DEER VALLEY RESORT
Please note, this position is located at Deer Valley Resort in Park City, UT. Description Salary Range is $85,000 to $95,000 depending on experience PURPOSE OF POSITION : The Silver Lake Lodge Executive Chef must provide the greatest possible consistency in innovative, creative, premier quality food to ensure attractive, appetizing, and superior taste and presentation for our guest. The Executive Chef must always exercise careful planning and cost controls as they relate to distinct levels of business in the Silver Lake Lodge, Mariposa, Royal Street Cafe and Banquets. Responsible for setting up systems for the flow of food regarding cooking techniques, recipes, cleanliness, health standards and employee guest procedures. MAJOR CONTRIBUTION OF JOB: As Executive Chef, you are responsible for directing and administering the planning, preparation, production and control of all culinary operations with the lodges continuing effort to deliver outstanding member service and financial profitability. Specifically, this position is responsible for performing the following tasks to the highest standards. JOB DUTIES AND RESPONSIBILITIES: Direct and oversee all culinary operations, to include, but not limited to, production at Mariposa, Royal Street Café, The Silver Lake Lodge Cafeteria, Banquets and special events. Ensure food consistency, quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Stay knowledgeable of current food trends to create and implement new and creative menu items for each outlet each season. Always taking into account demographics, international, domestic and special diet cuisine preparation Control food costs based on forecasting, efficient food production planned requisitioning and careful attention to established product specifications Control labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc. Organize an efficient flow of production and maintain minimum but adequate staffing Set up a control system through recipes; assuring quality and portion consistency Motivate, train and promote personnel with potential to build a good, efficient team Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating nightly cleaning lists and procedures with stewarding and janitorial departments Ensure that high standard of dress, personal hygiene, and safety is maintained by all employees Think positively and cooperate willingly to collaborate with VP of food and beverage, Food and Beverage Manager, Director of Beverage Resort Executive Chef and Executive Sous Chef, in all phases of our operations to maintain a general quality and style consistency in food and beverage offerings between the different lodges Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department and interdepartmental management and meeting participation and facilitation to include assisting accounting staff in compiling accounting data for ski resort and various lodging properties, with an emphasis on Accounts Receivable posting charges and payments Ensure proper maintenance and care of the facility and all equipment and tools Maintain a positive rapport with guests and associates especially at busy, high volume meal periods EDUCATION REQUIREMENTS OR EQUIVALENT: High School diploma or equivalent. Minimum 2 years postsecondary schooling in relevant curricula. Proven on the job training and demonstrated ability to perform most kitchen functions in an exemplary fashion. Minimum of five years of executive leadership on the job leadership experience managing multi-unit outlet kitchens SPECIALIZED KNOWLEDGE: Possesses a broad knowledge of the preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry and the challenges relevant to kitchen management. Must know how to operate all kitchen equipment. Must have knowledge of all cooking techniques. Must have experience in buffet setting and the preparation and holding of food for buffets. Computer literacy and working knowledge of advanced word processing and excel programs. Solid understanding of kitchen accounting, cost tracking methods and procedures, labor control, ordering, scheduling, checkbook maintenance and menu engineering. Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. PREVIOUS EXPERIENCE REQUIRED: 5 years' experience as Executive Chef in a comparable multi-unit setting. Extensive food production in virtually all styles of food, American regional, Comfort, Pub, Fine Dining, Banquet and MultiNational Cuisine's. WORKING KNOWLEDGE TO BE ACQUIRED ON THE JOB: Policies and Procedures of Deer Valley, accounting systems, continued culinary education. REPORTING SUPERVISOR: Resort Executive Chef and Executive Sous Chef EMPLOYEES SUPERVISED: All kitchen personnel, Chefs, Sous Chefs, Chef de Cuisines, Cooks and Stewards. SUPERVISORY RESPONSIBILITY: This position manages all employees of the department and is responsible for the performance management and hiring of the employees within the culinary department. Works closely with Lodge GM to ensure all goals are met. UNUSUAL WORKING CONDITIONS: Must be willing to work various hours, holidays and weekends, many times long hours on the job. WORK WEEK: Requires long hours daily and within the workweek REQUIRED OVERTIME: As necessary COMPETENCIES: Strategic Thinking, Business Acumen, Thoroughness, Leadership, Communication Proficiency, Presentation Skills, Team Leadership and Motivation, Creativity, Organization Perks and Benefits: Ski for Free, 401K, PTO, Health Insurance, Retail & Restaurant Discounts, and More! Requirements
Please note, this position is located at Deer Valley Resort in Park City, UT. Description Salary Range is $85,000 to $95,000 depending on experience PURPOSE OF POSITION : The Silver Lake Lodge Executive Chef must provide the greatest possible consistency in innovative, creative, premier quality food to ensure attractive, appetizing, and superior taste and presentation for our guest. The Executive Chef must always exercise careful planning and cost controls as they relate to distinct levels of business in the Silver Lake Lodge, Mariposa, Royal Street Cafe and Banquets. Responsible for setting up systems for the flow of food regarding cooking techniques, recipes, cleanliness, health standards and employee guest procedures. MAJOR CONTRIBUTION OF JOB: As Executive Chef, you are responsible for directing and administering the planning, preparation, production and control of all culinary operations with the lodges continuing effort to deliver outstanding member service and financial profitability. Specifically, this position is responsible for performing the following tasks to the highest standards. JOB DUTIES AND RESPONSIBILITIES: Direct and oversee all culinary operations, to include, but not limited to, production at Mariposa, Royal Street Café, The Silver Lake Lodge Cafeteria, Banquets and special events. Ensure food consistency, quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Stay knowledgeable of current food trends to create and implement new and creative menu items for each outlet each season. Always taking into account demographics, international, domestic and special diet cuisine preparation Control food costs based on forecasting, efficient food production planned requisitioning and careful attention to established product specifications Control labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc. Organize an efficient flow of production and maintain minimum but adequate staffing Set up a control system through recipes; assuring quality and portion consistency Motivate, train and promote personnel with potential to build a good, efficient team Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating nightly cleaning lists and procedures with stewarding and janitorial departments Ensure that high standard of dress, personal hygiene, and safety is maintained by all employees Think positively and cooperate willingly to collaborate with VP of food and beverage, Food and Beverage Manager, Director of Beverage Resort Executive Chef and Executive Sous Chef, in all phases of our operations to maintain a general quality and style consistency in food and beverage offerings between the different lodges Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department and interdepartmental management and meeting participation and facilitation to include assisting accounting staff in compiling accounting data for ski resort and various lodging properties, with an emphasis on Accounts Receivable posting charges and payments Ensure proper maintenance and care of the facility and all equipment and tools Maintain a positive rapport with guests and associates especially at busy, high volume meal periods EDUCATION REQUIREMENTS OR EQUIVALENT: High School diploma or equivalent. Minimum 2 years postsecondary schooling in relevant curricula. Proven on the job training and demonstrated ability to perform most kitchen functions in an exemplary fashion. Minimum of five years of executive leadership on the job leadership experience managing multi-unit outlet kitchens SPECIALIZED KNOWLEDGE: Possesses a broad knowledge of the preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry and the challenges relevant to kitchen management. Must know how to operate all kitchen equipment. Must have knowledge of all cooking techniques. Must have experience in buffet setting and the preparation and holding of food for buffets. Computer literacy and working knowledge of advanced word processing and excel programs. Solid understanding of kitchen accounting, cost tracking methods and procedures, labor control, ordering, scheduling, checkbook maintenance and menu engineering. Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. PREVIOUS EXPERIENCE REQUIRED: 5 years' experience as Executive Chef in a comparable multi-unit setting. Extensive food production in virtually all styles of food, American regional, Comfort, Pub, Fine Dining, Banquet and MultiNational Cuisine's. WORKING KNOWLEDGE TO BE ACQUIRED ON THE JOB: Policies and Procedures of Deer Valley, accounting systems, continued culinary education. REPORTING SUPERVISOR: Resort Executive Chef and Executive Sous Chef EMPLOYEES SUPERVISED: All kitchen personnel, Chefs, Sous Chefs, Chef de Cuisines, Cooks and Stewards. SUPERVISORY RESPONSIBILITY: This position manages all employees of the department and is responsible for the performance management and hiring of the employees within the culinary department. Works closely with Lodge GM to ensure all goals are met. UNUSUAL WORKING CONDITIONS: Must be willing to work various hours, holidays and weekends, many times long hours on the job. WORK WEEK: Requires long hours daily and within the workweek REQUIRED OVERTIME: As necessary COMPETENCIES: Strategic Thinking, Business Acumen, Thoroughness, Leadership, Communication Proficiency, Presentation Skills, Team Leadership and Motivation, Creativity, Organization Perks and Benefits: Ski for Free, 401K, PTO, Health Insurance, Retail & Restaurant Discounts, and More! Requirements
DEER VALLEY RESORT
Park City, Utah
Please note, this position is located at Deer Valley Resort in Park City, UT. Description Salary Range is $85,000 to $95,000 depending on experience PURPOSE OF POSITION : The Silver Lake Lodge Executive Chef must provide the greatest possible consistency in innovative, creative, premier quality food to ensure attractive, appetizing, and superior taste and presentation for our guest. The Executive Chef must always exercise careful planning and cost controls as they relate to distinct levels of business in the Silver Lake Lodge, Mariposa, Royal Street Cafe and Banquets. Responsible for setting up systems for the flow of food regarding cooking techniques, recipes, cleanliness, health standards and employee guest procedures. MAJOR CONTRIBUTION OF JOB: As Executive Chef, you are responsible for directing and administering the planning, preparation, production and control of all culinary operations with the lodges continuing effort to deliver outstanding member service and financial profitability. Specifically, this position is responsible for performing the following tasks to the highest standards. JOB DUTIES AND RESPONSIBILITIES: Direct and oversee all culinary operations, to include, but not limited to, production at Mariposa, Royal Street Café, The Silver Lake Lodge Cafeteria, Banquets and special events. Ensure food consistency, quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Stay knowledgeable of current food trends to create and implement new and creative menu items for each outlet each season. Always taking into account demographics, international, domestic and special diet cuisine preparation Control food costs based on forecasting, efficient food production planned requisitioning and careful attention to established product specifications Control labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc. Organize an efficient flow of production and maintain minimum but adequate staffing Set up a control system through recipes; assuring quality and portion consistency Motivate, train and promote personnel with potential to build a good, efficient team Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating nightly cleaning lists and procedures with stewarding and janitorial departments Ensure that high standard of dress, personal hygiene, and safety is maintained by all employees Think positively and cooperate willingly to collaborate with VP of food and beverage, Food and Beverage Manager, Director of Beverage Resort Executive Chef and Executive Sous Chef, in all phases of our operations to maintain a general quality and style consistency in food and beverage offerings between the different lodges Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department and interdepartmental management and meeting participation and facilitation to include assisting accounting staff in compiling accounting data for ski resort and various lodging properties, with an emphasis on Accounts Receivable posting charges and payments Ensure proper maintenance and care of the facility and all equipment and tools Maintain a positive rapport with guests and associates especially at busy, high volume meal periods EDUCATION REQUIREMENTS OR EQUIVALENT: High School diploma or equivalent. Minimum 2 years postsecondary schooling in relevant curricula. Proven on the job training and demonstrated ability to perform most kitchen functions in an exemplary fashion. Minimum of five years of executive leadership on the job leadership experience managing multi-unit outlet kitchens SPECIALIZED KNOWLEDGE: Possesses a broad knowledge of the preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry and the challenges relevant to kitchen management. Must know how to operate all kitchen equipment. Must have knowledge of all cooking techniques. Must have experience in buffet setting and the preparation and holding of food for buffets. Computer literacy and working knowledge of advanced word processing and excel programs. Solid understanding of kitchen accounting, cost tracking methods and procedures, labor control, ordering, scheduling, checkbook maintenance and menu engineering. Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. PREVIOUS EXPERIENCE REQUIRED: 5 years' experience as Executive Chef in a comparable multi-unit setting. Extensive food production in virtually all styles of food, American regional, Comfort, Pub, Fine Dining, Banquet and MultiNational Cuisine's. WORKING KNOWLEDGE TO BE ACQUIRED ON THE JOB: Policies and Procedures of Deer Valley, accounting systems, continued culinary education. REPORTING SUPERVISOR: Resort Executive Chef and Executive Sous Chef EMPLOYEES SUPERVISED: All kitchen personnel, Chefs, Sous Chefs, Chef de Cuisines, Cooks and Stewards. SUPERVISORY RESPONSIBILITY: This position manages all employees of the department and is responsible for the performance management and hiring of the employees within the culinary department. Works closely with Lodge GM to ensure all goals are met. UNUSUAL WORKING CONDITIONS: Must be willing to work various hours, holidays and weekends, many times long hours on the job. WORK WEEK: Requires long hours daily and within the workweek REQUIRED OVERTIME: As necessary COMPETENCIES: Strategic Thinking, Business Acumen, Thoroughness, Leadership, Communication Proficiency, Presentation Skills, Team Leadership and Motivation, Creativity, Organization Perks and Benefits: Ski for Free, 401K, PTO, Health Insurance, Retail & Restaurant Discounts, and More! Requirements
Please note, this position is located at Deer Valley Resort in Park City, UT. Description Salary Range is $85,000 to $95,000 depending on experience PURPOSE OF POSITION : The Silver Lake Lodge Executive Chef must provide the greatest possible consistency in innovative, creative, premier quality food to ensure attractive, appetizing, and superior taste and presentation for our guest. The Executive Chef must always exercise careful planning and cost controls as they relate to distinct levels of business in the Silver Lake Lodge, Mariposa, Royal Street Cafe and Banquets. Responsible for setting up systems for the flow of food regarding cooking techniques, recipes, cleanliness, health standards and employee guest procedures. MAJOR CONTRIBUTION OF JOB: As Executive Chef, you are responsible for directing and administering the planning, preparation, production and control of all culinary operations with the lodges continuing effort to deliver outstanding member service and financial profitability. Specifically, this position is responsible for performing the following tasks to the highest standards. JOB DUTIES AND RESPONSIBILITIES: Direct and oversee all culinary operations, to include, but not limited to, production at Mariposa, Royal Street Café, The Silver Lake Lodge Cafeteria, Banquets and special events. Ensure food consistency, quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Stay knowledgeable of current food trends to create and implement new and creative menu items for each outlet each season. Always taking into account demographics, international, domestic and special diet cuisine preparation Control food costs based on forecasting, efficient food production planned requisitioning and careful attention to established product specifications Control labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc. Organize an efficient flow of production and maintain minimum but adequate staffing Set up a control system through recipes; assuring quality and portion consistency Motivate, train and promote personnel with potential to build a good, efficient team Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating nightly cleaning lists and procedures with stewarding and janitorial departments Ensure that high standard of dress, personal hygiene, and safety is maintained by all employees Think positively and cooperate willingly to collaborate with VP of food and beverage, Food and Beverage Manager, Director of Beverage Resort Executive Chef and Executive Sous Chef, in all phases of our operations to maintain a general quality and style consistency in food and beverage offerings between the different lodges Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department and interdepartmental management and meeting participation and facilitation to include assisting accounting staff in compiling accounting data for ski resort and various lodging properties, with an emphasis on Accounts Receivable posting charges and payments Ensure proper maintenance and care of the facility and all equipment and tools Maintain a positive rapport with guests and associates especially at busy, high volume meal periods EDUCATION REQUIREMENTS OR EQUIVALENT: High School diploma or equivalent. Minimum 2 years postsecondary schooling in relevant curricula. Proven on the job training and demonstrated ability to perform most kitchen functions in an exemplary fashion. Minimum of five years of executive leadership on the job leadership experience managing multi-unit outlet kitchens SPECIALIZED KNOWLEDGE: Possesses a broad knowledge of the preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry and the challenges relevant to kitchen management. Must know how to operate all kitchen equipment. Must have knowledge of all cooking techniques. Must have experience in buffet setting and the preparation and holding of food for buffets. Computer literacy and working knowledge of advanced word processing and excel programs. Solid understanding of kitchen accounting, cost tracking methods and procedures, labor control, ordering, scheduling, checkbook maintenance and menu engineering. Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. PREVIOUS EXPERIENCE REQUIRED: 5 years' experience as Executive Chef in a comparable multi-unit setting. Extensive food production in virtually all styles of food, American regional, Comfort, Pub, Fine Dining, Banquet and MultiNational Cuisine's. WORKING KNOWLEDGE TO BE ACQUIRED ON THE JOB: Policies and Procedures of Deer Valley, accounting systems, continued culinary education. REPORTING SUPERVISOR: Resort Executive Chef and Executive Sous Chef EMPLOYEES SUPERVISED: All kitchen personnel, Chefs, Sous Chefs, Chef de Cuisines, Cooks and Stewards. SUPERVISORY RESPONSIBILITY: This position manages all employees of the department and is responsible for the performance management and hiring of the employees within the culinary department. Works closely with Lodge GM to ensure all goals are met. UNUSUAL WORKING CONDITIONS: Must be willing to work various hours, holidays and weekends, many times long hours on the job. WORK WEEK: Requires long hours daily and within the workweek REQUIRED OVERTIME: As necessary COMPETENCIES: Strategic Thinking, Business Acumen, Thoroughness, Leadership, Communication Proficiency, Presentation Skills, Team Leadership and Motivation, Creativity, Organization Perks and Benefits: Ski for Free, 401K, PTO, Health Insurance, Retail & Restaurant Discounts, and More! Requirements
Winter Park Resort
Golden, Colorado
Please note, this position is located at Winter Park Resort in Winter Park, CO. WINTER PARK RESORT OVERVIEW: Who We Are: At just 67 miles away, Winter Park is the closest major mountain destination to Denver. Don't be fooled by our convenient location, though… you'll feel remotely tucked away in our high-country corner of the Rockies. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures and an unparalleled and unfiltered Colorado experience. Whether you are fulfilling a lifelong dream to work at a ski resort or you are just wanting a change of scene, we have great jobs and an awesome experience waiting for you! Who We Are Looking For: Winter Park Resort is a place for mountain lovers, adventure seekers, and outdoor explorers. A place to chase new experiences, marvel at the unexpected, and discover the adventure that will keep you coming back for more. Whether you are looking to have your first taste of a winter season in the Rockies or to build a long-term career, we have something for everyone. We work to play... Are you in? Perks & Benefits: There's more than a free season pass waiting for you! You don't just get a job at Winter Park, you get an experience and a lifestyle. As a member of our team, you'll enjoy a variety of perks and benefits that are available to our year-round and seasonal employees. Some examples include: Free season pass to Winter Park Season and free access to all fifteen Alterra Resorts throughout North America. Discounted tickets for your friends & family Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs for eligible employees 401(k) plan with generous company match for all employees Paid parental leave of up to 6 weeks for eligible employees Generous food & beverage and retail discounts Onsite employee childcare based on availability, discounted equipment rentals and plenty of opportunities for growth, advancement & year-round employment! Don't worry the uniforms are provided! POSITION SUMMARY: The Assistant Manager cooperates with Unit Supervisors to create and implement daily food preparation, set-up, service, and break down. This employee must communicate with other departments during event location planning as well. They are responsible for visualizing and realizing the ideas and intentions of individual supervisors. The Food and Beverage Manager will serve as bar foreman, crew member, and various other Food and Beverage positions as needed. They must supervise and delegate responsibilities to other food service staff during their Unit Supervisor's absence. The 'Manager Restaurant I' will work with the Director of Food & Beverage to help with planning, directing, controlling, and coordinating of all food service operations, including: all personnel functions, pricing, purchasing, inventory, food presentation, food production, beverage production, and monetary collection. The 'Manager Restaurant I' will follow all Winter Park policies and procedures, all applicable laws (federal, state, and local), and all health and sanitation codes. ESSENTIAL DUTIES: Responsible for daily operations of the restaurant and other establishments that prepare and serve meals and beverages to our guests Plans, organizes, staffs, and directs all phases of food operations for their food service unit Consistent with departmental goals, policies, and procedures Coordinates activities among various departments, such as: kitchen, dining room, and banquet services Ensures that guests are satisfied with their dining experience Oversees the inventory and ordering of food, equipment, and supplies Arranges for the routine maintenance of the restaurant, its equipment, and its facilities Responsible for all the administrative and human resources functions of running the business Recruits new employees and monitors employee's performance and training Supervises routine food service operations Assists executive chefs as they select successful menu items with specific emphasis on cost effectiveness, popularity, market trends, and quality Analyzes the recipe of the dishes to determine food, overhead, labor, and costs Coordinates services such as waste removal and pest control Receives deliveries and checks contents against order records Inspects the quality of food to ensure that expectations are met and/or exceeded Meets with representatives from supply companies Ensures that food and service meet appropriate standards Selects and develops staff through formal interviewing, hiring, training, and (when necessary) firing of employees Retains good employees Oversees training of new employees and explains the establishments policies and practices Schedules work hours for all staff members Establishes daily food production and labor force goals (which coincide with the anticipated fluctuation of business) Helps with cooking, clearing, or other tasks as necessary Ensures that dinners are served properly and in a timely manner Investigates and resolves guests complaints about food quality or service Monitors orders in the kitchen to determine where backups may occur Directs the cleaning of the dining areas, kitchen, and washing of table ware, kitchen utensils, and equipment (to comply with government sanitation standards) Monitors the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone Follows procedural guidelines and training programs to meet/exceed the regulations imposed by local health and liquor laws Keeps employee work records Daily upkeep of payroll Completes paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and social security laws Retains the responsibility of accuracy of their business records Maintains records of supply and equipment purchases and ensures that suppliers are paid Uses inventory tracking software to compare the records of sales from the POS with the record of current inventory Uses internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees, and train staff Tallies cash and charges receipts and balances against record of sales (must follow all safety procedures) Responsible for depositing the day's receipts or securing them in a safe place Responsible for locking up the establishments, checking that all equipment (i.e. the grills, ovens, etc.) and lights are off, and switching on the alarm system Follows security procedures for daily and long term control of inventory, cash handling, equipment and the facility, and safeguards to prevent significant dollar loss to the resort Maintains a safe work environment that meets or exceeds OSHA and SDS regulations Completes analysis of food related trends through seminars, attending restaurant and food equipment shows, professional associations, and national and local competitions (including their application to our business) Develops an annual budget for applicable food service equipment with specific emphasis on replacement cost versus cost to repair, durability, expanded versatility, and expected maintenance and overall cost Develops an annual budget and targets goals, which include: anticipated gross sales, cost of goods sold, labor, and other expenses Cooperates with the marketing department and advertising agencies on the development of advertising material and special events Cooperates with the finance department (with regard to proper accounting of revenues) Recruits, trains, and develops personnel that are capable of operating their units in a manner that is consistent with established procedures and goals of the company Totals operation of all food related special events for groups from 20 - 10,000 Researches and proposes capital projects Is environmentally conscious in all facets of operations (from product purchasing to energy management control) Procurement of entertainment when applicable Responsible for all computer operating systems Must have a TIPS certification Must be a self-starter and work with little supervision 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: High School Diploma or GED required College degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing, and personnel Experience: Minimum 3-5 years of experience in actual food and beverage operations supervision required Knowledge of food and beverage equipment, required Qualifications and Skills: Ability to operate company vehicles and snowmobiles Proven leadership skills Business skills Demonstrated interest and aptitude in food service, required Working knowledge of local liquor and health codes Working knowledge of bartending and bar controls Working knowledge of Microsoft Office and basic computer functionality required..... click apply for full job details
Please note, this position is located at Winter Park Resort in Winter Park, CO. WINTER PARK RESORT OVERVIEW: Who We Are: At just 67 miles away, Winter Park is the closest major mountain destination to Denver. Don't be fooled by our convenient location, though… you'll feel remotely tucked away in our high-country corner of the Rockies. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures and an unparalleled and unfiltered Colorado experience. Whether you are fulfilling a lifelong dream to work at a ski resort or you are just wanting a change of scene, we have great jobs and an awesome experience waiting for you! Who We Are Looking For: Winter Park Resort is a place for mountain lovers, adventure seekers, and outdoor explorers. A place to chase new experiences, marvel at the unexpected, and discover the adventure that will keep you coming back for more. Whether you are looking to have your first taste of a winter season in the Rockies or to build a long-term career, we have something for everyone. We work to play... Are you in? Perks & Benefits: There's more than a free season pass waiting for you! You don't just get a job at Winter Park, you get an experience and a lifestyle. As a member of our team, you'll enjoy a variety of perks and benefits that are available to our year-round and seasonal employees. Some examples include: Free season pass to Winter Park Season and free access to all fifteen Alterra Resorts throughout North America. Discounted tickets for your friends & family Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs for eligible employees 401(k) plan with generous company match for all employees Paid parental leave of up to 6 weeks for eligible employees Generous food & beverage and retail discounts Onsite employee childcare based on availability, discounted equipment rentals and plenty of opportunities for growth, advancement & year-round employment! Don't worry the uniforms are provided! POSITION SUMMARY: The Assistant Manager cooperates with Unit Supervisors to create and implement daily food preparation, set-up, service, and break down. This employee must communicate with other departments during event location planning as well. They are responsible for visualizing and realizing the ideas and intentions of individual supervisors. The Food and Beverage Manager will serve as bar foreman, crew member, and various other Food and Beverage positions as needed. They must supervise and delegate responsibilities to other food service staff during their Unit Supervisor's absence. The 'Manager Restaurant I' will work with the Director of Food & Beverage to help with planning, directing, controlling, and coordinating of all food service operations, including: all personnel functions, pricing, purchasing, inventory, food presentation, food production, beverage production, and monetary collection. The 'Manager Restaurant I' will follow all Winter Park policies and procedures, all applicable laws (federal, state, and local), and all health and sanitation codes. ESSENTIAL DUTIES: Responsible for daily operations of the restaurant and other establishments that prepare and serve meals and beverages to our guests Plans, organizes, staffs, and directs all phases of food operations for their food service unit Consistent with departmental goals, policies, and procedures Coordinates activities among various departments, such as: kitchen, dining room, and banquet services Ensures that guests are satisfied with their dining experience Oversees the inventory and ordering of food, equipment, and supplies Arranges for the routine maintenance of the restaurant, its equipment, and its facilities Responsible for all the administrative and human resources functions of running the business Recruits new employees and monitors employee's performance and training Supervises routine food service operations Assists executive chefs as they select successful menu items with specific emphasis on cost effectiveness, popularity, market trends, and quality Analyzes the recipe of the dishes to determine food, overhead, labor, and costs Coordinates services such as waste removal and pest control Receives deliveries and checks contents against order records Inspects the quality of food to ensure that expectations are met and/or exceeded Meets with representatives from supply companies Ensures that food and service meet appropriate standards Selects and develops staff through formal interviewing, hiring, training, and (when necessary) firing of employees Retains good employees Oversees training of new employees and explains the establishments policies and practices Schedules work hours for all staff members Establishes daily food production and labor force goals (which coincide with the anticipated fluctuation of business) Helps with cooking, clearing, or other tasks as necessary Ensures that dinners are served properly and in a timely manner Investigates and resolves guests complaints about food quality or service Monitors orders in the kitchen to determine where backups may occur Directs the cleaning of the dining areas, kitchen, and washing of table ware, kitchen utensils, and equipment (to comply with government sanitation standards) Monitors the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone Follows procedural guidelines and training programs to meet/exceed the regulations imposed by local health and liquor laws Keeps employee work records Daily upkeep of payroll Completes paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and social security laws Retains the responsibility of accuracy of their business records Maintains records of supply and equipment purchases and ensures that suppliers are paid Uses inventory tracking software to compare the records of sales from the POS with the record of current inventory Uses internet to track industry news, find recipes, conduct market research, purchase supplies or equipment, recruit employees, and train staff Tallies cash and charges receipts and balances against record of sales (must follow all safety procedures) Responsible for depositing the day's receipts or securing them in a safe place Responsible for locking up the establishments, checking that all equipment (i.e. the grills, ovens, etc.) and lights are off, and switching on the alarm system Follows security procedures for daily and long term control of inventory, cash handling, equipment and the facility, and safeguards to prevent significant dollar loss to the resort Maintains a safe work environment that meets or exceeds OSHA and SDS regulations Completes analysis of food related trends through seminars, attending restaurant and food equipment shows, professional associations, and national and local competitions (including their application to our business) Develops an annual budget for applicable food service equipment with specific emphasis on replacement cost versus cost to repair, durability, expanded versatility, and expected maintenance and overall cost Develops an annual budget and targets goals, which include: anticipated gross sales, cost of goods sold, labor, and other expenses Cooperates with the marketing department and advertising agencies on the development of advertising material and special events Cooperates with the finance department (with regard to proper accounting of revenues) Recruits, trains, and develops personnel that are capable of operating their units in a manner that is consistent with established procedures and goals of the company Totals operation of all food related special events for groups from 20 - 10,000 Researches and proposes capital projects Is environmentally conscious in all facets of operations (from product purchasing to energy management control) Procurement of entertainment when applicable Responsible for all computer operating systems Must have a TIPS certification Must be a self-starter and work with little supervision 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: High School Diploma or GED required College degree or equivalent experience with specific training in the areas of operation, customer service, finance, marketing, and personnel Experience: Minimum 3-5 years of experience in actual food and beverage operations supervision required Knowledge of food and beverage equipment, required Qualifications and Skills: Ability to operate company vehicles and snowmobiles Proven leadership skills Business skills Demonstrated interest and aptitude in food service, required Working knowledge of local liquor and health codes Working knowledge of bartending and bar controls Working knowledge of Microsoft Office and basic computer functionality required..... click apply for full job details
DEER VALLEY RESORT
Echo, Utah
Please note, this position is located at Deer Valley Resort in Park City, UT. Description Salary Range is $85,000 to $95,000 depending on experience PURPOSE OF POSITION : The Silver Lake Lodge Executive Chef must provide the greatest possible consistency in innovative, creative, premier quality food to ensure attractive, appetizing, and superior taste and presentation for our guest. The Executive Chef must always exercise careful planning and cost controls as they relate to distinct levels of business in the Silver Lake Lodge, Mariposa, Royal Street Cafe and Banquets. Responsible for setting up systems for the flow of food regarding cooking techniques, recipes, cleanliness, health standards and employee guest procedures. MAJOR CONTRIBUTION OF JOB: As Executive Chef, you are responsible for directing and administering the planning, preparation, production and control of all culinary operations with the lodges continuing effort to deliver outstanding member service and financial profitability. Specifically, this position is responsible for performing the following tasks to the highest standards. JOB DUTIES AND RESPONSIBILITIES: Direct and oversee all culinary operations, to include, but not limited to, production at Mariposa, Royal Street Café, The Silver Lake Lodge Cafeteria, Banquets and special events. Ensure food consistency, quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Stay knowledgeable of current food trends to create and implement new and creative menu items for each outlet each season. Always taking into account demographics, international, domestic and special diet cuisine preparation Control food costs based on forecasting, efficient food production planned requisitioning and careful attention to established product specifications Control labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc. Organize an efficient flow of production and maintain minimum but adequate staffing Set up a control system through recipes; assuring quality and portion consistency Motivate, train and promote personnel with potential to build a good, efficient team Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating nightly cleaning lists and procedures with stewarding and janitorial departments Ensure that high standard of dress, personal hygiene, and safety is maintained by all employees Think positively and cooperate willingly to collaborate with VP of food and beverage, Food and Beverage Manager, Director of Beverage Resort Executive Chef and Executive Sous Chef, in all phases of our operations to maintain a general quality and style consistency in food and beverage offerings between the different lodges Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department and interdepartmental management and meeting participation and facilitation to include assisting accounting staff in compiling accounting data for ski resort and various lodging properties, with an emphasis on Accounts Receivable posting charges and payments Ensure proper maintenance and care of the facility and all equipment and tools Maintain a positive rapport with guests and associates especially at busy, high volume meal periods EDUCATION REQUIREMENTS OR EQUIVALENT: High School diploma or equivalent. Minimum 2 years postsecondary schooling in relevant curricula. Proven on the job training and demonstrated ability to perform most kitchen functions in an exemplary fashion. Minimum of five years of executive leadership on the job leadership experience managing multi-unit outlet kitchens SPECIALIZED KNOWLEDGE: Possesses a broad knowledge of the preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry and the challenges relevant to kitchen management. Must know how to operate all kitchen equipment. Must have knowledge of all cooking techniques. Must have experience in buffet setting and the preparation and holding of food for buffets. Computer literacy and working knowledge of advanced word processing and excel programs. Solid understanding of kitchen accounting, cost tracking methods and procedures, labor control, ordering, scheduling, checkbook maintenance and menu engineering. Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. PREVIOUS EXPERIENCE REQUIRED: 5 years' experience as Executive Chef in a comparable multi-unit setting. Extensive food production in virtually all styles of food, American regional, Comfort, Pub, Fine Dining, Banquet and MultiNational Cuisine's. WORKING KNOWLEDGE TO BE ACQUIRED ON THE JOB: Policies and Procedures of Deer Valley, accounting systems, continued culinary education. REPORTING SUPERVISOR: Resort Executive Chef and Executive Sous Chef EMPLOYEES SUPERVISED: All kitchen personnel, Chefs, Sous Chefs, Chef de Cuisines, Cooks and Stewards. SUPERVISORY RESPONSIBILITY: This position manages all employees of the department and is responsible for the performance management and hiring of the employees within the culinary department. Works closely with Lodge GM to ensure all goals are met. UNUSUAL WORKING CONDITIONS: Must be willing to work various hours, holidays and weekends, many times long hours on the job. WORK WEEK: Requires long hours daily and within the workweek REQUIRED OVERTIME: As necessary COMPETENCIES: Strategic Thinking, Business Acumen, Thoroughness, Leadership, Communication Proficiency, Presentation Skills, Team Leadership and Motivation, Creativity, Organization Perks and Benefits: Ski for Free, 401K, PTO, Health Insurance, Retail & Restaurant Discounts, and More! Requirements
Please note, this position is located at Deer Valley Resort in Park City, UT. Description Salary Range is $85,000 to $95,000 depending on experience PURPOSE OF POSITION : The Silver Lake Lodge Executive Chef must provide the greatest possible consistency in innovative, creative, premier quality food to ensure attractive, appetizing, and superior taste and presentation for our guest. The Executive Chef must always exercise careful planning and cost controls as they relate to distinct levels of business in the Silver Lake Lodge, Mariposa, Royal Street Cafe and Banquets. Responsible for setting up systems for the flow of food regarding cooking techniques, recipes, cleanliness, health standards and employee guest procedures. MAJOR CONTRIBUTION OF JOB: As Executive Chef, you are responsible for directing and administering the planning, preparation, production and control of all culinary operations with the lodges continuing effort to deliver outstanding member service and financial profitability. Specifically, this position is responsible for performing the following tasks to the highest standards. JOB DUTIES AND RESPONSIBILITIES: Direct and oversee all culinary operations, to include, but not limited to, production at Mariposa, Royal Street Café, The Silver Lake Lodge Cafeteria, Banquets and special events. Ensure food consistency, quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Stay knowledgeable of current food trends to create and implement new and creative menu items for each outlet each season. Always taking into account demographics, international, domestic and special diet cuisine preparation Control food costs based on forecasting, efficient food production planned requisitioning and careful attention to established product specifications Control labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc. Organize an efficient flow of production and maintain minimum but adequate staffing Set up a control system through recipes; assuring quality and portion consistency Motivate, train and promote personnel with potential to build a good, efficient team Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating nightly cleaning lists and procedures with stewarding and janitorial departments Ensure that high standard of dress, personal hygiene, and safety is maintained by all employees Think positively and cooperate willingly to collaborate with VP of food and beverage, Food and Beverage Manager, Director of Beverage Resort Executive Chef and Executive Sous Chef, in all phases of our operations to maintain a general quality and style consistency in food and beverage offerings between the different lodges Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department and interdepartmental management and meeting participation and facilitation to include assisting accounting staff in compiling accounting data for ski resort and various lodging properties, with an emphasis on Accounts Receivable posting charges and payments Ensure proper maintenance and care of the facility and all equipment and tools Maintain a positive rapport with guests and associates especially at busy, high volume meal periods EDUCATION REQUIREMENTS OR EQUIVALENT: High School diploma or equivalent. Minimum 2 years postsecondary schooling in relevant curricula. Proven on the job training and demonstrated ability to perform most kitchen functions in an exemplary fashion. Minimum of five years of executive leadership on the job leadership experience managing multi-unit outlet kitchens SPECIALIZED KNOWLEDGE: Possesses a broad knowledge of the preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry and the challenges relevant to kitchen management. Must know how to operate all kitchen equipment. Must have knowledge of all cooking techniques. Must have experience in buffet setting and the preparation and holding of food for buffets. Computer literacy and working knowledge of advanced word processing and excel programs. Solid understanding of kitchen accounting, cost tracking methods and procedures, labor control, ordering, scheduling, checkbook maintenance and menu engineering. Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. PREVIOUS EXPERIENCE REQUIRED: 5 years' experience as Executive Chef in a comparable multi-unit setting. Extensive food production in virtually all styles of food, American regional, Comfort, Pub, Fine Dining, Banquet and MultiNational Cuisine's. WORKING KNOWLEDGE TO BE ACQUIRED ON THE JOB: Policies and Procedures of Deer Valley, accounting systems, continued culinary education. REPORTING SUPERVISOR: Resort Executive Chef and Executive Sous Chef EMPLOYEES SUPERVISED: All kitchen personnel, Chefs, Sous Chefs, Chef de Cuisines, Cooks and Stewards. SUPERVISORY RESPONSIBILITY: This position manages all employees of the department and is responsible for the performance management and hiring of the employees within the culinary department. Works closely with Lodge GM to ensure all goals are met. UNUSUAL WORKING CONDITIONS: Must be willing to work various hours, holidays and weekends, many times long hours on the job. WORK WEEK: Requires long hours daily and within the workweek REQUIRED OVERTIME: As necessary COMPETENCIES: Strategic Thinking, Business Acumen, Thoroughness, Leadership, Communication Proficiency, Presentation Skills, Team Leadership and Motivation, Creativity, Organization Perks and Benefits: Ski for Free, 401K, PTO, Health Insurance, Retail & Restaurant Discounts, and More! Requirements
