AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $65K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "UPSCALE CASUAL" POLISHED RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL HOT CONCEPTS CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!
May 29, 2024
AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $65K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "UPSCALE CASUAL" POLISHED RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL HOT CONCEPTS CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!
Selective Restaurant Recruiters
King Of Prussia, Pennsylvania
AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Required Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus k
May 29, 2024
AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Required Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus k
DoubleTree by Hilton Manchester Downtown
Manchester, New Hampshire
Job Description Overview EXECUTIVE SOUS CHEF FULL TIME Highlights: Exciting opportunity in a bustling hotel with 65,000 square feet of event/function space, a top-notch restaurant & coffee shop. Join a team actively seeking the best and brightest talent in the culinary industry. Work alongside our Executive Chef, leading and directing a talented kitchen team. Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. DoubleTree Manchester is part of the Pyramid family of hotels. Why Choose Us? Great place to work with a team that values both guest and employee experience. Comprehensive benefits package, including 401k with company match, competitive wages, and outstanding travel benefits at Hilton hotels worldwide. Perks include free parking, complimentary meal during shifts, and monthly employee celebration CARE Rallies. Enjoy exceptional holiday celebrations and weekly pay. We prioritize personal development, teamwork, and success for all team members. Enjoy weekly pay & WITHOUT state tax deductions! Come for the job, stay for the benefits and exceptional culture. Don't wait, apply now, and become part of our growing team! Responsibilities Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. PId0e4-2230
May 28, 2024
Full time
Job Description Overview EXECUTIVE SOUS CHEF FULL TIME Highlights: Exciting opportunity in a bustling hotel with 65,000 square feet of event/function space, a top-notch restaurant & coffee shop. Join a team actively seeking the best and brightest talent in the culinary industry. Work alongside our Executive Chef, leading and directing a talented kitchen team. Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. DoubleTree Manchester is part of the Pyramid family of hotels. Why Choose Us? Great place to work with a team that values both guest and employee experience. Comprehensive benefits package, including 401k with company match, competitive wages, and outstanding travel benefits at Hilton hotels worldwide. Perks include free parking, complimentary meal during shifts, and monthly employee celebration CARE Rallies. Enjoy exceptional holiday celebrations and weekly pay. We prioritize personal development, teamwork, and success for all team members. Enjoy weekly pay & WITHOUT state tax deductions! Come for the job, stay for the benefits and exceptional culture. Don't wait, apply now, and become part of our growing team! Responsibilities Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. PId0e4-2230
Pay: $55000 per year - $60000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
May 28, 2024
Full time
Pay: $55000 per year - $60000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
May 27, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Year Round At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Examples of perks and benefits include: Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old 50% off day tickets at IKON partner resorts Free or discounted IKON pass Discounted golf, mountain biking and fitness center memberships Employee childcare rates & discounted seasonal programs for self & dependents Retail and Food and Beverage discounts Generous discounts on outdoor gear, apparel, rental cars, etc. Discounted mountain bike &/or ski lift tickets for your friend & family guests Onsite medical clinic Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks Company paid sick time for all, and FTO/Vacation time Additional perks & benefits for year round employees POSITION SUMMARY This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. The salary range for this position is $70,000-$74,000 annually, based upon experience. ESSENTIAL DUTIES Serves as the lead of the culinary department in any event the Resort Executive Chef is absent. Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service. Serves as the lead chef for catering events. Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants. Plan and oversee effective opens and closes of all seasonal operations. Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules. Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely. Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education. Maintains and ensures food production and quality are in accordance with recipe standards and product specs. Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels. Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines. Independently leads and executes end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget. Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis. Maintains a positive and professional relationship with all suppliers & distributors. Serves as the Food and Beverage representative in one or more of the following areas: Alterra Food Safety Task Force Food Safety & Sanitation Lead GES Committee Employee Experience Committee Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records. Actively participates in weekly Food and Beverage meetings. Ensure that department safety and service trainings are completed and recorded monthly. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc. as directed by the Resort Executive Chef or Director of Food & Beverage. Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s). This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma or equivalent required Culinary degree strongly preferred Experience: Minimum of three years' experience in a kitchen management role; multi-outlet experience required Have a diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting. Knowledge of Food Traks inventory management system is helpful. Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. Proficient/expert in Microsoft Office. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Successful completion of payroll training to independently edit, manage and approve employee timecards. Successful completion of Manager Essentials training. Successful completion of Microsoft 101. TRAVEL REQUIREMENTS Occasional travel for recruiting events, food shows or vendor meetings may be required. This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 50 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer
What perks can you expect?: / Referral and performance incentive bonuses available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Free access to cool attractions and experiences / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What will you do in this job?: The Executive Chef coordinates activities and directs training of Sous Chefs, Line Cooks and other kitchen staff who engage in preparing and cooking food to ensure an efficient and profitable food service. This is a seasonal role reporting to the General Manager. This position comes with free housing from start until the end of September. This role is responsible for the hiring, training, direction and management of kitchen and warehouse staff by developing, implementing and maintaining associated programs as well as the planning and implementation of menus. Oversee preparations for the seasonal opening and closing of the Lodge's kitchens Develop, implement and maintain standards for nutrition, sanitation and food preparation standards for the kitchens Oversee training programs for the Lodge's kitchen staff are developed, maintained and regularly practiced with an emphasis on safety, product quality, food production and cleanliness Oversee warehouse ordering, requisitions, stocking and receiving Maintain reporting and inventory system (current system is "C-Tuit") Process, code, and organize all food invoices for monthly tracking Estimate food consumption and determine food costs and relevant pricing Create, develop and analyze recipes for special dishes Purchase or requisition food and kitchen supplies Perform other duties as appropriate and as assigned What skills and experience do you need for this job?: Minimum 5 years' experience as Executive Chef or similar position and training; or any combination of management, education and experience that provides the necessary skills, knowledge and abilities Experience managing high-volume kitchens in a variety of different restaurant types Experience with banquets Supervisory experience required Experience working in a seasonal working environment desirable What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. By applying, you consent to your information being transmitted by Disability Solutions to the Employer, as data controller, through the Employer's data processor SonicJobs. See SonicJobs Terms & Conditions at and Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at
May 29, 2024
Full time
What perks can you expect?: / Referral and performance incentive bonuses available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Free access to cool attractions and experiences / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What will you do in this job?: The Executive Chef coordinates activities and directs training of Sous Chefs, Line Cooks and other kitchen staff who engage in preparing and cooking food to ensure an efficient and profitable food service. This is a seasonal role reporting to the General Manager. This position comes with free housing from start until the end of September. This role is responsible for the hiring, training, direction and management of kitchen and warehouse staff by developing, implementing and maintaining associated programs as well as the planning and implementation of menus. Oversee preparations for the seasonal opening and closing of the Lodge's kitchens Develop, implement and maintain standards for nutrition, sanitation and food preparation standards for the kitchens Oversee training programs for the Lodge's kitchen staff are developed, maintained and regularly practiced with an emphasis on safety, product quality, food production and cleanliness Oversee warehouse ordering, requisitions, stocking and receiving Maintain reporting and inventory system (current system is "C-Tuit") Process, code, and organize all food invoices for monthly tracking Estimate food consumption and determine food costs and relevant pricing Create, develop and analyze recipes for special dishes Purchase or requisition food and kitchen supplies Perform other duties as appropriate and as assigned What skills and experience do you need for this job?: Minimum 5 years' experience as Executive Chef or similar position and training; or any combination of management, education and experience that provides the necessary skills, knowledge and abilities Experience managing high-volume kitchens in a variety of different restaurant types Experience with banquets Supervisory experience required Experience working in a seasonal working environment desirable What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. By applying, you consent to your information being transmitted by Disability Solutions to the Employer, as data controller, through the Employer's data processor SonicJobs. See SonicJobs Terms & Conditions at and Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What is the compensation for this role?: $23.00 per hour What will you do in this job?: This is a remote, boat-in position located in Kenai Fjords National Park. Due to this, all positions at KFWL require assisting in other departments. Coordinates activities of and directs training of prep cooks and kitchen stewards engaged in preparing and cooking foods to ensure an efficient and profitable food service. The Sous Chef is responsible for overseeing the operation of Kenai Fjords Wilderness Lodge and Day Lodge on a remote island in the absence and by direction of the Executive Chef. The Sous Chef ensures guests receive high quality lodging and dining experience. The Sous Chef, as directed by the Chef, coordinates and facilitates that the island is safe and highly enjoyable for guests, facilities are clean and well maintained, necessary supplies are on hand, and waste is minimized. Major Activities (Typical Duties/Responsibilities): Provide excellent customer service to guests and other team members Make sound judgments and anticipate issues and opportunities Handle comments, complaints and concern, with a high level of efficiency and in the best interest of the guest Work closely with all other departments to ensure overall guest satisfaction Ensure that guests' special needs are met Greet arriving/departing guests in a professional and pleasant manner Be knowledgeable of daily functions or activities occurring at the Lodge and in area to answer guests' questions Assist with planning menus for all meals that create an exceptional dining environment that is compatible with the island experience, allow options for guests with special dietary needs, and manage costs Primarily responsible to prepare, cook, and clean after all meals are served in the wilderness lodge, including washing dishes Establish and maintain a positive relationship with guests. Ensure that they know what to expect, and how to express concerns and questions Work with the Chef, Day Lodge Lead, SWL Executive Chef, and KFT Warehouse Manager to ensure that supplies are ordered, received, stored and inventoried properly so that guest satisfaction and safety are maintained and costs are managed Maintain clean and sanitary food preparation facilities. Keep kitchen, food preparation and storage areas in strict adherence with health regulations Coordinate and assist the Chef in ordering, special island events, scheduling, staffing and safety training in order to foster exceptional teamwork and improve the customer experience Coordinate with the island Maintenance Team to accomplish periodic and special maintenance projects in order to ensure facilities are safe, clean, and compatible with the KFWL product Work with Seward based managers to ensure that the island is prepared for guests and that special requirements are met consistently Conduct other duties as required, including opening and closing duties, coordination of employee meals, day lodge support, ordering materials and other tasks Plans or 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 dynamics of menus Estimates food consumption, and purchases requisitions food stuffs and kitchen supplies Supervises cooks and other kitchen personnel and coordinates their assignments to ensure economical and timely food production and safety Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Arrive to work on time, ready to work, dressed in clean uniform, with a neat and clean appearance Familiarizes newly hired staff with practices of kitchen and assists in continuous training Participate in emergency response activities including firefighting, emergency medical activities (within an employee's training limitations) and other incidents Other duties as assigned What skills and experience do you need for this job?: Current CPR and First Aid Training for Alcohol Professionals (TAPs) certification ServSafe Food Protection Manager certificate preferred Knowledge of proper food handling and preparations standards Strong communication and interpersonal skills Culinary School graduate or previous experience as a cook or supervisor in food service operations, or equivalent combination of experience and training What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. By applying, you consent to your information being transmitted by Disability Solutions to the Employer, as data controller, through the Employer's data processor SonicJobs. See SonicJobs Terms & Conditions at and Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at
May 29, 2024
Full time
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What is the compensation for this role?: $23.00 per hour What will you do in this job?: This is a remote, boat-in position located in Kenai Fjords National Park. Due to this, all positions at KFWL require assisting in other departments. Coordinates activities of and directs training of prep cooks and kitchen stewards engaged in preparing and cooking foods to ensure an efficient and profitable food service. The Sous Chef is responsible for overseeing the operation of Kenai Fjords Wilderness Lodge and Day Lodge on a remote island in the absence and by direction of the Executive Chef. The Sous Chef ensures guests receive high quality lodging and dining experience. The Sous Chef, as directed by the Chef, coordinates and facilitates that the island is safe and highly enjoyable for guests, facilities are clean and well maintained, necessary supplies are on hand, and waste is minimized. Major Activities (Typical Duties/Responsibilities): Provide excellent customer service to guests and other team members Make sound judgments and anticipate issues and opportunities Handle comments, complaints and concern, with a high level of efficiency and in the best interest of the guest Work closely with all other departments to ensure overall guest satisfaction Ensure that guests' special needs are met Greet arriving/departing guests in a professional and pleasant manner Be knowledgeable of daily functions or activities occurring at the Lodge and in area to answer guests' questions Assist with planning menus for all meals that create an exceptional dining environment that is compatible with the island experience, allow options for guests with special dietary needs, and manage costs Primarily responsible to prepare, cook, and clean after all meals are served in the wilderness lodge, including washing dishes Establish and maintain a positive relationship with guests. Ensure that they know what to expect, and how to express concerns and questions Work with the Chef, Day Lodge Lead, SWL Executive Chef, and KFT Warehouse Manager to ensure that supplies are ordered, received, stored and inventoried properly so that guest satisfaction and safety are maintained and costs are managed Maintain clean and sanitary food preparation facilities. Keep kitchen, food preparation and storage areas in strict adherence with health regulations Coordinate and assist the Chef in ordering, special island events, scheduling, staffing and safety training in order to foster exceptional teamwork and improve the customer experience Coordinate with the island Maintenance Team to accomplish periodic and special maintenance projects in order to ensure facilities are safe, clean, and compatible with the KFWL product Work with Seward based managers to ensure that the island is prepared for guests and that special requirements are met consistently Conduct other duties as required, including opening and closing duties, coordination of employee meals, day lodge support, ordering materials and other tasks Plans or 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 dynamics of menus Estimates food consumption, and purchases requisitions food stuffs and kitchen supplies Supervises cooks and other kitchen personnel and coordinates their assignments to ensure economical and timely food production and safety Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Arrive to work on time, ready to work, dressed in clean uniform, with a neat and clean appearance Familiarizes newly hired staff with practices of kitchen and assists in continuous training Participate in emergency response activities including firefighting, emergency medical activities (within an employee's training limitations) and other incidents Other duties as assigned What skills and experience do you need for this job?: Current CPR and First Aid Training for Alcohol Professionals (TAPs) certification ServSafe Food Protection Manager certificate preferred Knowledge of proper food handling and preparations standards Strong communication and interpersonal skills Culinary School graduate or previous experience as a cook or supervisor in food service operations, or equivalent combination of experience and training What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. By applying, you consent to your information being transmitted by Disability Solutions to the Employer, as data controller, through the Employer's data processor SonicJobs. See SonicJobs Terms & Conditions at and Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What will you do in this job?: Coordinates activities of and directs training of sous chef, prep cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The Chef is responsible for overseeing the operation of Kenai Fjords Wilderness Lodge and Day Lodge on a remote island and ensures guests receive a high quality lodging and dining experience. The Chef works with the General Manager and others to ensure the island is safe and highly enjoyable for guests. Facilities are clean and well maintained, necessary supplies are on hand, and waste is minimized. Provide excellent guest service to guest and other team members Make sound judgments and anticipate issues and opportunities Handle comments, complaints, and concerns with a high level of efficiency and in the best interest of the guest Work closely with all other departments to ensure overall guest satisfaction Ensure that guests' special needs are met Plan menus for all meals that create an exceptional dining environment that is compatible with the island experience, allow options for guests with special dietary needs, and manage costs Primarily responsible to prepare for, cook and clean up after all meals served in the wilderness lodge, fine dining setting Conduct other duties as required, including opening and closing duties, coordinating employee meals, Day Lodge support, ordering materials and other tasks What skills and experience do you need for this job?: Minimum 2 years' experience as Executive Chef or similar position and training; or any combination of management, education and experience that provides the necessary skills, knowledge and abilities Experience managing high-volume kitchens in a variety of different restaurant types Supervisory experience required Experience working in a seasonal working environment desirable CPR and First Aid Certification Training for Alcohol Professionals, TAPS ServSafe Managers Certificate What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. By applying, you consent to your information being transmitted by Disability Solutions to the Employer, as data controller, through the Employer's data processor SonicJobs. See SonicJobs Terms & Conditions at and Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at
May 29, 2024
Full time
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What will you do in this job?: Coordinates activities of and directs training of sous chef, prep cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The Chef is responsible for overseeing the operation of Kenai Fjords Wilderness Lodge and Day Lodge on a remote island and ensures guests receive a high quality lodging and dining experience. The Chef works with the General Manager and others to ensure the island is safe and highly enjoyable for guests. Facilities are clean and well maintained, necessary supplies are on hand, and waste is minimized. Provide excellent guest service to guest and other team members Make sound judgments and anticipate issues and opportunities Handle comments, complaints, and concerns with a high level of efficiency and in the best interest of the guest Work closely with all other departments to ensure overall guest satisfaction Ensure that guests' special needs are met Plan menus for all meals that create an exceptional dining environment that is compatible with the island experience, allow options for guests with special dietary needs, and manage costs Primarily responsible to prepare for, cook and clean up after all meals served in the wilderness lodge, fine dining setting Conduct other duties as required, including opening and closing duties, coordinating employee meals, Day Lodge support, ordering materials and other tasks What skills and experience do you need for this job?: Minimum 2 years' experience as Executive Chef or similar position and training; or any combination of management, education and experience that provides the necessary skills, knowledge and abilities Experience managing high-volume kitchens in a variety of different restaurant types Supervisory experience required Experience working in a seasonal working environment desirable CPR and First Aid Certification Training for Alcohol Professionals, TAPS ServSafe Managers Certificate What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. By applying, you consent to your information being transmitted by Disability Solutions to the Employer, as data controller, through the Employer's data processor SonicJobs. See SonicJobs Terms & Conditions at and Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 29, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will you do in this job?: Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department Works with Executive Chef to supervise prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Collaborates in creating specials highlighting local ingredients and Montana-inspired cuisine Leads restaurant & banquet food production including prep, line cooking and expediting Assists Executive chef with administrative tasks such as ordering, inventor and scheduling Ensures sanitation and cleanliness of kitchen stations, and maintains state and federal food safety standards What skills and experience do you need for this job?: Two (2) years of leadership experience in a high-volume, fast-paced, full-service restaurant Experience in a high-volume banquet and wedding catering preferred Experience working in a seasonal environment with diverse teams Current Serv-Safe certification or food handler sanitation certificate Strong "can-do," attitude with willingness to be flexible and adaptable Ability to make decisions, solve problems and exercise good judgment Strong commitment to building positive working relationships Willingness to work with a geographically dispersed team in a seasonal environment Resourceful, with a curiosity to solve problems and create new solutions Ability to organize and prioritize multiple tasks in a fast-paced environment Sense of urgency to complete job duties accurately and in a timely manner Sense of humor and ability to 'let things roll' when the unexpected happens Solid written and verbal communication skills Hospitality and service-focused mindset including the need to work successfully with both internal and external partners Strong sense of prioritization and focus to complete tasks This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. To handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Whitefish, Montana, USA. Relocation to the area and the legal ability to work in the United States is required. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. By applying, you consent to your information being transmitted by Disability Solutions to the Employer, as data controller, through the Employer's data processor SonicJobs. See SonicJobs Terms & Conditions at and Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at
May 29, 2024
Full time
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will you do in this job?: Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department Works with Executive Chef to supervise prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Collaborates in creating specials highlighting local ingredients and Montana-inspired cuisine Leads restaurant & banquet food production including prep, line cooking and expediting Assists Executive chef with administrative tasks such as ordering, inventor and scheduling Ensures sanitation and cleanliness of kitchen stations, and maintains state and federal food safety standards What skills and experience do you need for this job?: Two (2) years of leadership experience in a high-volume, fast-paced, full-service restaurant Experience in a high-volume banquet and wedding catering preferred Experience working in a seasonal environment with diverse teams Current Serv-Safe certification or food handler sanitation certificate Strong "can-do," attitude with willingness to be flexible and adaptable Ability to make decisions, solve problems and exercise good judgment Strong commitment to building positive working relationships Willingness to work with a geographically dispersed team in a seasonal environment Resourceful, with a curiosity to solve problems and create new solutions Ability to organize and prioritize multiple tasks in a fast-paced environment Sense of urgency to complete job duties accurately and in a timely manner Sense of humor and ability to 'let things roll' when the unexpected happens Solid written and verbal communication skills Hospitality and service-focused mindset including the need to work successfully with both internal and external partners Strong sense of prioritization and focus to complete tasks This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. To handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Whitefish, Montana, USA. Relocation to the area and the legal ability to work in the United States is required. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted. By applying, you consent to your information being transmitted by Disability Solutions to the Employer, as data controller, through the Employer's data processor SonicJobs. See SonicJobs Terms & Conditions at and Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 29, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 29, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 29, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 29, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer