This is a full-time position within our manufacturing facility with opportunities for advancement! Who we are! Schwan's Company, a U.S. affiliate of the global lifestyle company CJ CheilJedang Corporation, is a leading U.S. manufacturer and marketer of quality foods offered through retail-grocery and food-service channels. Its many popular brands include Red Baron , Tony's , Big Daddy's , Villa Prima , and Freschetta pizza; Mrs. Smith's and Edwards desserts; Bibigo , and Pagoda Asian-style snacks. To learn more about Schwan's, visit . What we want to do for you! We offer eligible employees competitive pay and a comprehensive benefits package designed to assist employees and their families with their financial security, health, and well-being. Health, Life, Dental, and Vision Plans Earn up to 2 weeks paid time off during first year 401k with Company Match What we need from you: Here at Schwan's Company, we put a high priority on having safe, clean, and healthy workspaces. And we want individuals that take that seriously. Candidates with a high school diploma or equivalent are preferred Read and interpret basic technical documents Demonstrate knowledge of HACCP (Hazard Analysis Critical Control Points) as it applies to specific plant operations (HACCP certification preferred) Confirm a satisfactory current job performance and safety record Work in a variety of temperatures Learn and operate standard laboratory equipment and keep accurate documentation of daily information Communicate in English (verbally and through writing) to accurately create and document company reports Ability to read and understand product specifications and perform basic math functions Demonstrate solid interpersonal and communication skills and intermediate level proficiency in SAP, the Microsoft Office Suite to include Word, Excel, and PowerPoint Candidates receiving offers of employment will be required to complete a post-offer, pre-placement background check and drug screen Responsibilities: This position is responsible for performing a variety of quality assurance audits on incoming products in-process production as well as finished products to ensure that they meet regulatory and company standards of quality. This position also assists in planning and establishing additional FSQ activities and procedures Monitors daily adherence to Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) and reports issues to management Generates reports such as specification notices and trend analysis using Microsoft Windows, Word, and Excel; also processes transactions in SAP to release product from QA hold Verifies regulatory formula and procedural compliance of manufacturing systems and takes corrective action when necessary Documents review and verification to ensure compliance to company and regulatory requirements Must be able to work with Food Chemistry Microbiology Sensory and Product Development to gather samples and information needed for product testing Evaluates Certificate of Analysis data against specification and takes appropriate action when necessary Works with production management to rework product for most routine product quality issues Generates and maintains reports of all testing performed and all quality and food safety issues Conducts plant food safety/GMP orientation when necessary Performs associated formulation audits and quality checks as necessary and according to product specifications Complete the investigation and the documenting of incidents involving product/ingredient Food Safety issues The use of Personal Protective Equipment (PPE) is required; including but not limited to bump cap, safety glasses/goggles, ear plugs, hair and beard nets, gloves and safety shoes or rubber boots Responsible to conduct yourself in a manner consistent with company mission, values, code of ethics, policies, and other standards of conduct The employing subsidiaries of Schwan's Company are Equal Employment Opportunity Employers. All qualified applicants will receive consideration for employment without regard to disability, age, race, color, religion, gender, vet status, national origin, or other protected class.
May 21, 2024
Full time
This is a full-time position within our manufacturing facility with opportunities for advancement! Who we are! Schwan's Company, a U.S. affiliate of the global lifestyle company CJ CheilJedang Corporation, is a leading U.S. manufacturer and marketer of quality foods offered through retail-grocery and food-service channels. Its many popular brands include Red Baron , Tony's , Big Daddy's , Villa Prima , and Freschetta pizza; Mrs. Smith's and Edwards desserts; Bibigo , and Pagoda Asian-style snacks. To learn more about Schwan's, visit . What we want to do for you! We offer eligible employees competitive pay and a comprehensive benefits package designed to assist employees and their families with their financial security, health, and well-being. Health, Life, Dental, and Vision Plans Earn up to 2 weeks paid time off during first year 401k with Company Match What we need from you: Here at Schwan's Company, we put a high priority on having safe, clean, and healthy workspaces. And we want individuals that take that seriously. Candidates with a high school diploma or equivalent are preferred Read and interpret basic technical documents Demonstrate knowledge of HACCP (Hazard Analysis Critical Control Points) as it applies to specific plant operations (HACCP certification preferred) Confirm a satisfactory current job performance and safety record Work in a variety of temperatures Learn and operate standard laboratory equipment and keep accurate documentation of daily information Communicate in English (verbally and through writing) to accurately create and document company reports Ability to read and understand product specifications and perform basic math functions Demonstrate solid interpersonal and communication skills and intermediate level proficiency in SAP, the Microsoft Office Suite to include Word, Excel, and PowerPoint Candidates receiving offers of employment will be required to complete a post-offer, pre-placement background check and drug screen Responsibilities: This position is responsible for performing a variety of quality assurance audits on incoming products in-process production as well as finished products to ensure that they meet regulatory and company standards of quality. This position also assists in planning and establishing additional FSQ activities and procedures Monitors daily adherence to Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) and reports issues to management Generates reports such as specification notices and trend analysis using Microsoft Windows, Word, and Excel; also processes transactions in SAP to release product from QA hold Verifies regulatory formula and procedural compliance of manufacturing systems and takes corrective action when necessary Documents review and verification to ensure compliance to company and regulatory requirements Must be able to work with Food Chemistry Microbiology Sensory and Product Development to gather samples and information needed for product testing Evaluates Certificate of Analysis data against specification and takes appropriate action when necessary Works with production management to rework product for most routine product quality issues Generates and maintains reports of all testing performed and all quality and food safety issues Conducts plant food safety/GMP orientation when necessary Performs associated formulation audits and quality checks as necessary and according to product specifications Complete the investigation and the documenting of incidents involving product/ingredient Food Safety issues The use of Personal Protective Equipment (PPE) is required; including but not limited to bump cap, safety glasses/goggles, ear plugs, hair and beard nets, gloves and safety shoes or rubber boots Responsible to conduct yourself in a manner consistent with company mission, values, code of ethics, policies, and other standards of conduct The employing subsidiaries of Schwan's Company are Equal Employment Opportunity Employers. All qualified applicants will receive consideration for employment without regard to disability, age, race, color, religion, gender, vet status, national origin, or other protected class.
This is a full-time position within our manufacturing facility with opportunities for advancement! Who we are! Schwan's Company, a U.S. affiliate of the global lifestyle company CJ CheilJedang Corporation, is a leading U.S. manufacturer and marketer of quality foods offered through retail-grocery and food-service channels. Its many popular brands include Red Baron , Tony's , Big Daddy's , Villa Prima , and Freschetta pizza; Mrs. Smith's and Edwards desserts; Bibigo , and Pagoda Asian-style snacks. To learn more about Schwan's, visit . What we want to do for you! We offer eligible employees competitive pay and a comprehensive benefits package designed to assist employees and their families with their financial security, health, and well-being. Health, Life, Dental, and Vision Plans Earn up to 2 weeks paid time off during first year 401k with Company Match What we need from you: Here at Schwan's Company, we put a high priority on having safe, clean, and healthy workspaces. And we want individuals that take that seriously. Candidates with a high school diploma or equivalent are preferred Read and interpret basic technical documents Demonstrate knowledge of HACCP (Hazard Analysis Critical Control Points) as it applies to specific plant operations (HACCP certification preferred) Confirm a satisfactory current job performance and safety record Work in a variety of temperatures Learn and operate standard laboratory equipment and keep accurate documentation of daily information Communicate in English (verbally and through writing) to accurately create and document company reports Ability to read and understand product specifications and perform basic math functions Demonstrate solid interpersonal and communication skills and intermediate level proficiency in SAP, the Microsoft Office Suite to include Word, Excel, and PowerPoint Candidates receiving offers of employment will be required to complete a post-offer, pre-placement background check and drug screen Responsibilities: This position is responsible for performing a variety of quality assurance audits on incoming products in-process production as well as finished products to ensure that they meet regulatory and company standards of quality. This position also assists in planning and establishing additional FSQ activities and procedures Monitors daily adherence to Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) and reports issues to management Generates reports such as specification notices and trend analysis using Microsoft Windows, Word, and Excel; also processes transactions in SAP to release product from QA hold Verifies regulatory formula and procedural compliance of manufacturing systems and takes corrective action when necessary Documents review and verification to ensure compliance to company and regulatory requirements Must be able to work with Food Chemistry Microbiology Sensory and Product Development to gather samples and information needed for product testing Evaluates Certificate of Analysis data against specification and takes appropriate action when necessary Works with production management to rework product for most routine product quality issues Generates and maintains reports of all testing performed and all quality and food safety issues Conducts plant food safety/GMP orientation when necessary Performs associated formulation audits and quality checks as necessary and according to product specifications Complete the investigation and the documenting of incidents involving product/ingredient Food Safety issues The use of Personal Protective Equipment (PPE) is required; including but not limited to bump cap, safety glasses/goggles, ear plugs, hair and beard nets, gloves and safety shoes or rubber boots Responsible to conduct yourself in a manner consistent with company mission, values, code of ethics, policies, and other standards of conduct The employing subsidiaries of Schwan's Company are Equal Employment Opportunity Employers. All qualified applicants will receive consideration for employment without regard to disability, age, race, color, religion, gender, vet status, national origin, or other protected class.
May 20, 2024
Full time
This is a full-time position within our manufacturing facility with opportunities for advancement! Who we are! Schwan's Company, a U.S. affiliate of the global lifestyle company CJ CheilJedang Corporation, is a leading U.S. manufacturer and marketer of quality foods offered through retail-grocery and food-service channels. Its many popular brands include Red Baron , Tony's , Big Daddy's , Villa Prima , and Freschetta pizza; Mrs. Smith's and Edwards desserts; Bibigo , and Pagoda Asian-style snacks. To learn more about Schwan's, visit . What we want to do for you! We offer eligible employees competitive pay and a comprehensive benefits package designed to assist employees and their families with their financial security, health, and well-being. Health, Life, Dental, and Vision Plans Earn up to 2 weeks paid time off during first year 401k with Company Match What we need from you: Here at Schwan's Company, we put a high priority on having safe, clean, and healthy workspaces. And we want individuals that take that seriously. Candidates with a high school diploma or equivalent are preferred Read and interpret basic technical documents Demonstrate knowledge of HACCP (Hazard Analysis Critical Control Points) as it applies to specific plant operations (HACCP certification preferred) Confirm a satisfactory current job performance and safety record Work in a variety of temperatures Learn and operate standard laboratory equipment and keep accurate documentation of daily information Communicate in English (verbally and through writing) to accurately create and document company reports Ability to read and understand product specifications and perform basic math functions Demonstrate solid interpersonal and communication skills and intermediate level proficiency in SAP, the Microsoft Office Suite to include Word, Excel, and PowerPoint Candidates receiving offers of employment will be required to complete a post-offer, pre-placement background check and drug screen Responsibilities: This position is responsible for performing a variety of quality assurance audits on incoming products in-process production as well as finished products to ensure that they meet regulatory and company standards of quality. This position also assists in planning and establishing additional FSQ activities and procedures Monitors daily adherence to Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) and reports issues to management Generates reports such as specification notices and trend analysis using Microsoft Windows, Word, and Excel; also processes transactions in SAP to release product from QA hold Verifies regulatory formula and procedural compliance of manufacturing systems and takes corrective action when necessary Documents review and verification to ensure compliance to company and regulatory requirements Must be able to work with Food Chemistry Microbiology Sensory and Product Development to gather samples and information needed for product testing Evaluates Certificate of Analysis data against specification and takes appropriate action when necessary Works with production management to rework product for most routine product quality issues Generates and maintains reports of all testing performed and all quality and food safety issues Conducts plant food safety/GMP orientation when necessary Performs associated formulation audits and quality checks as necessary and according to product specifications Complete the investigation and the documenting of incidents involving product/ingredient Food Safety issues The use of Personal Protective Equipment (PPE) is required; including but not limited to bump cap, safety glasses/goggles, ear plugs, hair and beard nets, gloves and safety shoes or rubber boots Responsible to conduct yourself in a manner consistent with company mission, values, code of ethics, policies, and other standards of conduct The employing subsidiaries of Schwan's Company are Equal Employment Opportunity Employers. All qualified applicants will receive consideration for employment without regard to disability, age, race, color, religion, gender, vet status, national origin, or other protected class.
Mom's Meals, a PurFoods Company
Oklahoma City, Oklahoma
Job Description Position Summary The primary functions of the Kitchen Operator II position are: operating mixers and decanting equipment, preparing food ingredients to be cooked and processed, blending of Ready-to-Eat ingredients, assist in cooker loading and operation, moving ingredients and materials using battery operated industrial handling equipment, cover Kitchen Operator III (Kitchen III) and Production Associate I (PAI) breaks or absences. Kitchen Operator II is is a highly flexible position as there could be several unique job tasks completed in the same day. They will need to prioritize and adjust completion timing of tasks to support kitchen and plant operations. All Moms Meals team members are expected to work effectively in a team environment and collaborate effectively with plant team members, Home Office support personnel, contractors, vendors, etc. to achieve objectives while maintaining the highest level of professionalism. In addition, the Kitchen II operators are responsible for providing documented hands-on training and mentorship to employees new in position. The Kitchen II Operator position is a fast-paced job that requires initiative, problem solving, and decision making with little direct oversight. Kitchen II team members must be able to prioritize and complete a multitude of tasks to ensure efficient and smooth operation of the production line. This position may require team members to work in varying temperature environments from 34 F - 80 F. Work Schedule: Friday -Sunday Shift:3:00 AM to 5:30 PM Starting pay is $16.00/hr. Position responsibilities may include, but are not limited to: Communicate effectively and regularly with team members and leaders Adhere to strict safety, quality, and production standards including food safety and sanitation guidelines Safely operate powered machinery including blenders, hand tools, can openers, cubers and powered industrial trucks Safely load and unload equipment for kitchen operations Prepare and maintain efficient setup of the kitchen areas Understand kitchen needs for the day and work to achieve goals with little supervision Complete all required production and quality paperwork, legibly and accurately Remove ingredient packaging in a safe and sanitary manner Weigh ingredients or finished goods and complete required paperwork Move equipment and materials as needed through the plant Equipment inspections for cleanliness and part integrity Use all required safety equipment and consistently follow all food related sanitation and operating guidelines Complete powered industrial truck certification Provide hands on training to new employees, covering all procedures to ensure safety, quality, and efficiency standards are understood Complete Line Worker/Operator I duties as required for breaks or vacancies Required skills and experience Must be at least 18 years old 1-2 years' food or manufacturing experience Pass a post offer drug screen and background check Must be able to work weekends, holidays, overnights, or OT as required Initiative and ability to work with little supervision Must be able to work at 12-hour shift Be able to work in varying temperatures between 34 F - 80 F Be a team player, including the ability to communicate well with others Basic reading comprehension Basic math, weight, and measurement skills (pounds, ounces, etc.) Preferred skills and experience Demonstrated commitment to safety and following Good Manufacturing Practices (GMPs)/food safety rules Demonstrated behaviors consistent with our Core Values of Teamwork, Relentlessly Dependable, Appreciation & Respect, Innovation Constant Improvement, and Nourishing Our Customers Previous experience working in a manufacturing and/or food distribution industry Problem solving & reasoning skills Prep cook experience Previous experience working in a manufacturing and/or food distribution industry Problem solving & reasoning skills Physical requirements Regularly required to use hands to feel, grab, or operate objects, tools, and controls while reaching with hands and arms Required to stand, communicate, and listen for a 10-hour shift Occasionally required to walk, stoop, kneel, crouch, or climb stairs for a 12-hour shift Occasionally lift and/or move up to 50 pounds Visual perception to perform job including peripheral vision, depth perception, and the ability to adjust focus Able to perform repetitive movements Able to work in variable temperatures (cold/hot) Must be able to interact with common food allergens Company Overview Mom s Meals is a home-delivered meal service providing fully prepared, refrigerated meal solutions direct to homes nationwide for over 25 years. We provide seniors, patients recovering post-discharge and those managing a chronic condition with tailored nutrition solutions to manage their specific needs. If you are passionate about the well-being of others and have a strong sense of community, Mom s Meals could be the place for you! We are a family operated business looking for fun, compassionate, and friendly people who want to make a difference in the lives of others. EEO Mom s Meals complies with all applicable federal and state non-discrimination laws. All qualified applicants shall receive consideration for employment without regards to race, religion, national origin, ancestry, color, gender, age, disability, sexual orientation or military status.
May 24, 2024
Full time
Job Description Position Summary The primary functions of the Kitchen Operator II position are: operating mixers and decanting equipment, preparing food ingredients to be cooked and processed, blending of Ready-to-Eat ingredients, assist in cooker loading and operation, moving ingredients and materials using battery operated industrial handling equipment, cover Kitchen Operator III (Kitchen III) and Production Associate I (PAI) breaks or absences. Kitchen Operator II is is a highly flexible position as there could be several unique job tasks completed in the same day. They will need to prioritize and adjust completion timing of tasks to support kitchen and plant operations. All Moms Meals team members are expected to work effectively in a team environment and collaborate effectively with plant team members, Home Office support personnel, contractors, vendors, etc. to achieve objectives while maintaining the highest level of professionalism. In addition, the Kitchen II operators are responsible for providing documented hands-on training and mentorship to employees new in position. The Kitchen II Operator position is a fast-paced job that requires initiative, problem solving, and decision making with little direct oversight. Kitchen II team members must be able to prioritize and complete a multitude of tasks to ensure efficient and smooth operation of the production line. This position may require team members to work in varying temperature environments from 34 F - 80 F. Work Schedule: Friday -Sunday Shift:3:00 AM to 5:30 PM Starting pay is $16.00/hr. Position responsibilities may include, but are not limited to: Communicate effectively and regularly with team members and leaders Adhere to strict safety, quality, and production standards including food safety and sanitation guidelines Safely operate powered machinery including blenders, hand tools, can openers, cubers and powered industrial trucks Safely load and unload equipment for kitchen operations Prepare and maintain efficient setup of the kitchen areas Understand kitchen needs for the day and work to achieve goals with little supervision Complete all required production and quality paperwork, legibly and accurately Remove ingredient packaging in a safe and sanitary manner Weigh ingredients or finished goods and complete required paperwork Move equipment and materials as needed through the plant Equipment inspections for cleanliness and part integrity Use all required safety equipment and consistently follow all food related sanitation and operating guidelines Complete powered industrial truck certification Provide hands on training to new employees, covering all procedures to ensure safety, quality, and efficiency standards are understood Complete Line Worker/Operator I duties as required for breaks or vacancies Required skills and experience Must be at least 18 years old 1-2 years' food or manufacturing experience Pass a post offer drug screen and background check Must be able to work weekends, holidays, overnights, or OT as required Initiative and ability to work with little supervision Must be able to work at 12-hour shift Be able to work in varying temperatures between 34 F - 80 F Be a team player, including the ability to communicate well with others Basic reading comprehension Basic math, weight, and measurement skills (pounds, ounces, etc.) Preferred skills and experience Demonstrated commitment to safety and following Good Manufacturing Practices (GMPs)/food safety rules Demonstrated behaviors consistent with our Core Values of Teamwork, Relentlessly Dependable, Appreciation & Respect, Innovation Constant Improvement, and Nourishing Our Customers Previous experience working in a manufacturing and/or food distribution industry Problem solving & reasoning skills Prep cook experience Previous experience working in a manufacturing and/or food distribution industry Problem solving & reasoning skills Physical requirements Regularly required to use hands to feel, grab, or operate objects, tools, and controls while reaching with hands and arms Required to stand, communicate, and listen for a 10-hour shift Occasionally required to walk, stoop, kneel, crouch, or climb stairs for a 12-hour shift Occasionally lift and/or move up to 50 pounds Visual perception to perform job including peripheral vision, depth perception, and the ability to adjust focus Able to perform repetitive movements Able to work in variable temperatures (cold/hot) Must be able to interact with common food allergens Company Overview Mom s Meals is a home-delivered meal service providing fully prepared, refrigerated meal solutions direct to homes nationwide for over 25 years. We provide seniors, patients recovering post-discharge and those managing a chronic condition with tailored nutrition solutions to manage their specific needs. If you are passionate about the well-being of others and have a strong sense of community, Mom s Meals could be the place for you! We are a family operated business looking for fun, compassionate, and friendly people who want to make a difference in the lives of others. EEO Mom s Meals complies with all applicable federal and state non-discrimination laws. All qualified applicants shall receive consideration for employment without regards to race, religion, national origin, ancestry, color, gender, age, disability, sexual orientation or military status.
. Job Location: Bellwood Bellwood Want to make an impact? Supervise, evaluate, and assist subordinates in their daily performance by setting goals and objectives. Provide ongoing feedback and support for a group of technicians and leads covering our operation. Adhere and aid in the development and maintenance of the Good Manufacturing Practices by assisting the departmental supervisors. Work closely with cross-functional departments to ensure compliance to regulatory, customer, third-party and Ferrara's food safety and quality requirements. Ways you will make a difference • Accountable for quality and food safety practices during operations. • Maintains holds and develops corrective actions (CAPA) by utilizing root cause analysis as necessary and monitors CAPA for effectiveness. • Manages quality assurance team by scheduling/approving timecards in Kronos, assigning tasks and providing ongoing training/mentoring. • Facilitates with production the monitoring of processes and procedures to ensure effectiveness and continuous improvement. • Initiates, track and trend NCRs/CAPAs in the pilgrim smart solve software for all deviations. • Be a part of the internal audit team and participates actively in the scheduled food safety and facility GMP audits. • Co-ordinate the pre-op, post-op and glass/brittle plastic inspections. • Acts as a communication liaison between management and quality staff to support corporate and plant-driven initiatives. • As part of the food safety team, maintains the food safety plan and updates SOPs as required. • Ensures training of associates at all levels on quality programs. • Interact with other supervisors/managers within Ferrara to share best practices. • Perform and maintain the environmental monitoring program and product testing program. • Trend the monthly KPI data for the Quality Manager and assist in preparing reports for senior leadership management. Skills that will make you successful • B.S. Degree in Food Science, Microbiology, Chemistry, or other related field preferred • Demonstrated Leadership experience • HACCP certification and GFSI audits experience such as FSSC ISO 22000 or SQF a plus • Great communication and interpersonal skills. Ferrara's success in industry-leading innovation has been driven by deep consumer insights, strong retailer co-creation and partnerships, and a dedication to diversity of thought, experience, and people. A privately held company, Ferrara has its global headquarters in Chicago and an operational network of more than 27 locations in North America, Brazil, and China that includes manufacturing, distribution, sales, and R&D facilities. Ferrara is a privately held Ferrero related company. Learn more at or . EQUAL OPPORTUNITY We are proud to be an equal opportunity employer. In order to provide equal employment and advancement opportunities to all qualified applicants and employees, employment decisions and opportunities at Ferrara will be based on merit, qualifications, and abilities, without regard to race, color, creed, religion, sex, sexual orientation, gender identity and expression, marital or civil union status, national origin, ancestry, citizenship, age, military or veteran status, disability, handicap, genetic information, pregnancy (childbirth or related medical condition), or on any other basis prohibited by law. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.
May 11, 2024
Full time
. Job Location: Bellwood Bellwood Want to make an impact? Supervise, evaluate, and assist subordinates in their daily performance by setting goals and objectives. Provide ongoing feedback and support for a group of technicians and leads covering our operation. Adhere and aid in the development and maintenance of the Good Manufacturing Practices by assisting the departmental supervisors. Work closely with cross-functional departments to ensure compliance to regulatory, customer, third-party and Ferrara's food safety and quality requirements. Ways you will make a difference • Accountable for quality and food safety practices during operations. • Maintains holds and develops corrective actions (CAPA) by utilizing root cause analysis as necessary and monitors CAPA for effectiveness. • Manages quality assurance team by scheduling/approving timecards in Kronos, assigning tasks and providing ongoing training/mentoring. • Facilitates with production the monitoring of processes and procedures to ensure effectiveness and continuous improvement. • Initiates, track and trend NCRs/CAPAs in the pilgrim smart solve software for all deviations. • Be a part of the internal audit team and participates actively in the scheduled food safety and facility GMP audits. • Co-ordinate the pre-op, post-op and glass/brittle plastic inspections. • Acts as a communication liaison between management and quality staff to support corporate and plant-driven initiatives. • As part of the food safety team, maintains the food safety plan and updates SOPs as required. • Ensures training of associates at all levels on quality programs. • Interact with other supervisors/managers within Ferrara to share best practices. • Perform and maintain the environmental monitoring program and product testing program. • Trend the monthly KPI data for the Quality Manager and assist in preparing reports for senior leadership management. Skills that will make you successful • B.S. Degree in Food Science, Microbiology, Chemistry, or other related field preferred • Demonstrated Leadership experience • HACCP certification and GFSI audits experience such as FSSC ISO 22000 or SQF a plus • Great communication and interpersonal skills. Ferrara's success in industry-leading innovation has been driven by deep consumer insights, strong retailer co-creation and partnerships, and a dedication to diversity of thought, experience, and people. A privately held company, Ferrara has its global headquarters in Chicago and an operational network of more than 27 locations in North America, Brazil, and China that includes manufacturing, distribution, sales, and R&D facilities. Ferrara is a privately held Ferrero related company. Learn more at or . EQUAL OPPORTUNITY We are proud to be an equal opportunity employer. In order to provide equal employment and advancement opportunities to all qualified applicants and employees, employment decisions and opportunities at Ferrara will be based on merit, qualifications, and abilities, without regard to race, color, creed, religion, sex, sexual orientation, gender identity and expression, marital or civil union status, national origin, ancestry, citizenship, age, military or veteran status, disability, handicap, genetic information, pregnancy (childbirth or related medical condition), or on any other basis prohibited by law. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.
. Job Location: Bellwood Bellwood Want to make an impact? Supervise, evaluate, and assist subordinates in their daily performance by setting goals and objectives. Provide ongoing feedback and support for a group of technicians and leads covering our operation. Adhere and aid in the development and maintenance of the Good Manufacturing Practices by assisting the departmental supervisors. Work closely with cross-functional departments to ensure compliance to regulatory, customer, third-party and Ferrara's food safety and quality requirements. Ways you will make a difference Accountable for quality and food safety practices during operations. Maintains holds and develops corrective actions (CAPA) by utilizing root cause analysis as necessary and monitors CAPA for effectiveness. Manages quality assurance team by scheduling/approving timecards in Kronos, assigning tasks and providing ongoing training/mentoring. Facilitates with production the monitoring of processes and procedures to ensure effectiveness and continuous improvement. Initiates, track and trend NCRs/CAPAs in the pilgrim smart solve software for all deviations. Be a part of the internal audit team and participates actively in the scheduled food safety and facility GMP audits. Co-ordinate the pre-op, post-op and glass/brittle plastic inspections. Acts as a communication liaison between management and quality staff to support corporate and plant-driven initiatives. As part of the food safety team, maintains the food safety plan and updates SOPs as required. Ensures training of associates at all levels on quality programs. Interact with other supervisors/managers within Ferrara to share best practices. Perform and maintain the environmental monitoring program and product testing program. Trend the monthly KPI data for the Quality Manager and assist in preparing reports for senior leadership management. Skills that will make you successful B.S. Degree in Food Science, Microbiology, Chemistry, or other related field preferred Demonstrated Leadership experience HACCP certification and GFSI audits experience such as FSSC ISO 22000 or SQF a plus Great communication and interpersonal skills Ferrara's success in industry-leading innovation has been driven by deep consumer insights, strong retailer co-creation and partnerships, and a dedication to diversity of thought, experience, and people. A privately held company, Ferrara has its global headquarters in Chicago and an operational network of more than 27 locations in North America, Brazil, and China that includes manufacturing, distribution, sales, and R&D facilities. Ferrara is a privately held Ferrero related company. Learn more at or EQUAL OPPORTUNITY We are proud to be an equal opportunity employer. In order to provide equal employment and advancement opportunities to all qualified applicants and employees, employment decisions and opportunities at Ferrara will be based on merit, qualifications, and abilities, without regard to race, color, creed, religion, sex, sexual orientation, gender identity and expression, marital or civil union status, national origin, ancestry, citizenship, age, military or veteran status, disability, handicap, genetic information, pregnancy (childbirth or related medical condition), or on any other basis prohibited by law. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.
May 11, 2024
Full time
. Job Location: Bellwood Bellwood Want to make an impact? Supervise, evaluate, and assist subordinates in their daily performance by setting goals and objectives. Provide ongoing feedback and support for a group of technicians and leads covering our operation. Adhere and aid in the development and maintenance of the Good Manufacturing Practices by assisting the departmental supervisors. Work closely with cross-functional departments to ensure compliance to regulatory, customer, third-party and Ferrara's food safety and quality requirements. Ways you will make a difference Accountable for quality and food safety practices during operations. Maintains holds and develops corrective actions (CAPA) by utilizing root cause analysis as necessary and monitors CAPA for effectiveness. Manages quality assurance team by scheduling/approving timecards in Kronos, assigning tasks and providing ongoing training/mentoring. Facilitates with production the monitoring of processes and procedures to ensure effectiveness and continuous improvement. Initiates, track and trend NCRs/CAPAs in the pilgrim smart solve software for all deviations. Be a part of the internal audit team and participates actively in the scheduled food safety and facility GMP audits. Co-ordinate the pre-op, post-op and glass/brittle plastic inspections. Acts as a communication liaison between management and quality staff to support corporate and plant-driven initiatives. As part of the food safety team, maintains the food safety plan and updates SOPs as required. Ensures training of associates at all levels on quality programs. Interact with other supervisors/managers within Ferrara to share best practices. Perform and maintain the environmental monitoring program and product testing program. Trend the monthly KPI data for the Quality Manager and assist in preparing reports for senior leadership management. Skills that will make you successful B.S. Degree in Food Science, Microbiology, Chemistry, or other related field preferred Demonstrated Leadership experience HACCP certification and GFSI audits experience such as FSSC ISO 22000 or SQF a plus Great communication and interpersonal skills Ferrara's success in industry-leading innovation has been driven by deep consumer insights, strong retailer co-creation and partnerships, and a dedication to diversity of thought, experience, and people. A privately held company, Ferrara has its global headquarters in Chicago and an operational network of more than 27 locations in North America, Brazil, and China that includes manufacturing, distribution, sales, and R&D facilities. Ferrara is a privately held Ferrero related company. Learn more at or EQUAL OPPORTUNITY We are proud to be an equal opportunity employer. In order to provide equal employment and advancement opportunities to all qualified applicants and employees, employment decisions and opportunities at Ferrara will be based on merit, qualifications, and abilities, without regard to race, color, creed, religion, sex, sexual orientation, gender identity and expression, marital or civil union status, national origin, ancestry, citizenship, age, military or veteran status, disability, handicap, genetic information, pregnancy (childbirth or related medical condition), or on any other basis prohibited by law. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.
Assistant Manager - Chick-fil-A Reports To: General Manager Salary Range: $50,000-$60,000 per year and up to $10,000 annual bonus! Hyde Park Hospitality is hiring Assistant Managers for the Chick-Fil-A restaurant opening inside the Chicago O'Hare International Airport! Position Summary The purpose of the Assistant Manager (AM) position is to assist the General Manager in tactically executing Chick-fil-A restaurant management operations. The AM ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The AM uses prescribed policies and procedures to make management decisions. Essential Functions Completes opening, daily, and closing procedures/checklists in accordance with company polices/procedures. Implements and maintains retail services program. Maintains awareness of possible new business within unit and surrounding area including opportunities. Assists the General Manager in managing by supervising day to day activities in the Chick-fil-A restaurant and all related points of sale. Interviews job candidates, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the unit. Promotes Hyde Park Hospitality as an employer of choice within the local community. Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations. Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant. Uses judgement and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders. Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered. Actively ensures all associates take all mandated rest breaks and meal periods. Ensures display areas are appropriately clean, stocked, and visually appealing. Ensures all equipment is in good working order. Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiates corrective action. Operates cash registers and voids transactions as needed while following all HPH cash handling procedures and maintains proper security of cash at all times. Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM. Places orders, receives goods, and processes invoices. Ensures that the company has the most current contact information for all associates working in the restaurant. Qualifications Position requires a Bachelor's Degree plus 2 - 4 years of food and beverage experience or an Associate's Degree plus the equivalent of 4 years of food and beverage experience or 4-6 years' food and beverage experience with increasing degrees of responsibility attained. Requires a minimum of 6 years food and beverage experience, cash handling, or customer service experience. Requires a minimum of 4 years supervisory or lead experience in a casual restaurant or production kitchen. Requires the ability to speak, read, and comprehend instructions, shot correspondence, and policy documents, as well as converse comfortably with customers. Requires management and leadership skills and the ability to work with confidential employee, client and Hyde Park Hospitality information. Ability to work shifts during various operating days and hours each week. Opening and closing availability is required to effectively monitor restaurant associates work activities during these different days and times. Ability to work with mathematical concepts such as probability and statistics. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards. Other Information FLSA Status: Exempt Travel Requirements: Little or no traveling required (less than 10% Restaurant Operating Hours: Monday-Saturday 4:00 AM-11:00 PM; Closed Sundays Benefits Bonus Program (potential for up to $10,000 annual bonus) Medical Insurance (Health, Dental, Vision) Disability Insurance Vacation and PTO 401K Plan with generous Company Matching Employee Assistance Program (EAP) Employee Corporate Discounts for nationally recognized products and services (childcare, electronics, entertainment, hotels, home, groceries, restaurants, auto, travel, and pets) ABOUT THE COMPANY Hyde Park Hospitality (HPH) is a young-but dynamic and fast-growing-company built on deep roots in the food business. HPH earned Crain's Fast 50 Award in 2023 for being one (ranked 24th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at Compensation details: 0 Yearly Salary PIa326fc5f08ff-2079
May 26, 2024
Full time
Assistant Manager - Chick-fil-A Reports To: General Manager Salary Range: $50,000-$60,000 per year and up to $10,000 annual bonus! Hyde Park Hospitality is hiring Assistant Managers for the Chick-Fil-A restaurant opening inside the Chicago O'Hare International Airport! Position Summary The purpose of the Assistant Manager (AM) position is to assist the General Manager in tactically executing Chick-fil-A restaurant management operations. The AM ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The AM uses prescribed policies and procedures to make management decisions. Essential Functions Completes opening, daily, and closing procedures/checklists in accordance with company polices/procedures. Implements and maintains retail services program. Maintains awareness of possible new business within unit and surrounding area including opportunities. Assists the General Manager in managing by supervising day to day activities in the Chick-fil-A restaurant and all related points of sale. Interviews job candidates, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the unit. Promotes Hyde Park Hospitality as an employer of choice within the local community. Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations. Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant. Uses judgement and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders. Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered. Actively ensures all associates take all mandated rest breaks and meal periods. Ensures display areas are appropriately clean, stocked, and visually appealing. Ensures all equipment is in good working order. Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiates corrective action. Operates cash registers and voids transactions as needed while following all HPH cash handling procedures and maintains proper security of cash at all times. Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM. Places orders, receives goods, and processes invoices. Ensures that the company has the most current contact information for all associates working in the restaurant. Qualifications Position requires a Bachelor's Degree plus 2 - 4 years of food and beverage experience or an Associate's Degree plus the equivalent of 4 years of food and beverage experience or 4-6 years' food and beverage experience with increasing degrees of responsibility attained. Requires a minimum of 6 years food and beverage experience, cash handling, or customer service experience. Requires a minimum of 4 years supervisory or lead experience in a casual restaurant or production kitchen. Requires the ability to speak, read, and comprehend instructions, shot correspondence, and policy documents, as well as converse comfortably with customers. Requires management and leadership skills and the ability to work with confidential employee, client and Hyde Park Hospitality information. Ability to work shifts during various operating days and hours each week. Opening and closing availability is required to effectively monitor restaurant associates work activities during these different days and times. Ability to work with mathematical concepts such as probability and statistics. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards. Other Information FLSA Status: Exempt Travel Requirements: Little or no traveling required (less than 10% Restaurant Operating Hours: Monday-Saturday 4:00 AM-11:00 PM; Closed Sundays Benefits Bonus Program (potential for up to $10,000 annual bonus) Medical Insurance (Health, Dental, Vision) Disability Insurance Vacation and PTO 401K Plan with generous Company Matching Employee Assistance Program (EAP) Employee Corporate Discounts for nationally recognized products and services (childcare, electronics, entertainment, hotels, home, groceries, restaurants, auto, travel, and pets) ABOUT THE COMPANY Hyde Park Hospitality (HPH) is a young-but dynamic and fast-growing-company built on deep roots in the food business. HPH earned Crain's Fast 50 Award in 2023 for being one (ranked 24th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at Compensation details: 0 Yearly Salary PIa326fc5f08ff-2079
Job Description Job Description Description: Grill Cook - Full-Time - Monday through Friday - AM Shift - Benefits Wage: $18.00 Per Hour Brock & Company, Inc. is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Essential Job Duties and Requirements: Seeking motivated, multi-tasker with 2+ years experience in a fast-paced dining environment or similar venue. Prior experience using a grill/flat top, fryer, pizza oven, steamer, soup kettle and convection oven to execute menu items, including daily specials, strongly preferred. Knowledge of how to assemble, operate, and disassemble meat and cheese slicers, blenders, mixers, and processors is required. Comprehend both verbal and written food recipes, production orders, cooking instructions, and techniques into preparation of daily menus. Receive, unpack, unwrap, date, rotate and stow deliveries. Excellent communication and organizational skills required. Positive "can do" attitude. Follow all outlined health and safety regulations regarding equipment use and personal hygiene. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. This position may be called upon to perform other jobs as determined by the supervisor. Must be able to stand for extended periods of time. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer/Uniforms and Meals provided/ Please respond with resume or letter of intent. PM21 Requirements: PI1314dfd27eb9-6634
May 24, 2024
Full time
Job Description Job Description Description: Grill Cook - Full-Time - Monday through Friday - AM Shift - Benefits Wage: $18.00 Per Hour Brock & Company, Inc. is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Essential Job Duties and Requirements: Seeking motivated, multi-tasker with 2+ years experience in a fast-paced dining environment or similar venue. Prior experience using a grill/flat top, fryer, pizza oven, steamer, soup kettle and convection oven to execute menu items, including daily specials, strongly preferred. Knowledge of how to assemble, operate, and disassemble meat and cheese slicers, blenders, mixers, and processors is required. Comprehend both verbal and written food recipes, production orders, cooking instructions, and techniques into preparation of daily menus. Receive, unpack, unwrap, date, rotate and stow deliveries. Excellent communication and organizational skills required. Positive "can do" attitude. Follow all outlined health and safety regulations regarding equipment use and personal hygiene. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. This position may be called upon to perform other jobs as determined by the supervisor. Must be able to stand for extended periods of time. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer/Uniforms and Meals provided/ Please respond with resume or letter of intent. PM21 Requirements: PI1314dfd27eb9-6634
Description: Cook - Monday through Friday - AM Shift - Benefits Wage: $18.00 Per Hour Corporate Dining Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Job Responsibilities and Essential Duties: Produce. prepare and cook foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Comprehend both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Receive, unpack, unwrap, date, rotate and stow deliveries and have the ability to move objects approximately 35 pounds to waist height. Excellent customer service and communication skills. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive can-do attitude Must be able to stand for extended periods of time. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PI7dee00b46af8-3218
May 24, 2024
Full time
Description: Cook - Monday through Friday - AM Shift - Benefits Wage: $18.00 Per Hour Corporate Dining Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Job Responsibilities and Essential Duties: Produce. prepare and cook foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Comprehend both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Receive, unpack, unwrap, date, rotate and stow deliveries and have the ability to move objects approximately 35 pounds to waist height. Excellent customer service and communication skills. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive can-do attitude Must be able to stand for extended periods of time. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: PI7dee00b46af8-3218
Department: Food and Beverage Reports to: Food and Beverage Manager Location: Wild Rose Casino & Hotel Jefferson, IA Position Summary: As the Casino Executive Chef, you'll be the culinary maestro behind our food production and utilities. Your creative flair, leadership skills, and commitment to quality will set the stage for unforgettable dining moments. From banquets to our sports bar, you'll orchestrate a symphony of flavors that keeps our guests coming back for more! Essential Duties and Responsibilities: Food Preparation and Production: Whip up tantalizing dishes, infusing each plate with flair and flavor. Collaborate with our talented culinary team to create innovative menu items that surprise and delight. Introduce new culinary techniques that elevate our offerings and keep our guests guessing. Cost Management: Help establish food waste and food costs, ensuring we maintain profitability without compromising quality. Review and analyze operational costs weekly, monthly, and quarterly, making data-driven decisions. Department Knowledge: Dive into our Department Operations Manual like a culinary detective, mastering every detail of our Food and Beverage Department. Stay informed about industry trends, ensuring we stay ahead of the culinary curve. Team Leadership: Hire and train kitchen staff, nurturing their talents and fostering a collaborative environment. Expedite orders to maintain a seamless flow of dishes, keeping our hungry guests satisfied. Set item pricing in collaboration with the Food & Beverage Manager, balancing value and taste. Safety and Sanitation: Maintain impeccable health, safety, and sanitation standards in the kitchen. Enforce best practices for food handling, cleanliness, and kitchen maintenance. Ensure our team rocks the proper department uniform, looking sharp and ready to impress. Staff Supervision: Oversee all food venues, from the bustling kitchen to the elegant dining areas. Approve opening and closing duties for line staff, ensuring smooth operations. Be the culinary captain who steers our ship toward culinary excellence. Attendance and Compliance: Meet company attendance requirements because our guests deserve consistency. Comply with all Iowa Health Regulations and any other local, state, or federal guidelines. Show up with passion, creativity, and a dash of casino magic! Conduct regular performance evaluations, provide feedback, and support professional development. Supervisory Responsibilities: Culinary team Qualifications and Requirements: To satisfactorily perform this job, the employee must be able to perform all essential duties listed above, with or without reasonable accommodation. Servsafe certification required. Position Experience: Hotel/restaurant management experience preferred. Supervisory experience and/or Associates degree preferred. National Career Readiness Certificate (NCRC) is desirable. Education: Bachelor's degree in hospitality management, Business Administration, or related field is preferred. Interpersonal Skills: Excellent internal and external guest service skills are required. High degree of EQ required. Proven and demonstrated organizational and leadership qualities. Must be able to work cohesively, as a team, with members of all levels of the organization including senior leadership-Suite members, and owners. Work Environment/Physical Demands: While performing the duties of this job, the employee is regularly required to bend, walk and stand for periods of time. Required to periodically lift 50 pounds in the course of food preparation using proper equipment. The employee is frequently exposed to cold temperatures and vibrations. Requires working within freezers, walk in coolers, and air conditioning. The noise level in the work environment is usually moderately loud. Attendance Note: Wild Rose Casino & Hotels is in operation seven days a week, 365 days a year. Employees can be required to workdays, evenings, weekends, holidays, split shifts and overtime. Critical features of this job are described under the heading on the job description. Nothing in this job description restricts Wild Rose Casino & Resorts right to assign or reassign duties and responsibilities to this job at any time.
May 23, 2024
Full time
Department: Food and Beverage Reports to: Food and Beverage Manager Location: Wild Rose Casino & Hotel Jefferson, IA Position Summary: As the Casino Executive Chef, you'll be the culinary maestro behind our food production and utilities. Your creative flair, leadership skills, and commitment to quality will set the stage for unforgettable dining moments. From banquets to our sports bar, you'll orchestrate a symphony of flavors that keeps our guests coming back for more! Essential Duties and Responsibilities: Food Preparation and Production: Whip up tantalizing dishes, infusing each plate with flair and flavor. Collaborate with our talented culinary team to create innovative menu items that surprise and delight. Introduce new culinary techniques that elevate our offerings and keep our guests guessing. Cost Management: Help establish food waste and food costs, ensuring we maintain profitability without compromising quality. Review and analyze operational costs weekly, monthly, and quarterly, making data-driven decisions. Department Knowledge: Dive into our Department Operations Manual like a culinary detective, mastering every detail of our Food and Beverage Department. Stay informed about industry trends, ensuring we stay ahead of the culinary curve. Team Leadership: Hire and train kitchen staff, nurturing their talents and fostering a collaborative environment. Expedite orders to maintain a seamless flow of dishes, keeping our hungry guests satisfied. Set item pricing in collaboration with the Food & Beverage Manager, balancing value and taste. Safety and Sanitation: Maintain impeccable health, safety, and sanitation standards in the kitchen. Enforce best practices for food handling, cleanliness, and kitchen maintenance. Ensure our team rocks the proper department uniform, looking sharp and ready to impress. Staff Supervision: Oversee all food venues, from the bustling kitchen to the elegant dining areas. Approve opening and closing duties for line staff, ensuring smooth operations. Be the culinary captain who steers our ship toward culinary excellence. Attendance and Compliance: Meet company attendance requirements because our guests deserve consistency. Comply with all Iowa Health Regulations and any other local, state, or federal guidelines. Show up with passion, creativity, and a dash of casino magic! Conduct regular performance evaluations, provide feedback, and support professional development. Supervisory Responsibilities: Culinary team Qualifications and Requirements: To satisfactorily perform this job, the employee must be able to perform all essential duties listed above, with or without reasonable accommodation. Servsafe certification required. Position Experience: Hotel/restaurant management experience preferred. Supervisory experience and/or Associates degree preferred. National Career Readiness Certificate (NCRC) is desirable. Education: Bachelor's degree in hospitality management, Business Administration, or related field is preferred. Interpersonal Skills: Excellent internal and external guest service skills are required. High degree of EQ required. Proven and demonstrated organizational and leadership qualities. Must be able to work cohesively, as a team, with members of all levels of the organization including senior leadership-Suite members, and owners. Work Environment/Physical Demands: While performing the duties of this job, the employee is regularly required to bend, walk and stand for periods of time. Required to periodically lift 50 pounds in the course of food preparation using proper equipment. The employee is frequently exposed to cold temperatures and vibrations. Requires working within freezers, walk in coolers, and air conditioning. The noise level in the work environment is usually moderately loud. Attendance Note: Wild Rose Casino & Hotels is in operation seven days a week, 365 days a year. Employees can be required to workdays, evenings, weekends, holidays, split shifts and overtime. Critical features of this job are described under the heading on the job description. Nothing in this job description restricts Wild Rose Casino & Resorts right to assign or reassign duties and responsibilities to this job at any time.
Job Description Job Description Assistant Manager - Chick-fil-A Reports To: General Manager Salary Range: $50,000-$60,000 per year and bonuses! Hyde Park Hospitality is hiring Assistant Managers for the Chick-Fil-A restaurant opening inside the Chicago O'Hare International Airport! Position Summary The purpose of the Assistant Manager (AM) position is to assist the General Manager in tactically executing Chick-fil-A restaurant management operations. The AM ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The AM uses prescribed policies and procedures to make management decisions. Essential Functions Completes opening, daily, and closing procedures/checklists in accordance with company polices/procedures. Implements and maintains retail services program. Maintains awareness of possible new business within unit and surrounding area including opportunities. Assists the General Manager in managing by supervising day to day activities in the Chick-fil-A restaurant and all related points of sale. Interviews job candidates, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the unit. Promotes Hyde Park Hospitality as an employer of choice within the local community. Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations. Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant. Uses judgement and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders. Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered. Actively ensures all associates take all mandated rest breaks and meal periods. Ensures display areas are appropriately clean, stocked, and visually appealing. Ensures all equipment is in good working order. Maintains product and service quality standards by conducting ongoing evaluations andinvestigating complaints. Initiates corrective action. Operates cash registers and voids transactions as needed while following all HPH cash handling procedures and maintains proper security of cash at all times. Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM. Places orders, receives goods, and processes invoices. Ensures that the company has the most current contact information for all associates working in the restaurant. Qualifications Position requires a Bachelor s Degree plus 2 - 4 years of food and beverage experience or an Associate s Degree plus the equivalent of 4 years of food and beverage experience or 4-6 years food and beverage experience with increasing degrees of responsibility attained. Requires a minimum of 6 years food and beverage experience, cash handling, or customer service experience. Requires a minimum of 4 years supervisory or lead experience in a casual restaurant or production kitchen. Requires the ability to speak, read, and comprehend instructions, shot correspondence, and policy documents, as well as converse comfortably with customers. Requires management and leadership skills and the ability to work with confidential employee, client and Hyde Park Hospitality information. Ability to work shifts during various operating days and hours each week. Opening and closing availability is required to effectively monitor restaurant associates work activities during these different days and times. Ability to work with mathematical concepts such as probability and statistics. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards. Other Information FLSA Status: Exempt Travel Requirements: Little or no traveling required (less than 10% Restaurant Operating Hours: Monday-Saturday 4:00 AM-11:00 PM; Closed Sundays Benefits Bonus Program Medical Insurance (Health, Dental, Vision) Disability Insurance Vacation and PTO 401K Plan with generous Company Matching Employee Assistance Program (EAP) Employee Corporate Discounts for nationally recognized products and services (childcare, electronics, entertainment, hotels, home, groceries, restaurants, auto, travel, and pets) ABOUT THE COMPANY Hyde Park Hospitality (HPH) is a young but dynamic and fast-growing company built on deep roots in the food business. HPH earned Crain s Fast 50 Award in 2023 for being one (ranked 24th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at Compensation details: 0 Yearly Salary PIc93c86e9a9e3-2079
May 23, 2024
Full time
Job Description Job Description Assistant Manager - Chick-fil-A Reports To: General Manager Salary Range: $50,000-$60,000 per year and bonuses! Hyde Park Hospitality is hiring Assistant Managers for the Chick-Fil-A restaurant opening inside the Chicago O'Hare International Airport! Position Summary The purpose of the Assistant Manager (AM) position is to assist the General Manager in tactically executing Chick-fil-A restaurant management operations. The AM ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The AM uses prescribed policies and procedures to make management decisions. Essential Functions Completes opening, daily, and closing procedures/checklists in accordance with company polices/procedures. Implements and maintains retail services program. Maintains awareness of possible new business within unit and surrounding area including opportunities. Assists the General Manager in managing by supervising day to day activities in the Chick-fil-A restaurant and all related points of sale. Interviews job candidates, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the unit. Promotes Hyde Park Hospitality as an employer of choice within the local community. Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations. Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant. Uses judgement and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders. Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered. Actively ensures all associates take all mandated rest breaks and meal periods. Ensures display areas are appropriately clean, stocked, and visually appealing. Ensures all equipment is in good working order. Maintains product and service quality standards by conducting ongoing evaluations andinvestigating complaints. Initiates corrective action. Operates cash registers and voids transactions as needed while following all HPH cash handling procedures and maintains proper security of cash at all times. Monitors compliance with wellness and safety procedures and guidelines, builds awareness about wellness and safety, and reports any safety concerns to the GM. Places orders, receives goods, and processes invoices. Ensures that the company has the most current contact information for all associates working in the restaurant. Qualifications Position requires a Bachelor s Degree plus 2 - 4 years of food and beverage experience or an Associate s Degree plus the equivalent of 4 years of food and beverage experience or 4-6 years food and beverage experience with increasing degrees of responsibility attained. Requires a minimum of 6 years food and beverage experience, cash handling, or customer service experience. Requires a minimum of 4 years supervisory or lead experience in a casual restaurant or production kitchen. Requires the ability to speak, read, and comprehend instructions, shot correspondence, and policy documents, as well as converse comfortably with customers. Requires management and leadership skills and the ability to work with confidential employee, client and Hyde Park Hospitality information. Ability to work shifts during various operating days and hours each week. Opening and closing availability is required to effectively monitor restaurant associates work activities during these different days and times. Ability to work with mathematical concepts such as probability and statistics. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards. Other Information FLSA Status: Exempt Travel Requirements: Little or no traveling required (less than 10% Restaurant Operating Hours: Monday-Saturday 4:00 AM-11:00 PM; Closed Sundays Benefits Bonus Program Medical Insurance (Health, Dental, Vision) Disability Insurance Vacation and PTO 401K Plan with generous Company Matching Employee Assistance Program (EAP) Employee Corporate Discounts for nationally recognized products and services (childcare, electronics, entertainment, hotels, home, groceries, restaurants, auto, travel, and pets) ABOUT THE COMPANY Hyde Park Hospitality (HPH) is a young but dynamic and fast-growing company built on deep roots in the food business. HPH earned Crain s Fast 50 Award in 2023 for being one (ranked 24th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at Compensation details: 0 Yearly Salary PIc93c86e9a9e3-2079
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 22, 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 22, 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 Seasonal (Seasonal) 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 The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $21-$23 per hour, based upon experience. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. 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/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS 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 not fully climate 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. 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 22, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Seasonal (Seasonal) 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 The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $21-$23 per hour, based upon experience. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. 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/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS 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 not fully climate 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. 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 Seasonal (Seasonal) 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 The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $21-$23 per hour, based upon experience. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. 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/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS 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 not fully climate 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. 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 22, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Seasonal (Seasonal) 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 The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $21-$23 per hour, based upon experience. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. 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/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS 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 not fully climate 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. 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 Seasonal (Seasonal) 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 The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $21-$23 per hour, based upon experience. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. 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/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS 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 not fully climate 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. 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 22, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Seasonal (Seasonal) 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 The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $21-$23 per hour, based upon experience. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. 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/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS 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 not fully climate 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. 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 22, 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 22, 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 22, 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 Seasonal (Seasonal) 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 The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $21-$23 per hour, based upon experience. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. 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/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS 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 not fully climate 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. 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 22, 2024
Full time
Job Description Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT Seasonal (Seasonal) 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 The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $21-$23 per hour, based upon experience. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. 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/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS 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 not fully climate 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. 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 22, 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