d67693c1af-9126
HHS Culinary and Nutrition Solutions, LLC
Baton Rouge, Louisiana
Executive Chef role located at Baton Rouge General Medical Center in Baton Rouge, LA . We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. You will also be responsible for managing our kitchen operations and overseeing a team of talented chefs. Salary range is $72,000-$75,000\yearly Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
May 03, 2024
Full time
Executive Chef role located at Baton Rouge General Medical Center in Baton Rouge, LA . We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. You will also be responsible for managing our kitchen operations and overseeing a team of talented chefs. Salary range is $72,000-$75,000\yearly Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
North Little Rock, Arkansas
This Executive Chef position is located at Arkansas Surgical Hospital in North Little Rock, AR We are seeking a passionate and innovative Executive Chef to lead our culinary team at a physician-owned hospital with a high focus on quality and environment . As our Executive Chef, you will be responsible for developing and executing a culinary vision that aligns with our mission to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. Salary: $70,000 yr - offering a $5,000 sign-on bonus ! Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
May 01, 2024
Full time
This Executive Chef position is located at Arkansas Surgical Hospital in North Little Rock, AR We are seeking a passionate and innovative Executive Chef to lead our culinary team at a physician-owned hospital with a high focus on quality and environment . As our Executive Chef, you will be responsible for developing and executing a culinary vision that aligns with our mission to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. Salary: $70,000 yr - offering a $5,000 sign-on bonus ! Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS