25 hospitality jobs found

Location: Charlottesville Hotel The Omni Charlottesville Hotel offers 208 beautifully appointed guestrooms and suites featuring panoramic views of the Blue Ridge Mountains, along with a full service restaurant and 12,000 square feet of meeting space. The Omni is located in the heart of downtown at the base of the downtown pedestrian mall. Our location offers a wide variety of local restaurants, pubs, entertainment venues, or even just to take a scenic walk and enjoy the culture of Charlottesville. There are numerous local historic sites that have played a unique role in American history which include: Monticello, the University of Virginia, Ash Lawn-Highland, Historic Court Square and Michie Tavern. Our Blue Ridge Parkway offers unmatched views and our very own downtown mall features daily entertainment at the four theaters which offer live music, movies and theatrical performances. Although we have a beautiful property and location, our associates are what separate us from the rest of the hotels. Our culture provides an atmosphere that allows our associates to learn and grow in their professional development in a fun environment. We strongly encourage promotions from within our company, and as a result, our staff has a solid hospitality foundation. Our diverse staff comes from many different countries in the world and provides a fantastic atmosphere to develop both from a professional and personal level. Although we offer a complete benefit package for all of our full-time associates, all of our associates are provided the greatest benefit of all which is "opportunity". Job Description: The Lead Mixologist serves cocktails, wine, beer, and other drinks to bar and restaurant guests. Creates signature cocktail drinks and follows classic recipes. Ensures the bar runs efficiently and that all patrons are satisfied with their drink orders. Supervises bar associates. Ensure service is delivered prompt, friendly and courteous to Guests and service is executed accurately and in a timely manner. Ensure maintenance of inventory of bar supplies, glasses, garnishes, and drink mixes. Responsibilities: Responsible for training all bartenders including bar recipes, cocktails, etc. Maintain regular attendance in compliance with Omni standards, as required by scheduling which will vary according to the needs of the Resort. Maintain high standards of personal appearance and grooming, which include wearing the proper attire/uniform and name tag when working. Provide outstanding service to guests, members and other service staff in a friendly and professional manner, following proper steps of service. Produce drinks for servers, guests and members according to standard recipes, and deliver to guests as needed. Make drinks only when rung in on MICROS. Maintain familiarity with the wine list, the stemware and appropriate garnishes used. Responsible for ordering liquor and keeping bar stocked and clean at all times. Monitor inventory. Ensure the consistency in the presentation and recipes of all cocktails. Must maintain full familiarity with menus and knowledge of beverage offerings. Be familiar with and enforce all policies related to TABC laws. Assist with front of house tasks to meet business demands, i.e. greeting tables and getting initial drink orders, polishing glassware, silverware, etc. Assist in the orientation and training of new associates. Participate in department meetings and other required trainings. Responsible for supervising all staff in The Conservatory in the absence of The Conservatory Manager. Perform any other duties as assigned by The Conservatory Manager. Qualifications: Must be able to work in a fast paced envrionment providing courteous service and engaging the guests in conversation. Must have at least one year bartending experience. Experience with creating craft cocktail. Comprehensive wine, liquor and beer knowledge required. Must agree and adhere to compensation acknowledgment and tip reporting guidelines. Must have basic computer/MICROS knowledge. Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone. Previous cash handling experience is required. Must have a flexible availability, including nights, weekends and holidays. Must be able to stand for extended periods of time or for an entire shift. Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance. Must have unexpiered ServSafe Food handlers and TIPS certifications - or obtain upon hire. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . End of Job Description:

GREAT PEOPLE GREAT BENEFITS JOIN OUR ALL-STAR TEAM! Line Cook - $22.00/hour Bear Mountain Inn, managed by Guest Services, is now hiring Line Cooks to work in our restaurant and catered events. Pay: $22.00/hour, full time Benefits: Healthcare Options (medical, dental, vision, HSA/FSA options, etc.) 401K match Paid holidays plus additional paid time off Tuition Reimbursement Employee Assistance Program Employee Discounts at recreational and lodging facilities nationwide Additional discounts on various products and services And more! JOB SUMMARY The Cook assists the Chef or General Manager by preparing, cooking, and serving food. ESSENTIAL FUNCTIONS Prepare and cook food items according to recipes, daily menus, and supervisor instructions. Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Operate food station, including performing station checklist, temperature log, counter meeting, and signage. Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. Monitor menus and spending in order to ensure that meals are prepared economically. Maintain awareness of safety issues, and report them immediately to your manager. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE Partial High School education required; High School Diploma/G.E.D. preferred. Culinary knowledge. Food Safety certified and strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to recognize when a problem has occurred and communicate it to management. PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Standard commercial cooking machinery and utensils. Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.

FULL-TIME YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Retail Food Services Supervisor directly responsible for all cafeteria/snack bar/pizzeria/coffee shop/deli functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, presentation, portion and cost control and sanitation and cleanliness. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Required to attend Liquor Control Board Seminar. Organizes, directs, and evaluates the work of others. Responsible for the use of leftover food to minimize waste. Conducts daily quality checks of food items before service. Inspects kitchen and dining area to ensure sanitary standards. Assigns and coordinates work of employees Maintains effective communication with customers and staff. Controls product turnover/waste. Responsible for the opening and closing of each facility. Oversees the quality of all hot food items and daily specials. Responsible for monthly inventory. Prepares daily orders of product. Able to fill in for any position in the outlet when busy or if an employee misses work. Knowledge of quantity of food preparation to minimize waste. WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $18.00-$20.00 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .

We are recruiting for a Lead Cook, Food & Nutrition Services (Full Time) to join our team! We are here for life's journey. Where is your life journey taking you? Being the heartbeat of Denver means our heart reflects something bigger than ourselves, something that connects us all: Humanity in action, Triumph in hardship, Transformation in health. Department Food Services Job Summary Under general supervision, assists in supervising routine duties related to retail and patient meal production. Prepares and cooks food for hospital patients, hospital employees, and visitors. Prepares food according to recipes, menus, special dietary or nutritional restrictions, or number of portions to be served. Compiles and maintains records of food use and expenditures. Follows and implements HACCP guidelines. Complies with regulatory agency requirements. Essential Functions: Organizes, directs, and coordinates functions and activities in the food service department to ensure regulatory compliance. Alerts supervisor to problems and needs concerning equipment, supplies and staffing daily. Plans, schedules, coordinates, and assigns work and establishes goals and priorities for cooks and food service workers. Directs activities of one or more workers who assist in preparing and serving meals. Maintains and establishes departmental policies, procedures, objections, quality assurance programs and health and safety standards. Ensures standards of quality, hygiene, and efficiency are met throughout the food service operation. Ensures that necessary sanitary levels are maintained throughout the food preparation process, and that all foods prepared meet existing standards for quality, freshness, taste, and appearance. Monitors the preparation of food and prepares food using a variety of kitchen utensils and equipment including a food processor, meat slicer, mixers, buffalo chopper, and blenders., Cooks according to menus, special dietary or nutritional restrictions, or number or portions to be served. Resolves problems encountered by employees during the course of the assignment. Responsible for requesting, stocking, organizing, and rotating (FIFO) products per HACCP guidelines. Work Experience: 1-3 years Three years' experience performing food preparation and/or service required. Formal culinary training preferred. Knowledge, Skills and Abilities: Knowledge of supervisory principles and practices sufficient to be able to establish priorities, assign and review work and resolve problems as required. Knowledge of food safety techniques and HACCP guidelines. Knowledge of safety hazards and necessary safety precautions sufficient to be able to establish a safe work environment. Knowledge of methods and procedures specific to maintaining sanitary food preparation conditions sufficient to be able to direct, coordinate and participate in the preparation of food. Knowledge of techniques and equipment for preparing food for consumption, including storage/handling techniques. Knowledge of addition, subtraction, multiplication, division, and fractions sufficient to be able to perform mathematical calculations. Skill in prioritizing and coordinating activities to ensure effective and efficient completion of the work assignments. Skill in analyzing and resolving problems related to the work assignment. Skill in communicating and establishing effective working relationships with other employees, organizations and the public. Working knowledge of Microsoft Office Suite Shift Varies (United States of America) Work Type Regular Salary $18.70 - $25.34 / hr Benefits Competitive pay Outstanding benefits Education opportunities Shared leadership and advancement opportunity State-of-the-art facilities Immediate retirement plan matching Professional clinical advancement program Participation in evidence-based projects Public Service Loan Forgiveness (PSLF) eligible employer National Health Service Corps (NHCS) and Colorado Health Service Corps (CHSC) eligible employer Our Values Respect Belonging Accountability Transparency All job applicants for safety-sensitive positions must pass a pre-employment drug test, once a conditional offer of employment has been made. Denver Health is an integrated, high-quality academic health care system considered a model for the nation that includes a Level I Trauma Center, a 555-bed acute care medical center, Denver's 911 emergency medical response system, 10 family health centers, 19 school-based health centers, Rocky Mountain Poison & Drug Safety, a Public Health Institute, an HMO and The Denver Health Foundation. As Colorado's primary, and essential, safety-net institution, Denver Health is a mission-driven organization that has provided billions in uncompensated care for the uninsured. Denver Health is viewed as an Anchor Institution for the community, focusing on hiring and purchasing locally as applicable, serving as a pillar for community needs, and caring for more than 185,000 individuals and 67,000 children a year. Located near downtown Denver, Denver Health is just minutes away from many of the cultural and recreational activities Denver has to offer. We strongly support diversity in the workforce and Denver Health is an equal opportunity employer (EOE). Denver Health values the unique ideas, talents and contributions reflective of the needs of our community. For read more about our commitment to diversity visit:

FULL-TIME YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Retail Food Services Supervisor directly responsible for all cafeteria/snack bar/pizzeria/coffee shop/deli functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, presentation, portion and cost control and sanitation and cleanliness. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Required to attend Liquor Control Board Seminar. Organizes, directs, and evaluates the work of others. Responsible for the use of leftover food to minimize waste. Conducts daily quality checks of food items before service. Inspects kitchen and dining area to ensure sanitary standards. Assigns and coordinates work of employees Maintains effective communication with customers and staff. Controls product turnover/waste. Responsible for the opening and closing of each facility. Oversees the quality of all hot food items and daily specials. Responsible for monthly inventory. Prepares daily orders of product. Able to fill in for any position in the outlet when busy or if an employee misses work. Knowledge of quantity of food preparation to minimize waste. WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $18.00-$20.00 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR

Eaglecrest Ski Area - Alaska's Best-Kept Secret is hiring! Are you interested in a winter adventure in Juneau, but may need housing to fulfill that dream? Give us a call to find out if you qualify for our temporary housing options! WHO WE ARE LOOKING FOR We are looking for advanced skiers or riders who are public and guest service minded. We are seeking individuals who like to work in a team environment but can also operate independently with minimal supervision. We are seeking an enthusiastic learner with a willingness to work in adverse weather conditions and a dynamic work environment. Individual must possess the following skills and abilities; strong Interpersonal communication, problem solving, situational awareness, decisiveness, and self-discipline. THE BENEFITS OF JOINING OUR TEAM Skiing and Snowboarding At the discretion of the direct supervisor, employees scheduled for a minimum of 2 days a week will receive a season pass. Employees working less than 2 days a week will be given a Limited pass card for each day worked. Dependent passes - At the discretion of the direct supervisor, any employees who has worked a minimum of one season and is scheduled to work more than 2 days per week may purchase an employee dependent passes for $25. For Employees who do not have dependents you can purchase 10 lift tickets at 50% off for friends or family members. For Employees who have dependents you can purchase 5 lift tickets at 50% off for friends or family members. Food Employees receive a 30% discount within the food service area. Rentals, Retail and Repair Employee equipment rentals are no charge to employees on an equipment available basis. Employees receive 20% off of the retail price of items in the retail shop Repair shop work is 40% off the posted price Lessons Employees may attend group lessons at no cost on a space available basis. Employee dependents will receive a 50% off discount for group lessons and programs on a space available basis. Employee Shuttle FREE WORKING HOURS AND LOCATION You will be working at Eaglecrest Ski Area, at 3000 Fish Creek Road. Work schedule is dependent on weather and guest needs. Generally, workdays are Wednesday thru Sunday with working holidays. Normal start time is 0800 with end of shift based on last chair, sweep and crew debrief. Please see for more information on last chair times and dates. Overtime pay will be possible with over 40 hours a week. Under the supervision of the Mountain Safety Manager or their designee, you as a Ski Patroller will perform ski patrol services for Eaglecrest guests and employees. This position functions primarily as a "team member" on avalanche hazard reduction missions and has been trained to initiate controlled explosions to reduce avalanche risks. You will administer emergency medical care, extricate, and transport injured guests, and assist higher-level team members with more advanced injuries or rescues. You must ski at an advanced level. You will perform; slope specific first aid, hill safety, and sweeps routes. You will practice and follow safety protocols for all ski patrol duties such as toboggan handling, avalanche hazard reduction including safe explosive handling and deployment procedures, lift evacuation, high/low angle rescue, and search and rescue missions. Maintain and enhance highly proficient skills in avalanche transceiver use and related avalanche rescue techniques. As a "team member" on avalanche routes and you will initiate ski cuts and or deploy explosives to reduce avalanche hazards. You will work with the ski patrol team to have the maximum amount of terrain for use while working within the constraints of weather and snowpack conditions. You will practice and enhance methods of managing risk that will assure all runs are signed appropriately and hazard markings maintained in accordance with the Alaska Ski Safety act of 1994. You will maintain avalanche closure lines and ensure their status is clearly marked. You will maintain, repair, inventory, and stock all ski patrol rescue equipment, toboggans, gear caches and first aid room. Properly complete incident report forms; assist with incident investigations. Assist with collection and recording of weather and snowpack information. Work as a team leader at incidents and other rescue scenes. Assists in training Volunteer Ski Patrollers and Ski Patrol Trail Crew Workers. Experience: Successful completion of the Ski Patrol Trail Crew Worker Training Plan. Or One (1) season as a Ski Patroller at another ski area with an avalanche hazard reduction program. Note: A Season is defined as 3 months of full-time work. License/Certification: Valid Alaska EMT-1 or Outdoor Emergency Care (OEC-National Ski Patrol) medical certification at time of appointment and for continued employment; AND Basic Life Support (BLS) for Healthcare Professionals certification within one month of hire and for continued employment. Special Requirements: At least 18 years of age at time of appointment (8 AAC 61.1020 (a2 Must demonstrate proficiency as an advanced skier and ability to navigate all terrain at Eaglecrest regardless of conditions. Appointment and continued employment is contingent on ability to pass an Bureau of Alcohol, Tobacco, Firearms and Explosives (ATFE) background check and obtain "Employee Possessor Clearance" (to work with explosives). Applicable Statutes: Sec. 08.52.035. Criminal justice information and records. AS 12.62.160 for criminal justice information and a national criminal history record check. The Department of Public Safety may submit the fingerprints to the Federal Bureau of Investigation for a national criminal history record check. The department shall use the information obtained under this section in its determination of an applicant's qualification for issuance or renewal of a certificate of fitness. Candidate must be able to work outside in severe weather conditions and at heights of 75' above ground and be able to lift 75lbs. unassisted and heavier weights with assistance. Employees will receive an offer (non-required) for the Hepatitis B Vaccination series due to potential exposure to blood or other potentially infectious materials. Employees may not work with or provide medical treatment to customers without documentation to support vaccination or a completed waiver form. For more information contact: Hiring Manager: Justin Spurrier Phone Number: x 4302 Email:

Job Description: Afternoon / Evening Cook Position: Monday - Friday (12:00pm - 7:30pm) with some weekends and holidays as needed. Under supervision, prepares and cooks food, serves customers, completes other duties as assigned. Posting Specifics Pay Rate: $17.17 + Based on experience Shift Details: Afternoon / Evening Cook Position, Monday - Friday (12:00pm - 7:30pm) with some weekends and holidays as needed. 35 hrs/wk guaranteed. Department: Culinary Services at Cassia Hospital (Kitchen / Café location) Additional Details: Cooking experience is preferred. This position will have cook, prep cook, recipe reading, and cashier responsibilities Are you reliable, dependable and interested in career growth opportunities within Intermountain? Then this position is for you Job Essentials Understands work flow, prioritizes, uses timelines, understands deadlines Follows recipes and/or instructions in the preparation of food items Appropriately utilizes commercial cooking equipment Understands and prepares modified diets using appropriate techniques Follows HACCP food safety standards Maintains an organized and sanitary working environment Maintains proper quantities of production with appropriate rotation of product Safe food handling techniques are handled in all applications Interacts with customers in any venue-catering, retail outlets or patient care May prepare: bulk food items, large scale production, line cook or complete assembly of specialty meals and catered items May be required to deliver patient meals, cashier, stock, use automatic and manual ware-washing machines Minimum Requirements Food Handler's Permit as required by county. Demonstrated ability to read, write, and communicate effectively. Demonstrated customer service skills. Demonstrated ability to work independently and part of a team. Demonstrated ability to follow instructions. Preferred Requirements Experience in hotels, large-scale production facilities, education or business dining, One year of food service experience Physical Requirements: Interact with patients and co-workers requiring the employee to verbally communicate information, as well as understand spoken information. Operate food service equipment or computer requiring the ability to move fingers and hands. See and read labels, monitors, and documents. Carry, push/pull, and walk while transporting food, supplies, and service equipment Climb, squat, kneel, and lift to clean equipment and reach and retrieve food and supplies. Remain standing for long periods of time to perform work. Tolerate extremes in temperature such as performing work at a grill or in a refrigerator, and tolerate exposure to cleaning chemicals. Anticipated job posting close date: 12/04/2023 Location: Cassia Hospital Work City: Burley Work State: Idaho Scheduled Weekly Hours: 35 The hourly range for this position is listed below. Actual hourly rate dependent upon experience. $17.17 - $22.32 We care about your well-being - mind, body, and spirit - which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged. Learn more about our comprehensive benefits packages for our Idaho, Nevada, and Utah based caregivers, and for our Colorado, Montana, and Kansas based caregivers; and our commitment to diversity, equity, and inclusion. Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Performance, Integrity, Collaboration, Environment, and most of all Fun! Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs what's important to us as an organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration POSITION SUMMARY Join us at the Junction Ale House, where classic Americana cuisine finds twist and flare with modern recipes. As an Outlet Chef you will help provide an expedited and precise food product for Snowshoe Mountain, WV guests. This position can oversee up to 30 direct reports including Sous Chefs, Line Cooks, and Utility Workers and will be responsible for managing all aspects of the kitchen. ESSENTIAL DUTIES Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with public safety, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with resort objectives Ensure food control systems are adhered to so margins are on target Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives Be environmentally aware Perform any other job related duties as assigned 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. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, saute, fryers and other culinary instruments Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience: Five+ years of employment in a related position Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver's Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. 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 . click apply for full job details

FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR

About Us Come work with us in the urban oasis of San Ramon Marriott! Surrounded by mountains and Redwoods and within walking distance to shopping, businesses, and top notch dining it is the perfect location for working and playing. Our top ranked team is ready to welcome you to the family. You can be part of a passionate group of people that has fun, works hard, and loves one another. When you join the HEI family, you also get the benefit of the HEI Loves culture. HEI Loves is dedicated to celebrating our associates by offering the most competitive compensation, benefits, and PTO programs. Our associates are also eligible to take advantage of everything from health and wellness packages and robust retirement plans to travel benefits, product and service discounts, and much more. Don't meet every single requirement of this job? Studies have shown that women and people of color are less likely to apply to jobs unless they meet every single qualification. At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Prepare food of consistent quality and assist in kitchen functions. Responsibilities Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. Date all food containers and rotate as per HEI Hotels and Resorts standards, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per HEI Hotels and Resorts standards. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Qualifications Finger/hand dexterity in order to operate food machinery with or without reasonable accommodation. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule with or without reasonable accommodation. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you!For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status. Work today, get paid today! We proudly partner with DailyPay, a voluntary benefit that allows our associates access to their earnings when they want them. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Performance, Integrity, Collaboration, Environment, and most of all Fun! Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs what's important to us as an organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration POSITION SUMMARY Join us at the Junction Ale House, where classic Americana cuisine finds twist and flare with modern recipes. As an Outlet Chef you will help provide an expedited and precise food product for Snowshoe Mountain, WV guests. This position can oversee up to 30 direct reports including Sous Chefs, Line Cooks, and Utility Workers and will be responsible for managing all aspects of the kitchen. ESSENTIAL DUTIES Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with public safety, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with resort objectives Ensure food control systems are adhered to so margins are on target Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives Be environmentally aware Perform any other job related duties as assigned 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. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, saute, fryers and other culinary instruments Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience: Five+ years of employment in a related position Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver's Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. 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 . click apply for full job details

FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .

Working at Tamarack is an incredibly rewarding and magical experience. Not only will you be working in a beautiful mountain environment, but you will also receive amazing employee perks like a season pass for you and your family, resort discounts, free childcare and more! Tamarack Resort offers a comprehensive benefits package including free childcare, season passes, employee housing in our brand-new housing units, resort discounts, 401k, health, dental, vision, life insurance, and more! We are passionate about guest service and delivering memorable experiences to all who enjoy Tamarack. Mountains, meadows and lakes are for everyone, and our resort community is no different. We are committed to promoting equality, diversity and inclusion in hiring, training, and career advancement. We celebrate and respect our diverse team members and guests. Summary As Executive Sous Chef, your duties are to establish menus, hire sous chefs, cooks, and stewards. Also Supervise, schedule and coordinate activities of Sous Chefs, Cooks and other workers engaged in preparing and cooking food items. Essential skills for the job include leadership, budgeting and financial experience, and a strong knowledge of health codes and food safety. Essential Duties and Responsibilities include the following: • Ensure employee handbook guidelines are followed. • Reporting on daily activities of BOH cast members to Executive Chef. • Openly communicating with Executive Chef & Sous Chefs daily concerning operations, budgetary compliance, and SOPs. • Responsible for employee scheduling, planning, directing work. • Responsible for menu planning and development and implementation thereof. • Daily preparation of food during assigned shift. • Test new products and recipes as trends and business levels dictate. • Responsible for assisting in maintaining budgets within guidelines. • Responsible for all food purchases, ensuring quality, and menu specifications through use of standard operating procedures. • Responsible for purchases of small wares and day-to-day operating supplies • Review food and labor costs of the entire food operation with the Executive Chef. • Continually review kitchen operations for improvements in the food production area. • Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. • Conduct monthly Audits of all Kitchens. • Assist with opening of new F&B outlets. • Ensure all equipment is in working order. • Always demonstrate CORE values. • Excellent guest service, interpersonal, verbal, and written communications skills. • Work with leadership team on all matters having to do with business. • Monitors HACCP compliance. • Gives instructions to cooking personnel in fine points of cooking, as well as providing training. • Interviews, hires, trains, evaluating employee performance, rewarding, and disciplining employees. • Addressing complaints and resolving problems. • Cooks and carves meat, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. • Assumes responsibility for kitchen in absence of Executive Chef. • Follow established company and departmental standards for personal appearance and behavior. • Ensures Serve Safe compliance. • Other duties as assigned. Requirements • Minimum 21 years of age • 5 years in Ski resort or other Remote work experience • Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid food born illness. • Ability to work as part of a team, collaborating on complex dishes. • Calm demeanor to work in a high stress, fast paced environment. • Comprehensive and organization to follow direct orders, recipes and to correctly prepare dishes to the standards. • 5+ Years of experience as a manager in a high-volume restaurant/ hospitality environment • 3+ years of proven success in a multi-unit role • String ability to analyze data. • Excellent people management skills, including conflict resolution and coaching. • Successful track record in leading teams to meet sales and profitability objectives • Strong computer skills • Slip resistant shoes. Supervisory Responsibilities Directly supervises all Sous Chefs and kitchen staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, scheduling, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Education and/or Experience Culinary Arts/associate degree (A.A.) or equivalent from two-year college or technical school preferred; and/or five to seven years related experience and/or training; or equivalent combination of education and experience. Diverse cooking skills and high-volume experience necessary. Supervisory experience required. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations Gaming license issued by the Paskenta Gaming Commission. Food handler's permit from a relevant government agency. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee frequently is required to reach with hands and arms. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, extreme heat, risk of radiation, and vibration. The noise level in the work environment is usually loud. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Duties, responsibilities, requirements, and expectations pertaining to this job are subject to change as needed. Other details Job Family Food and Beverage Operations Pay Type Salary Apply Now

Summary Operating Title Cook I Long Classification Title Food Service Assistant Campus Location Durham Department UNH Philbrook Summary of Position Perform various tasks related to the production and service of hot and cold food items according to recipe. Dining operates a cycle menu format; each day features new entrees and accompaniments. A Cook I rely on culinary fundamentals and a commitment to consistency to ensure we offer the absolute best meals to our guests. This position is also required to maintain all aspects of the assigned station, including guest service, student training, sanitation, and related service records. This is an essential staff position in Hospitality Services and is necessary for food production/service operations through weather or other emergency conditions. Acceptable minimum level of education HS or equivalent Acceptable minimum years of experience None Additional Job Information Posting Number PS4277FY24 Other minimum qualificationsAbility to multi-task and self-prioritize. Must be able to wear and use appropriate personal protective equipment, as necessary. Must be able to work a flexible schedule to include nights and weekends. Must be able to physically meet the demands of the position including lifting, bending, twisting, pulling, and pushing loads up to 50lbs. Additional Preferred Qualifications1 Year Experience ServSafe Certified Knowledge of food service techniques, sanitation, and safety. Must have a guest service passion and the ability to work with diverse teams. Proficiency in various cooking methods (i.e., roasting, braising, sauteing). Salary Information Salary is complemented by a comprehensive benefits package which includes medical, dental, retirement, tuition, and paid time off. Quicklink for Posting Percent Time Information (FTE) 1.00 Grade 03 EEO Statement The University System of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, genetic information, veteran status, or marital status. Institution Information The University of New Hampshire is an R1 Carnegie classification research institution providing comprehensive, high-quality undergraduate and graduate programs of distinction. UNH is located in Durham on a 188-acre campus, 60 miles north of Boston and 8 miles from the Atlantic coast and is convenient to New Hampshire's lakes and mountains. There is a student enrollment of 13,000 students, with a full-time faculty of over 600, offering 90 undergraduate and more than 70 graduate programs. The University actively promotes a dynamic learning environment in which qualified individuals of differing perspectives, life experiences, and cultural backgrounds pursue academic goals with mutual respect and shared inquiry. The UNH Diversity Resource Guide with information and programming available in the seacoast area, New Hampshire, and the region can be found here: Posting Details Posting Date 11/15/2023 Open Until Filled Yes Closing Date Posting Open to Internal Candidates Only? No Interested Internal Candidates Exist? No Job Category Hourly Staff (Non-Exempt) Appointment Type Regular If TERM position provide projected end date Equipment/Instruments Ovens Fryers Mixers Ranges Char broiler Steamer Flat top Kettles Blast Chiller Knives Drivers License and Physical Requirements. Please check all items that apply. None applicable Duties / Responsibilities Job Duties Duty/Responsibility Prep, prepare and present offerings designated in standard or cycle menus in accordance with standardized recipes. Operate full line of equipment as directed to include listed equipment in description. Maintain cleanliness of kitchen/service equipment. Duty/Responsibility Assist in efficient throughput, superior guest experience, and ensuring standards of operations. Problem solves with staff to resolve operational issues and maintain professional appearance and demeanor. Participate in the orientation and training of team members, ensuring a positive work environment. Assist and direct student co-workers. Monitor product quality to include presentation, temperature, and sanitization standards. Maintain records of temperature, food consumed, returned, or discarded as required. Inform immediate supervisor of customer impressions, suggestions, and equipment failure. Maintain a level of flexibility to address departmental needs, including changes in work area, operation, or assigned duties within Hospitality Services. Willingness to alter schedule temporarily if needed to support a high level of guest service. Working with co-workers and student employees in a respectful and well-mannered way as required by the UNH Hospitality Handbook. Comply with state and local health codes. Maintain, report, and correct sub-standard safety and sanitation practices. Perform other duties as assigned. Supplemental Questions Required fields are indicated with an asterisk ( ). Documents Needed to Apply Required Documents Resume/Vita Optional Documents Cover Letter

Eurest We are hiring immediately for full time COOK positions. Location: Microsoft - 1045 La Avenida Avenue, Mountain View, CA 94043 Note: online applications accepted only. Schedule: Full time schedule. 6:00am - 2:30pm, days may vary. More details upon interview. Requirement: Previous cooking experience is preferred. Internal Employee Referral Bonus Available Pay Range: $17.10 - $24.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, "connect with people, inspire through food, create solutions, and live our promise," is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules. Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items. Uses established ticket collection procedures during service. Responsible for records from area worked during service periods. Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures. Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards. Operates and maintains kitchen equipment as instructed. Assists in production planning, record keeping and reporting as required. Assists in the ordering and receiving of all food and supplies as required. Reports needed maintenance, faulty equipment or accidents to the supervisor immediately. Attends in-service and safety meetings. Maintains good working relationships with coworkers, customers, administrators and managers. Performs job safely while maintaining a clean, safe work environment. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the followingbenefits to associates:Retirement Plan,Associate Shopping Program,Health and Wellness Programs,Discount Marketplace,Identity Theft Protection,Pet Insurance,Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates:Medical,Dental,Vision,Life Insurance/AD,Disability Insurance,Commuter Benefits,Employee Assistance Program,Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Req ID: req_classification

Line Cook, Seasonal: $18.00/hour GREAT PEOPLE GREAT BENEFITS JOIN OUR ALL-STAR TEAM! Nestled deep in the mighty redwood forest of Pfeiffer Big Sur State Park, Big Sur Lodge has long been a haven for writers, artists, seekers of beauty, and weary travelers in search of the peace and majesty that the ancient redwoods bestow on body and soul. Pfeiffer Big Sur State Park is often called "mini-Yosemite" for its natural splendors. With the rugged central California Pacific coastline to the west and the dramatic Santa Lucia mountain range to the east, Big Sur Lodge offers a rejuvenating escape from the hectic pace of everyday life. Join our amazing team at the Big Sur Lodge, which is well known for its exquisite beauty, dramatic vistas, and temperate climates. We work together every day to provide an amazing experience for our guests and team members alike! The Big Sur Lodge has both Seasonal and Year-round openings! Our team members enjoy amazing benefits such as : Low cost, dorm style housing available for non-local team members/generous commuting stipend for local team members Employer provided meals Free parking Discounts in our retail shop and restaurant Discounts on lodging (based on availability) Complimentary camping opportunities Health insurance options 401K matching Paid time off Employee discounts at recreational and lodging facilities nationwide And more! Benefits may vary depending on employment type We also encourage our team members to take advantage of the property! Whether you enjoy a slow morning walk or prefer a vigorous hike through the numerous footpaths of this breathtaking 1,006-acre state park, you'll be welcomed by some of the most scenic wonders our country has to offer. Apply today to join our All-star team! JOB SUMMARY The Cook assists the Chef or General Manager by preparing, cooking, and serving food. ESSENTIAL FUNCTIONS Prepare and cook food items according to recipes, daily menus, and supervisor instructions. Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. Operate food station, including performing station checklist, temperature log, counter meeting, and signage. Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. Monitor menus and spending in order to ensure that meals are prepared economically. Maintain awareness of safety issues, and report them immediately to your manager. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE Partial High School education required; High School Diploma/G.E.D. preferred. Culinary knowledge. Food Safety certified and strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to recognize when a problem has occurred and communicate it to management. PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Standard commercial cooking machinery and utensils. Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status.

Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Performance, Integrity, Collaboration, Environment, and most of all Fun! Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs what's important to us as an organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration POSITION SUMMARY Join us at the Junction Ale House, where classic Americana cuisine finds twist and flare with modern recipes. As an Outlet Chef you will help provide an expedited and precise food product for Snowshoe Mountain, WV guests. This position can oversee up to 30 direct reports including Sous Chefs, Line Cooks, and Utility Workers and will be responsible for managing all aspects of the kitchen. ESSENTIAL DUTIES Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with public safety, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with resort objectives Ensure food control systems are adhered to so margins are on target Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives Be environmentally aware Perform any other job related duties as assigned 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. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, saute, fryers and other culinary instruments Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience: Five+ years of employment in a related position Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver's Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. 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 . click apply for full job details

Year Round We are looking for people who are passionate about life and what they do. People who love the mountain lifestyle and who want to be at Snowshoe! We seek qualified candidates that exemplify our Core Values of Performance, Integrity, Collaboration, Environment, and most of all Fun! Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. Simply put, you belong up here and we can't wait to see you on the mountain! Work, Play, Get Paid and Enjoy the Perks: Free skiing + riding privileges with direct to lift access at 14 iconic resorts including: Snowshoe Mountain, Stratton, Palisades Tahoe, Mammoth Mountain, Steamboat and more! 401(k) plan (Available to any employee over the age of 18) 12 Discounted Friends and Family $25 Winter Lift Ticket Vouchers 30% - 45% off Snowshoe food & beverage locations (excludes alcohol) 30% off soft goods and 15% off hard goods at Snowshoe owned retail locations. Pro Deals from some of the industries top brands such as Smartwool, Smith, Dakine and North Face RESORT OVERVIEW, CULTURE AND VISION Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs what's important to us as an organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration POSITION SUMMARY Join us at the Junction Ale House, where classic Americana cuisine finds twist and flare with modern recipes. As an Outlet Chef you will help provide an expedited and precise food product for Snowshoe Mountain, WV guests. This position can oversee up to 30 direct reports including Sous Chefs, Line Cooks, and Utility Workers and will be responsible for managing all aspects of the kitchen. ESSENTIAL DUTIES Manage all aspects of the kitchen including operational, quality and administrative functions Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner. Ensuring adequate resources are available according to business needs Manage the provision of food to assigned outlet and taking action where necessary to ensure compliance with current legislation Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events Maintain good communication and work relationships in all hotel areas Ensure that staffing levels are maintained to cover business demands Ensure monthly communication meetings are conducted and post-meeting minutes generated Manage staff performance issues in compliance with company policies and procedures Recruit, manage, train and develop the kitchen team Comply with public safety, fire regulations and all health and safety and food safety legislation Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner Manage financial performance of the department so all planning is in line with resort objectives Ensure food control systems are adhered to so margins are on target Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives Be environmentally aware Perform any other job related duties as assigned 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. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Strong knife handling skills Experience with ovens, grills, broilers, saute, fryers and other culinary instruments Knowledge of safe food handling Requires practical knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines DIRECT EXPERIENCE Education: Two+ years of post-high school education, culinary education is desirable. Resort experience preferred. West Virginia Food Handlers Certificate required. Experience: Five+ years of employment in a related position Experience managing a kitchen and developing staff Experience managing food costs Excellent leadership, interpersonal and communication skills Accountable and resilient Committed to delivering a high level of customer service Ability to work under pressure Intermediate food hygiene qualification Flexibility to respond to a range of different work situations LEADERSHIP Understands business complexities and assumes responsibility for driving change Leads employees or teams of employees to achieve goals Guides employees through periods of change, even during difficult times or in the face of hard business decisions Exhibits honesty, integrity in an environment of mutual respect and trust, core values, reliability ENGAGEMENT Is inquisitive and curious, always asking questions; Seeks new and/or different or ways to improve the business; Thinks outside the box Is recognized by others (internally and externally) as being engaged in their role, and someone who can often see things that others have not Inspires, motivates, develops, energizes, and creates engaged employees, with a solid record of employee retention Demonstrates true passion for the job, the resort, and the company overall Displays rigorous commitment to the environment, financial and safety of self, business, and inherent risks through stewardship. COMMUNICATION Communicates clearly and appropriately - both orally and in writing Responds to questions or requests in a timely manner Conducts regular one-on-one and departmental meetings to ensure a good flow of information Recognizes and rewards the achievement of his/her team and others; Ensures thank-yous are delivered All communication is down home and strives to improve upon a high level of guest service in a friendly manner Proficient in use of technology to include Excel, Word, the Internet, desktop publishing and database management software programs. Is able to learn quickly those applications not known. DELIVERY Achieves high-quality business outcomes for the division as well as delivering good results that help the business overall Delivers highly accurate end-work product personally and through overseeing others Able to analyze numbers and draw conclusions from statistical information Meets or exceeds financial goals, budgets, forecasts Creates successful strategies that produce results, but is also willing to accept responsibility for shortfalls when appropriate Ensures a guest driven atmosphere and improves commitment to a service level that exceed our guests' expectations FLEXIBILITY Adapts and is flexible to changing business circumstances across a season, a fiscal year, and/or multiple years; Exhibits willingness to change Adjusts budgets and reforecasts as needed across the year based on changing business needs Exhibits flexibility in their thinking, will bend when needed, and will lobby others to change when necessary Inspires a unified team through understanding was is required for successful, cooperative and fun team success TRAVEL REQUIREMENTS Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver's Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. 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 . click apply for full job details