Employer: Turner Enterprises Management, LLC Job Title: Guest Services Supervisor Location: Raton, NM Division: Ted Turner Reserves Department: 713-Rooms FLSA Status: Non-Exempt Pay Type: Hourly Position Type: Full Time / Benefits-Eligible Supervisory Position: Yes Housing Provided: Yes
TED TURNER RESERVES SUMMARY Ted Turner Reserves (TTR) experiences and journeys are individually crafted and tailored to their specific North American locales: Turner’s Ladder, Armendaris and Vermejo Reserves and Sierra Grande Retreat in New Mexico. These unique adventures are intended to deliver insightful and exhilarating experiences across 1.1 million acres of private ranchlands while also providing extraordinary guest service. Ted Turner Reserves is committed to making a difference by inspiring individual action to preserve the integrity of our earth and the creatures that inhabit it.
LOCATION SUMMARY Vermejo, a Ted Turner Reserve, located in northern New Mexico and southern Colorado, spans over 550,000 acres making it the largest Ted Turner Reserves vacation property. With its unique location in the southern Rocky Mountains, Vermejo is home to abundant wildlife populations such as elk, deer, pronghorn antelope, bison, black bears, mountain lions, and more. Through extraordinary guest service and our expert adventure guides, Vermejo provides guests of all ages unparalleled opportunities for outdoor exploration with activities such as hiking, biking, horseback riding, fishing and wildlife viewing for a truly unforgettable getaway.
ESSENTIAL DUTIES & RESPONSIBILITIES The Guest Services Supervisor is responsible for the oversight of sales, reservation and activity bookings, and services offered on the Reserve. This position supervises the Guest Services team.
As a Guest Services Supervisor, the job duties include, but are not limited to the following:
Effectively and efficiently manage multiple complex tasks and projects.
Supervise and train employees as well as organize, prioritize, and delegate work assignments.
Manage and ensure accuracy of the activities schedule workbook, spa calendar, dining room reservations worksheet and maestro billing.
Manage and ensure accuracy of the Maestro PMS so that all guest reservations have complete and correct information from check-in to check-out.
Train and lead Guest Service Agents to be engaged in guest stays to ensure the highest quality of guest experience.
Manage weekly schedule for the Guest Service Agents.
Ensure the Guest Service Agents are following policy and procedures and make any additions/adjustments as needed.
Prepare and Delivery weekly deposits.
Manage and ensure accuracy with the Daily Status Sheet
Manage timecards of Guest Service Agents through ADP.
Manage any outstanding folios with guests, vendors, contractors & employees.
Responsible for equipment, uniforms, supplies, and inventory of the front desk.
Ensure that all activities, culinary adventures, dining reservations, spa appointments and special requests are confirmed and reconfirmed for guest stays. Maintain communication with all associated departments.
Ensure Guest Service Agents are confirming and reconfirming all updates/changes to the guest itinerary, including coordination with the Activity department and the Food & Beverage Team to ensure all activities, food & transportation is accommodated.
Assist with inspecting rooms for cleanliness before guest check-ins.
Inspect guest common areas and report back to housekeeping or maintenance any areas that need attention.
Identify opportunities to maximize departmental revenue goals by presenting private event and guide options to enhance the guest experience.
Maintain strong communication with all departments prior to guest arrival and throughout guest stays. Communicate guest requests and changes when they occur to the appropriate departments.
Invest in the guest experience from the time of booking through the guest departure to ensure satisfaction at every step of the experience.
Assist in the hiring and interviewing process for Guest Service Agents and periodically evaluate their performance of assigned duties.
Assist other departments as needed.
Assist the Rooms Department Manager with scheduling as needed.
All other duties as assigned.
SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. In the absence of the executive council management, this position is expected to interact with management personnel and line level staff to oversee guest services.
COMPETENCIES & CHARACTERISTICS To perform the job successfully, an individual should demonstrate the following competencies:
Must demonstrate attention to detail, congeniality, integrity, and sound judgement.
Must have excellent problem-solving skills, ability to work alone or with a team, follow direction and take initiative when appropriate.
Must possess strong written and verbal communication skills.
Must demonstrate care and compassion for team members both inside and outside of the department.
Must be self-directed, energetic, and motivated with multi-tasking capabilities.
Must demonstrate clean work habits.
Must be creative and willing to work with existing core TTR philosophy and style.
Speaks about others inside and outside of department in a positive light.
The successful candidate will always conduct themselves in a professional manner in and out of the work setting.
ACCOMMODATIONS Position may require applicant to live on Vermejo headquarters approximately 40 miles from the closest town. Vermejo’s location is approximately 4.5 hours’ drive south of Denver or 4.5 hours’ drive north of Albuquerque.
Vermejo Park Reserve offers single- and double-bedroom dorm room style company housing (subject to availability) and 3 meal per day served in the Employee Dining Room.
Employee may be subject to sharing a room with one other employee depending on the availability of a single dorm room.
LANGAUGE SKILLS The employee must possess excellent communication skills, written, via phone, and in person. The employee must be fluent in English, both written and verbal.
EDUCATION AND/OR EXPERIENCE A high school diploma or GED is required, and some college experience in Hotel/Restaurant or Hospitality Management is highly preferred. 3-5 years in high-end hospitality experience in a luxury hotel/resort setting is strongly preferred. 1-2 years in the Rooms division of high-end hospitality is highly desirable.
CERTIFICATES / LICENSES If position requires operation of a vehicle, the employee must possess a valid Driver’s License or be able to obtain one within 30 days of employment. The employee’s driving record must meet the standards and requirements of the Company and the Company's insurance carrier.
OTHER QUALIFICATIONS
The employee must adhere to Company and Reserve policies and procedures, which are included in the Turner Enterprises Management, LLC Employee Handbook, and the Vermejo Reserve Addendum.
The employee must present documentation establishing both identity and employment authorization within three days of hire, pursuant to federal law.
The candidate will be subject to undergo pre-employment drug test and background check, (after offer is given but before applicant has commenced work). Random drug tests are given throughout the year.
The Company operates as a drug free/smoke free workplace. Smoking is not allowed on the Reserve property, to include but is not limited to, Reserve housing, Reserve vehicles, Reserve offices or on Reserve machines.
The employee will be required to sign a confidentiality agreement.
The employee will be required to work some weekends.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and talk or hear. Employee must occasionally lift and/or move up to 50 pounds or more.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee may be required to work long hours, and the employee may be exposed to wet and/or humid conditions, outside weather conditions and extreme heat. The employee is occasionally exposed to vibration. The noise level in the work environment is usually low to moderate.
The work environment involves typical exposure to office noises and interruptions such as printers, phones, guests, and co-workers. Work will involve exposure to computers, phone, and other electronic devices.
*In accordance with applicable law, the Company will reasonably accommodate any disabled individual who requests an accommodation that will allow him/her to perform the essential job duties or functions of his/her position. Accommodation inquires must be made to the Company’s Human Resources Department for consideration.”
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.
For more information, and to apply online, visit www.tedturner.com or https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=fef73240-d834-42e7-9814-43ab0ff0c077&ccId=19000101_000001&jobId=469691&source=CC2&lang=en_US .
May 23, 2023
Full time
Employer: Turner Enterprises Management, LLC Job Title: Guest Services Supervisor Location: Raton, NM Division: Ted Turner Reserves Department: 713-Rooms FLSA Status: Non-Exempt Pay Type: Hourly Position Type: Full Time / Benefits-Eligible Supervisory Position: Yes Housing Provided: Yes
TED TURNER RESERVES SUMMARY Ted Turner Reserves (TTR) experiences and journeys are individually crafted and tailored to their specific North American locales: Turner’s Ladder, Armendaris and Vermejo Reserves and Sierra Grande Retreat in New Mexico. These unique adventures are intended to deliver insightful and exhilarating experiences across 1.1 million acres of private ranchlands while also providing extraordinary guest service. Ted Turner Reserves is committed to making a difference by inspiring individual action to preserve the integrity of our earth and the creatures that inhabit it.
LOCATION SUMMARY Vermejo, a Ted Turner Reserve, located in northern New Mexico and southern Colorado, spans over 550,000 acres making it the largest Ted Turner Reserves vacation property. With its unique location in the southern Rocky Mountains, Vermejo is home to abundant wildlife populations such as elk, deer, pronghorn antelope, bison, black bears, mountain lions, and more. Through extraordinary guest service and our expert adventure guides, Vermejo provides guests of all ages unparalleled opportunities for outdoor exploration with activities such as hiking, biking, horseback riding, fishing and wildlife viewing for a truly unforgettable getaway.
ESSENTIAL DUTIES & RESPONSIBILITIES The Guest Services Supervisor is responsible for the oversight of sales, reservation and activity bookings, and services offered on the Reserve. This position supervises the Guest Services team.
As a Guest Services Supervisor, the job duties include, but are not limited to the following:
Effectively and efficiently manage multiple complex tasks and projects.
Supervise and train employees as well as organize, prioritize, and delegate work assignments.
Manage and ensure accuracy of the activities schedule workbook, spa calendar, dining room reservations worksheet and maestro billing.
Manage and ensure accuracy of the Maestro PMS so that all guest reservations have complete and correct information from check-in to check-out.
Train and lead Guest Service Agents to be engaged in guest stays to ensure the highest quality of guest experience.
Manage weekly schedule for the Guest Service Agents.
Ensure the Guest Service Agents are following policy and procedures and make any additions/adjustments as needed.
Prepare and Delivery weekly deposits.
Manage and ensure accuracy with the Daily Status Sheet
Manage timecards of Guest Service Agents through ADP.
Manage any outstanding folios with guests, vendors, contractors & employees.
Responsible for equipment, uniforms, supplies, and inventory of the front desk.
Ensure that all activities, culinary adventures, dining reservations, spa appointments and special requests are confirmed and reconfirmed for guest stays. Maintain communication with all associated departments.
Ensure Guest Service Agents are confirming and reconfirming all updates/changes to the guest itinerary, including coordination with the Activity department and the Food & Beverage Team to ensure all activities, food & transportation is accommodated.
Assist with inspecting rooms for cleanliness before guest check-ins.
Inspect guest common areas and report back to housekeeping or maintenance any areas that need attention.
Identify opportunities to maximize departmental revenue goals by presenting private event and guide options to enhance the guest experience.
Maintain strong communication with all departments prior to guest arrival and throughout guest stays. Communicate guest requests and changes when they occur to the appropriate departments.
Invest in the guest experience from the time of booking through the guest departure to ensure satisfaction at every step of the experience.
Assist in the hiring and interviewing process for Guest Service Agents and periodically evaluate their performance of assigned duties.
Assist other departments as needed.
Assist the Rooms Department Manager with scheduling as needed.
All other duties as assigned.
SUPERVISORY RESPONSIBILITIES This job has supervisory responsibilities. In the absence of the executive council management, this position is expected to interact with management personnel and line level staff to oversee guest services.
COMPETENCIES & CHARACTERISTICS To perform the job successfully, an individual should demonstrate the following competencies:
Must demonstrate attention to detail, congeniality, integrity, and sound judgement.
Must have excellent problem-solving skills, ability to work alone or with a team, follow direction and take initiative when appropriate.
Must possess strong written and verbal communication skills.
Must demonstrate care and compassion for team members both inside and outside of the department.
Must be self-directed, energetic, and motivated with multi-tasking capabilities.
Must demonstrate clean work habits.
Must be creative and willing to work with existing core TTR philosophy and style.
Speaks about others inside and outside of department in a positive light.
The successful candidate will always conduct themselves in a professional manner in and out of the work setting.
ACCOMMODATIONS Position may require applicant to live on Vermejo headquarters approximately 40 miles from the closest town. Vermejo’s location is approximately 4.5 hours’ drive south of Denver or 4.5 hours’ drive north of Albuquerque.
Vermejo Park Reserve offers single- and double-bedroom dorm room style company housing (subject to availability) and 3 meal per day served in the Employee Dining Room.
Employee may be subject to sharing a room with one other employee depending on the availability of a single dorm room.
LANGAUGE SKILLS The employee must possess excellent communication skills, written, via phone, and in person. The employee must be fluent in English, both written and verbal.
EDUCATION AND/OR EXPERIENCE A high school diploma or GED is required, and some college experience in Hotel/Restaurant or Hospitality Management is highly preferred. 3-5 years in high-end hospitality experience in a luxury hotel/resort setting is strongly preferred. 1-2 years in the Rooms division of high-end hospitality is highly desirable.
CERTIFICATES / LICENSES If position requires operation of a vehicle, the employee must possess a valid Driver’s License or be able to obtain one within 30 days of employment. The employee’s driving record must meet the standards and requirements of the Company and the Company's insurance carrier.
OTHER QUALIFICATIONS
The employee must adhere to Company and Reserve policies and procedures, which are included in the Turner Enterprises Management, LLC Employee Handbook, and the Vermejo Reserve Addendum.
The employee must present documentation establishing both identity and employment authorization within three days of hire, pursuant to federal law.
The candidate will be subject to undergo pre-employment drug test and background check, (after offer is given but before applicant has commenced work). Random drug tests are given throughout the year.
The Company operates as a drug free/smoke free workplace. Smoking is not allowed on the Reserve property, to include but is not limited to, Reserve housing, Reserve vehicles, Reserve offices or on Reserve machines.
The employee will be required to sign a confidentiality agreement.
The employee will be required to work some weekends.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and talk or hear. Employee must occasionally lift and/or move up to 50 pounds or more.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee may be required to work long hours, and the employee may be exposed to wet and/or humid conditions, outside weather conditions and extreme heat. The employee is occasionally exposed to vibration. The noise level in the work environment is usually low to moderate.
The work environment involves typical exposure to office noises and interruptions such as printers, phones, guests, and co-workers. Work will involve exposure to computers, phone, and other electronic devices.
*In accordance with applicable law, the Company will reasonably accommodate any disabled individual who requests an accommodation that will allow him/her to perform the essential job duties or functions of his/her position. Accommodation inquires must be made to the Company’s Human Resources Department for consideration.”
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.
For more information, and to apply online, visit www.tedturner.com or https://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=fef73240-d834-42e7-9814-43ab0ff0c077&ccId=19000101_000001&jobId=469691&source=CC2&lang=en_US .
Turner Enterprises, Inc.
Truth or Consequences, New Mexico
Employer: Turner Enterprises Management, LLC Supervisory Position: No Job Title: Server Uses Time & Attendance: Yes Job Class: Server Non-Exempt Location: Raton, New Mexico Division: Ted Turner Reserves Home Department: 717 – Food & Beverage FLSA Status: Non-Exempt Pay Type: Hourly Position Type: Full Time Term / Benefits Eligible Housing Provided: Yes
TED TURNER RESERVES SUMMARY Ted Turner Reserves’ (TTR) experiences and journeys are individually crafted and tailored to their specific North American locales: Turner’s Ladder, Armendaris and Vermejo and Sierra Grande Retreat in New Mexico. These unique adventures are intended to deliver insightful and exhilarating experiences across 1.1 million acres of private ranchlands, while also providing extraordinary guest service. Ted Turner Reserves is committed to making a difference by inspiring individual action to preserve the integrity of our earth and the creatures that inhabit it.
LOCATION SUMMARY Vermejo, a Ted Turner Reserve, located in northern New Mexico and southern Colorado, spans over 550,000 acres, making it the largest Ted Turner Reserves vacation property. With its unique location in the southern Rocky Mountains, Vermejo is home to abundant wildlife populations such as elk, deer, pronghorn antelope, bison, black bears, mountain lions, and more. Through extraordinary guest service and our expert adventure guides, Vermejo provides guests of all ages unparalleled opportunities for outdoor exploration with activities such as hiking, biking, horseback riding, fishing and wildlife viewing for a truly unforgettable getaway.
ESSENTIAL DUTIES AND RESPONSIBILITIES The Server is an essential member of our Front-of-House team. The ideal employee will be responsible for welcoming our guests and providing food, and beverage service in a courteous, professional, and timely manner. The Server will ensure a great guest experience at every table creating an atmosphere of hospitality, ensuring a memorable experience for our guests.
As a Server, the job responsibilities include, but are not limited to the following:
Greet all guests and welcome them with a warm smile in a timely manner.
Accurately describe each menu item in full detail.
Assist guests with orders and make suggestions and recommended pairings.
Full-service restaurant fluidity, i.e., “sense of urgency” on the floor.
Be present on the floor and attentive to guests needs to ensure top level service and experience for guests.
Communicate effectively and clearly with management during service.
Follow all cleanliness and sanitation procedures including frequent handwashing.
Complete all opening and closing side-work as directed.
Attend and participate in advancement of food and beverage education outside of regular service.
Practice alcohol awareness and exercise good judgement when serving guests alcohol to comply with the state laws of New Mexico.
Follow all TEM / Vermejo Reserve policies and procedures.
All other duties as assigned.
SUPERVISORY RESPONSIBILITIES This job does not have supervisory responsibilities.
COMPETENCIES AND CHARACTERISTICS To perform the job successfully, an individual should demonstrate the following competencies:
Maintain the highest level of Guest Services. Must be alert, friendly and able to assist guests politely and promptly.
Must demonstrate care and compassion for team members both in and out of the department.
Must put needs of team members above their own.
Must be self-directed, energetic, and motivated with multi-tasking capabilities.
Must be creative and willing to work with existing core resort philosophy and style.
Must demonstrate attention to detail, congeniality, integrity, and sound judgement.
Must demonstrate clean work habits.
The successful employee will always conduct themselves in a professional manner in and out of the work setting.
Must be willing to travel to other properties to service functions and events.
ACCOMMODATIONS Position requires applicant to live on Vermejo headquarters approximately 40 miles from the closest town. Vermejo’s location is approximately 4.5 hours’ drive south of Denver or 4.5 hours’ drive north of Albuquerque.
Vermejo offers single- and double-bedroom dorm room style company housing (subject to availability) and 3 meals per day served in the Employee Dining Room.
Employee may be subject to sharing a room with one other employee depending on the availability of a single dorm room.
The nearest town, Raton, NM, is located approximately 1 hour from Vermejo headquarters, and employees will need to provide or arrange for their own transportation to and from Raton for personal supplies.
EDUCATION AND/OR EXPERIENCE This is an entry level position. No education and / or experience is required. However, experience working in a luxury hotel/resort setting is highly preferred.
CERTIFICATES, LICENSES, REGISTRATIONS If position requires operation of a vehicle, the employee must possess a valid Driver’s License or be able to obtain one within 30 days of employment. The employee’s driving record must meet the standards and requirements of the Company and the Company's insurance carrier.
OTHER QUALIFICATIONS
The employee must adhere to Company and Reserve policies and procedures, which are included in the Turner Enterprises Management, LLC Employee Handbook, and the Vermejo Reserve Addendum.
The employee must present documentation establishing both identity and employment authorization within three days of hire, pursuant to federal law.
The candidate will be subject to undergo pre-employment drug test and background check, (after offer is given but before applicant has commenced work). Random drug tests are given throughout the year.
The Company operates as a drug free/smoke free workplace. Smoking is not allowed on the Reserve property, to include but is not limited to, Reserve housing, Reserve vehicles, Reserve offices or on Reserve machines.
The employee will be required to sign a confidentiality agreement.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; bend, stoop, kneel, crouch, or crawl and talk or hear. Additionally, the employee is regularly required to lift, shake, pour, carry, and push. The employee is regularly required to lift and/or carry trays and other items weighing up to 50 pounds and must wear slip resistance shoes or boots.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee may be required to work long hours, and employee may be exposed to wet and/or humid conditions. The employee may also be exposed to moving mechanical parts and toxic or caustic chemicals.
*In accordance with applicable law, the Company will reasonably accommodate any disabled individual who requests an accommodation that will allow him/her to perform the essential job duties or functions of his/her position. Accommodation inquires must be made to the Company’s Human Resources Department for consideration.”
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.
For more information, and to apply online, visit www.tedturner.com .
May 15, 2023
Full time
Employer: Turner Enterprises Management, LLC Supervisory Position: No Job Title: Server Uses Time & Attendance: Yes Job Class: Server Non-Exempt Location: Raton, New Mexico Division: Ted Turner Reserves Home Department: 717 – Food & Beverage FLSA Status: Non-Exempt Pay Type: Hourly Position Type: Full Time Term / Benefits Eligible Housing Provided: Yes
TED TURNER RESERVES SUMMARY Ted Turner Reserves’ (TTR) experiences and journeys are individually crafted and tailored to their specific North American locales: Turner’s Ladder, Armendaris and Vermejo and Sierra Grande Retreat in New Mexico. These unique adventures are intended to deliver insightful and exhilarating experiences across 1.1 million acres of private ranchlands, while also providing extraordinary guest service. Ted Turner Reserves is committed to making a difference by inspiring individual action to preserve the integrity of our earth and the creatures that inhabit it.
LOCATION SUMMARY Vermejo, a Ted Turner Reserve, located in northern New Mexico and southern Colorado, spans over 550,000 acres, making it the largest Ted Turner Reserves vacation property. With its unique location in the southern Rocky Mountains, Vermejo is home to abundant wildlife populations such as elk, deer, pronghorn antelope, bison, black bears, mountain lions, and more. Through extraordinary guest service and our expert adventure guides, Vermejo provides guests of all ages unparalleled opportunities for outdoor exploration with activities such as hiking, biking, horseback riding, fishing and wildlife viewing for a truly unforgettable getaway.
ESSENTIAL DUTIES AND RESPONSIBILITIES The Server is an essential member of our Front-of-House team. The ideal employee will be responsible for welcoming our guests and providing food, and beverage service in a courteous, professional, and timely manner. The Server will ensure a great guest experience at every table creating an atmosphere of hospitality, ensuring a memorable experience for our guests.
As a Server, the job responsibilities include, but are not limited to the following:
Greet all guests and welcome them with a warm smile in a timely manner.
Accurately describe each menu item in full detail.
Assist guests with orders and make suggestions and recommended pairings.
Full-service restaurant fluidity, i.e., “sense of urgency” on the floor.
Be present on the floor and attentive to guests needs to ensure top level service and experience for guests.
Communicate effectively and clearly with management during service.
Follow all cleanliness and sanitation procedures including frequent handwashing.
Complete all opening and closing side-work as directed.
Attend and participate in advancement of food and beverage education outside of regular service.
Practice alcohol awareness and exercise good judgement when serving guests alcohol to comply with the state laws of New Mexico.
Follow all TEM / Vermejo Reserve policies and procedures.
All other duties as assigned.
SUPERVISORY RESPONSIBILITIES This job does not have supervisory responsibilities.
COMPETENCIES AND CHARACTERISTICS To perform the job successfully, an individual should demonstrate the following competencies:
Maintain the highest level of Guest Services. Must be alert, friendly and able to assist guests politely and promptly.
Must demonstrate care and compassion for team members both in and out of the department.
Must put needs of team members above their own.
Must be self-directed, energetic, and motivated with multi-tasking capabilities.
Must be creative and willing to work with existing core resort philosophy and style.
Must demonstrate attention to detail, congeniality, integrity, and sound judgement.
Must demonstrate clean work habits.
The successful employee will always conduct themselves in a professional manner in and out of the work setting.
Must be willing to travel to other properties to service functions and events.
ACCOMMODATIONS Position requires applicant to live on Vermejo headquarters approximately 40 miles from the closest town. Vermejo’s location is approximately 4.5 hours’ drive south of Denver or 4.5 hours’ drive north of Albuquerque.
Vermejo offers single- and double-bedroom dorm room style company housing (subject to availability) and 3 meals per day served in the Employee Dining Room.
Employee may be subject to sharing a room with one other employee depending on the availability of a single dorm room.
The nearest town, Raton, NM, is located approximately 1 hour from Vermejo headquarters, and employees will need to provide or arrange for their own transportation to and from Raton for personal supplies.
EDUCATION AND/OR EXPERIENCE This is an entry level position. No education and / or experience is required. However, experience working in a luxury hotel/resort setting is highly preferred.
CERTIFICATES, LICENSES, REGISTRATIONS If position requires operation of a vehicle, the employee must possess a valid Driver’s License or be able to obtain one within 30 days of employment. The employee’s driving record must meet the standards and requirements of the Company and the Company's insurance carrier.
OTHER QUALIFICATIONS
The employee must adhere to Company and Reserve policies and procedures, which are included in the Turner Enterprises Management, LLC Employee Handbook, and the Vermejo Reserve Addendum.
The employee must present documentation establishing both identity and employment authorization within three days of hire, pursuant to federal law.
The candidate will be subject to undergo pre-employment drug test and background check, (after offer is given but before applicant has commenced work). Random drug tests are given throughout the year.
The Company operates as a drug free/smoke free workplace. Smoking is not allowed on the Reserve property, to include but is not limited to, Reserve housing, Reserve vehicles, Reserve offices or on Reserve machines.
The employee will be required to sign a confidentiality agreement.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; bend, stoop, kneel, crouch, or crawl and talk or hear. Additionally, the employee is regularly required to lift, shake, pour, carry, and push. The employee is regularly required to lift and/or carry trays and other items weighing up to 50 pounds and must wear slip resistance shoes or boots.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee may be required to work long hours, and employee may be exposed to wet and/or humid conditions. The employee may also be exposed to moving mechanical parts and toxic or caustic chemicals.
*In accordance with applicable law, the Company will reasonably accommodate any disabled individual who requests an accommodation that will allow him/her to perform the essential job duties or functions of his/her position. Accommodation inquires must be made to the Company’s Human Resources Department for consideration.”
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.
For more information, and to apply online, visit www.tedturner.com .
Employer: Turner Enterprises Management, LLC
Supervisory Position: No
Job Title: Reserve Ambassador
Uses Time & Attendance: Yes
Job Class: Reserve Ambassador Non-Exempt
Location: Raton, New Mexico
Division: Ted Turner Reserves
Home Department: 713 - Rooms
FLSA Status: Non-Exempt
Pay Type: Hourly
Position Type: Full Time Term / Benefits Eligible
Housing Provided: Yes
TED TURNER RESERVES SUMMARY
Ted Turner Reserves (TTR) experiences and journeys are individually crafted and tailored to their specific North American locales: Turner’s Ladder, Armendaris and Vermejo and Sierra Grande Reserve in New Mexico. These unique adventures are intended to deliver insightful and exhilarating experiences across 1.1 million acres of private ranchlands, while also providing extraordinary guest service. Ted Turner Reserves is committed to making a difference by inspiring individual action to preserve the integrity of our earth and the creatures that inhabit it.
LOCATION SUMMARY
Vermejo, a Ted Turner Reserve, located in northern New Mexico and southern Colorado, spans over 550,000 acres, making it the largest Ted Turner Reserves vacation property. With its unique location in the southern Rocky Mountains, Vermejo is home to abundant wildlife populations such as elk, deer, pronghorn antelope, bison, black bears, mountain lions, and more. Through extraordinary guest service and our expert adventure guides, Vermejo provides guests of all ages unparalleled opportunities for outdoor exploration with activities such as hiking, biking, horseback riding, fishing and wildlife viewing for a truly unforgettable getaway.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The Reserve Ambassador will execute the booking of reservations, activities and services offered on the property. In most city hospitality settings this position would be referred to as the Concierge, or Vacation Planner. This role requires administrative duties and is also highly guest facing.
As a Reserve Ambassador, the job duties include, but are not limited to the following:
Manage the planning of Vermejo events including, but not limited to, brunches, barbecues, holiday celebrations, weddings, and other events for guests of Vermejo.
Manage external vendors by providing feedback and training, including cross training between vendors and periodic inspections of vendor equipment, personnel, and site visits. Ensure that all vendor invoices are paid accurately in a timely manner.
Be actively engaged in the sales and booking process of reservations, guest activities, spa services, dining options and all special occasion requests. Maximize opportunities to increase Reserve revenue through up-selling.
Gain a strong understanding of what Vermejo Reserve offers to guests and direct them in a way that ensures they have an outstanding stay.
Be actively engaged in all guest communications including phone and email correspondence, itinerary building of future arrivals as well as face to face contact with in-house guests.
Invest in the guest experience from the time of booking through guest departure to ensure satisfaction at every step of the experience. Arrange and schedule time to talk and interact with guests.
Ensure that all events are confirmed and reconfirmed for guest stays, including coordination with the Transportation, Activities, Spa and Food & Beverage departments to ensure all requests are accommodated.
Ensure accuracy of reservations and events to maximize guest satisfaction while achieving financial and budget targets.
Liaise with Activities, Transportation, F&B, and the Front Desk on guests’ activities, communicating any changes when necessary. Take the initiative to ensure everything is covered and all parties are informed.
Take total ownership of guests that employee works with and follow up with them at pre-stay and during their time on the Reserve to ensure that everything is executed as planned.
Assist the Front Desk and other departments as needed.
All other duties and projects as assigned.
SUPERVISORY RESPONSIBILITIES
This job does not have supervisory responsibilities.
COMPETENCIES AND CHARACTERISTICS
To perform the job successfully, an individual should demonstrate the following competencies:
Maintain the highest level of Guest Services. Must be alert, friendly and able to assist guests politely and promptly.
Must demonstrate care and compassion for team members both in and out of the department.
Must put needs of team members above their own.
Must be self-directed, energetic, and motivated with multi-tasking capabilities.
Must be creative and willing to work with existing core resort philosophy and style.
Must demonstrate attention to detail, congeniality, integrity, and sound judgement.
Must demonstrate clean work habits.
The successful candidate will always conduct themselves in a professional manner in and out of the work setting.
ACCOMMODATIONS
Position requires applicant to live on Vermejo headquarters approximately 40 miles from the closest town. Vermejo’s location is approximately 4.5 hours’ drive south of Denver or 4.5 hours’ drive north of Albuquerque.
Vermejo offers single- and double-bedroom dorm room style company housing (subject to availability) and 3 meals per day served in the Employee Dining Room.
Employee may be subject to sharing a room with one other employee depending on the availability of a single dorm room.
The nearest town, Raton, NM, is located approximately 1 hour from Vermejo headquarters, and employees will need to provide or arrange for their own transportation to and from Raton for personal supplies.
LANGUAGE SKILLS
The employee must possess excellent communication skills, written, via phone, and in person. The employee must be fluent in English, both written and verbal. Spanish fluency is a plus.
EDUCATION AND/OR EXPERIENCE
A degree in Hospitality Management is strongly preferred. Experience working in a 4- or 5-Star Luxury Resort is highly preferred.
CERTIFICATES / LICENSES
If position requires operation of a vehicle, the employee must possess a valid Driver’s License or be able to obtain one within 30 days of employment. The employee's driving record must meet the standards and requirements of the Company and the Company's insurance carrier.
OTHER QUALIFICATIONS
The employee must adhere to Company and Reserve policies and procedures, which are included in the Turner Enterprises Management, LLC Employee Handbook, and the Vermejo Reserve Addendum.
The employee must present documentation establishing both identity and employment authorization within three days of hire, pursuant to federal law.
The candidate will be subject to undergo pre-employment drug test and background check, (after offer is given but before applicant has commenced work). Random drug tests are given throughout the year.
The Company operates as a drug free/smoke free workplace. Smoking is not allowed on the Reserve property, to include but is not limited to, Reserve housing, Reserve vehicles, Reserve offices or on Reserve machines.
The employee will be required to sign a confidentiality agreement.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit. The employee may need to lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee may be required to work long hours, and the employee may be exposed to wet and/or humid conditions, outside weather conditions and extreme heat. The employee is occasionally exposed to vibration. The noise level in the work environment is usually low to moderate.
*In accordance with applicable law, the Company will reasonably accommodate any disabled individual who requests an accommodation that will allow him/her to perform the essential job duties or functions of his/her position. Accommodation inquires must be made to the Company’s Human Resources Department for consideration.”
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.
For more information, and to apply online, visit www.tedturner.com .
May 11, 2023
Full time
Employer: Turner Enterprises Management, LLC
Supervisory Position: No
Job Title: Reserve Ambassador
Uses Time & Attendance: Yes
Job Class: Reserve Ambassador Non-Exempt
Location: Raton, New Mexico
Division: Ted Turner Reserves
Home Department: 713 - Rooms
FLSA Status: Non-Exempt
Pay Type: Hourly
Position Type: Full Time Term / Benefits Eligible
Housing Provided: Yes
TED TURNER RESERVES SUMMARY
Ted Turner Reserves (TTR) experiences and journeys are individually crafted and tailored to their specific North American locales: Turner’s Ladder, Armendaris and Vermejo and Sierra Grande Reserve in New Mexico. These unique adventures are intended to deliver insightful and exhilarating experiences across 1.1 million acres of private ranchlands, while also providing extraordinary guest service. Ted Turner Reserves is committed to making a difference by inspiring individual action to preserve the integrity of our earth and the creatures that inhabit it.
LOCATION SUMMARY
Vermejo, a Ted Turner Reserve, located in northern New Mexico and southern Colorado, spans over 550,000 acres, making it the largest Ted Turner Reserves vacation property. With its unique location in the southern Rocky Mountains, Vermejo is home to abundant wildlife populations such as elk, deer, pronghorn antelope, bison, black bears, mountain lions, and more. Through extraordinary guest service and our expert adventure guides, Vermejo provides guests of all ages unparalleled opportunities for outdoor exploration with activities such as hiking, biking, horseback riding, fishing and wildlife viewing for a truly unforgettable getaway.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The Reserve Ambassador will execute the booking of reservations, activities and services offered on the property. In most city hospitality settings this position would be referred to as the Concierge, or Vacation Planner. This role requires administrative duties and is also highly guest facing.
As a Reserve Ambassador, the job duties include, but are not limited to the following:
Manage the planning of Vermejo events including, but not limited to, brunches, barbecues, holiday celebrations, weddings, and other events for guests of Vermejo.
Manage external vendors by providing feedback and training, including cross training between vendors and periodic inspections of vendor equipment, personnel, and site visits. Ensure that all vendor invoices are paid accurately in a timely manner.
Be actively engaged in the sales and booking process of reservations, guest activities, spa services, dining options and all special occasion requests. Maximize opportunities to increase Reserve revenue through up-selling.
Gain a strong understanding of what Vermejo Reserve offers to guests and direct them in a way that ensures they have an outstanding stay.
Be actively engaged in all guest communications including phone and email correspondence, itinerary building of future arrivals as well as face to face contact with in-house guests.
Invest in the guest experience from the time of booking through guest departure to ensure satisfaction at every step of the experience. Arrange and schedule time to talk and interact with guests.
Ensure that all events are confirmed and reconfirmed for guest stays, including coordination with the Transportation, Activities, Spa and Food & Beverage departments to ensure all requests are accommodated.
Ensure accuracy of reservations and events to maximize guest satisfaction while achieving financial and budget targets.
Liaise with Activities, Transportation, F&B, and the Front Desk on guests’ activities, communicating any changes when necessary. Take the initiative to ensure everything is covered and all parties are informed.
Take total ownership of guests that employee works with and follow up with them at pre-stay and during their time on the Reserve to ensure that everything is executed as planned.
Assist the Front Desk and other departments as needed.
All other duties and projects as assigned.
SUPERVISORY RESPONSIBILITIES
This job does not have supervisory responsibilities.
COMPETENCIES AND CHARACTERISTICS
To perform the job successfully, an individual should demonstrate the following competencies:
Maintain the highest level of Guest Services. Must be alert, friendly and able to assist guests politely and promptly.
Must demonstrate care and compassion for team members both in and out of the department.
Must put needs of team members above their own.
Must be self-directed, energetic, and motivated with multi-tasking capabilities.
Must be creative and willing to work with existing core resort philosophy and style.
Must demonstrate attention to detail, congeniality, integrity, and sound judgement.
Must demonstrate clean work habits.
The successful candidate will always conduct themselves in a professional manner in and out of the work setting.
ACCOMMODATIONS
Position requires applicant to live on Vermejo headquarters approximately 40 miles from the closest town. Vermejo’s location is approximately 4.5 hours’ drive south of Denver or 4.5 hours’ drive north of Albuquerque.
Vermejo offers single- and double-bedroom dorm room style company housing (subject to availability) and 3 meals per day served in the Employee Dining Room.
Employee may be subject to sharing a room with one other employee depending on the availability of a single dorm room.
The nearest town, Raton, NM, is located approximately 1 hour from Vermejo headquarters, and employees will need to provide or arrange for their own transportation to and from Raton for personal supplies.
LANGUAGE SKILLS
The employee must possess excellent communication skills, written, via phone, and in person. The employee must be fluent in English, both written and verbal. Spanish fluency is a plus.
EDUCATION AND/OR EXPERIENCE
A degree in Hospitality Management is strongly preferred. Experience working in a 4- or 5-Star Luxury Resort is highly preferred.
CERTIFICATES / LICENSES
If position requires operation of a vehicle, the employee must possess a valid Driver’s License or be able to obtain one within 30 days of employment. The employee's driving record must meet the standards and requirements of the Company and the Company's insurance carrier.
OTHER QUALIFICATIONS
The employee must adhere to Company and Reserve policies and procedures, which are included in the Turner Enterprises Management, LLC Employee Handbook, and the Vermejo Reserve Addendum.
The employee must present documentation establishing both identity and employment authorization within three days of hire, pursuant to federal law.
The candidate will be subject to undergo pre-employment drug test and background check, (after offer is given but before applicant has commenced work). Random drug tests are given throughout the year.
The Company operates as a drug free/smoke free workplace. Smoking is not allowed on the Reserve property, to include but is not limited to, Reserve housing, Reserve vehicles, Reserve offices or on Reserve machines.
The employee will be required to sign a confidentiality agreement.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit. The employee may need to lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee may be required to work long hours, and the employee may be exposed to wet and/or humid conditions, outside weather conditions and extreme heat. The employee is occasionally exposed to vibration. The noise level in the work environment is usually low to moderate.
*In accordance with applicable law, the Company will reasonably accommodate any disabled individual who requests an accommodation that will allow him/her to perform the essential job duties or functions of his/her position. Accommodation inquires must be made to the Company’s Human Resources Department for consideration.”
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.
For more information, and to apply online, visit www.tedturner.com .
Employer: Turner Enterprises Management, LLC Supervisory Position: No Job Title: Hospitality Maintenance Technician Job Class: Non-Exempt Uses Time & Attendance: Yes Location: Raton, New Mexico Division: Ted Turner Reserves Home Department: 722 FLSA Status: Non-Exempt Pay Type: Hourly Position Type: Full Time Term / Benefits Eligible Housing Provided: Yes
TED TURNER RESERVES SUMMARY Ted Turner Reserves’ (TTR) experiences and journeys are individually crafted and tailored to their specific North American locales: Turner’s Ladder, Armendaris and Vermejo and Sierra Grande Retreat in New Mexico. These unique adventures are intended to deliver insightful and exhilarating experiences across 1.1 million acres of private ranchlands, while also providing extraordinary guest service. Ted Turner Reserves is committed to making a difference by inspiring individual action to preserve the integrity of our earth and the creatures that inhabit it.
LOCATION SUMMARY Vermejo, a Ted Turner Reserve, located in northern New Mexico and southern Colorado, spans over 550,000 acres, making it the largest Ted Turner Reserves vacation property. With its unique location in the southern Rocky Mountains, Vermejo is home to abundant wildlife populations such as elk, deer, pronghorn antelope, bison, black bears, mountain lions, and more. Through extraordinary guest service and our expert adventure guides, Vermejo provides guests of all ages unparalleled opportunities for outdoor exploration with activities such as hiking, biking, horseback riding, fishing and wildlife viewing for a truly unforgettable getaway.
ESSENTIAL DUTIES AND RESPONSIBILITIES The Hospitality Maintenance Technician will focus on ensuring that every guest space at Vermejo Park Reserve Headquarters is in a condition that creates the ultimate guest experience with superior product and guest service. Vermejo’s Maintenance Division is responsible for the upkeep, maintenance and operations for buildings and infrastructure across 560,000 acres.
The Hospitality Maintenance Technician is part of the Maintenance Division. In this role, the primary focus is on guest facilities at Headquarters. This position will be responsible for a variety of tasks that includes carpentry, plumbing, electrical, vehicle maintenance, landscaping, water system testing and operation.
As a Hospitality Maintenance Technician, the primary responsibilities will include, but are not limited to the following:
Accept guidance, instruction, direction, and training from the Lead Hospitality Maintenance Technician and Hospitality Management.
At the beginning and end of every shift, and throughout the shift, the Hospitality Maintenance Technician will communicate with the Rooms Department Manager, Front Desk Supervisor and agents for any guest issues that need to be addressed.
Conduct daily and frequent walk-throughs of HQ grounds and guest buildings to identify and correct deficiencies or problems before they are observed or experienced by a guest.
Constantly monitor and respond to the work order system and will address any immediate hospitality needs and accept verbal instructions or directives from the Lead Hospitality Maintenance Technician and Maintenance and Hospitality Management.
Communicate with guests in ways that are consistent with superior service standards.
Operate and maintain basic maintenance equipment, including power tools and some heavy equipment. Assist with grounds-keeping operations.
The Hospitality Maintenance Technician will be required to work a 5-day week that will include Saturdays and Sundays and may be required to work flexible shifts.
Participate in a 24-hour “On-Call” rotating schedule. Due to the focus on guest services associated with this position, additional “on-call” responsibilities will be expected.
The Hospitality Maintenance Technician will participate and assist with other duties within the Maintenance Department as well as other departments on the Reserve, as assigned.
SUPERVISORY RESPONSIBILITIES This job does not have supervisory responsibilities.
COMPETENCIES AND CHARACTERISTICS To perform the job successfully, an individual should demonstrate the following competencies:
Possess flexibility to handle frequent changes, delays, or unexpected events.
Demonstrate excellent problem-solving skills, able to work alone or with a team, and takes initiative when appropriate.
Must be able to communicate effectively with team members and management.
Must be willing to take direction from Management.
Must demonstrate care and compassion for team members both in and out of the department.
Must put needs of team members above their own.
Speaks about others in and out of department in a positive light.
Must be creative and willing to work with existing core resort philosophy and style.
Must demonstrate attention to detail, congeniality, integrity, and sound judgement.
Must demonstrate clean work habits.
The successful employee will always conduct themselves in a professional manner in and out of the work setting.
Must be presentable and professional with good hygiene and appropriate attire.
ACCOMMODATIONS Position may require applicant to live on Vermejo headquarters approximately 40 miles from the closest town. Vermejo’s location is approximately 4.5 hours’ drive south of Denver or 4.5 hours’ drive north of Albuquerque.
Vermejo Park Reserve offers single- and double-bedroom dorm room style company housing (subject to availability) and 3 meal per day served in the Employee Dining Room.
Employee may be subject to sharing a room with one other employee depending on the availability of a single dorm room.
EDUCATION AND/OR EXPERIENCE A high school diploma or equivalent is required. Experience with Microsoft Office is highly preferred.
LANGUAGE SKILLS The employee must be able to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. The employee must be able to write routine reports and correspondence.
CERTIFICATES, LICENSES, REGISTRATIONS This position requires the operation of vehicles. The employee must possess a valid Driver’s License or be able to obtain one within 30 days of employment. The employee’s driving record must meet the standards and requirements of the Company and the Company's insurance carrier.
OTHER QUALIFICATIONS
The employee must adhere to Company and Vermejo policies and procedures, which are included in the Company’s Employee Handbook and the Vermejo Addendum.
The employee must present documentation establishing both identity and employment authorization within three days of hire, pursuant to federal law.
The candidate may be subject to undergo pre-employment drug test, (after offer is given but before applicant has commenced work). Random drug tests are given throughout the year.
The Company operates as a drug free/smoke free workplace. Smoking is not allowed on the Reserve property, to include but is not limited to, Reserve housing, Reserve vehicles, Reserve offices or on Reserve machines.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee 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 and hear. The employee must frequently lift and/ move 50 pounds or more. The position requires being on feet and moving 6 or more hours per shift.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to wet or humid conditions; work near moving mechanical parts; outdoor weather conditions; extreme cold; extreme heat.
*In accordance with applicable law, the Company will reasonably accommodate any disabled individual who requests an accommodation that will allow him/her to perform the essential job duties or functions of his/her position. Accommodation inquires must be made to the Company’s Human Resources Department for consideration.
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.
For more information, and to apply online, visit www.tedturner.com .
May 11, 2023
Full time
Employer: Turner Enterprises Management, LLC Supervisory Position: No Job Title: Hospitality Maintenance Technician Job Class: Non-Exempt Uses Time & Attendance: Yes Location: Raton, New Mexico Division: Ted Turner Reserves Home Department: 722 FLSA Status: Non-Exempt Pay Type: Hourly Position Type: Full Time Term / Benefits Eligible Housing Provided: Yes
TED TURNER RESERVES SUMMARY Ted Turner Reserves’ (TTR) experiences and journeys are individually crafted and tailored to their specific North American locales: Turner’s Ladder, Armendaris and Vermejo and Sierra Grande Retreat in New Mexico. These unique adventures are intended to deliver insightful and exhilarating experiences across 1.1 million acres of private ranchlands, while also providing extraordinary guest service. Ted Turner Reserves is committed to making a difference by inspiring individual action to preserve the integrity of our earth and the creatures that inhabit it.
LOCATION SUMMARY Vermejo, a Ted Turner Reserve, located in northern New Mexico and southern Colorado, spans over 550,000 acres, making it the largest Ted Turner Reserves vacation property. With its unique location in the southern Rocky Mountains, Vermejo is home to abundant wildlife populations such as elk, deer, pronghorn antelope, bison, black bears, mountain lions, and more. Through extraordinary guest service and our expert adventure guides, Vermejo provides guests of all ages unparalleled opportunities for outdoor exploration with activities such as hiking, biking, horseback riding, fishing and wildlife viewing for a truly unforgettable getaway.
ESSENTIAL DUTIES AND RESPONSIBILITIES The Hospitality Maintenance Technician will focus on ensuring that every guest space at Vermejo Park Reserve Headquarters is in a condition that creates the ultimate guest experience with superior product and guest service. Vermejo’s Maintenance Division is responsible for the upkeep, maintenance and operations for buildings and infrastructure across 560,000 acres.
The Hospitality Maintenance Technician is part of the Maintenance Division. In this role, the primary focus is on guest facilities at Headquarters. This position will be responsible for a variety of tasks that includes carpentry, plumbing, electrical, vehicle maintenance, landscaping, water system testing and operation.
As a Hospitality Maintenance Technician, the primary responsibilities will include, but are not limited to the following:
Accept guidance, instruction, direction, and training from the Lead Hospitality Maintenance Technician and Hospitality Management.
At the beginning and end of every shift, and throughout the shift, the Hospitality Maintenance Technician will communicate with the Rooms Department Manager, Front Desk Supervisor and agents for any guest issues that need to be addressed.
Conduct daily and frequent walk-throughs of HQ grounds and guest buildings to identify and correct deficiencies or problems before they are observed or experienced by a guest.
Constantly monitor and respond to the work order system and will address any immediate hospitality needs and accept verbal instructions or directives from the Lead Hospitality Maintenance Technician and Maintenance and Hospitality Management.
Communicate with guests in ways that are consistent with superior service standards.
Operate and maintain basic maintenance equipment, including power tools and some heavy equipment. Assist with grounds-keeping operations.
The Hospitality Maintenance Technician will be required to work a 5-day week that will include Saturdays and Sundays and may be required to work flexible shifts.
Participate in a 24-hour “On-Call” rotating schedule. Due to the focus on guest services associated with this position, additional “on-call” responsibilities will be expected.
The Hospitality Maintenance Technician will participate and assist with other duties within the Maintenance Department as well as other departments on the Reserve, as assigned.
SUPERVISORY RESPONSIBILITIES This job does not have supervisory responsibilities.
COMPETENCIES AND CHARACTERISTICS To perform the job successfully, an individual should demonstrate the following competencies:
Possess flexibility to handle frequent changes, delays, or unexpected events.
Demonstrate excellent problem-solving skills, able to work alone or with a team, and takes initiative when appropriate.
Must be able to communicate effectively with team members and management.
Must be willing to take direction from Management.
Must demonstrate care and compassion for team members both in and out of the department.
Must put needs of team members above their own.
Speaks about others in and out of department in a positive light.
Must be creative and willing to work with existing core resort philosophy and style.
Must demonstrate attention to detail, congeniality, integrity, and sound judgement.
Must demonstrate clean work habits.
The successful employee will always conduct themselves in a professional manner in and out of the work setting.
Must be presentable and professional with good hygiene and appropriate attire.
ACCOMMODATIONS Position may require applicant to live on Vermejo headquarters approximately 40 miles from the closest town. Vermejo’s location is approximately 4.5 hours’ drive south of Denver or 4.5 hours’ drive north of Albuquerque.
Vermejo Park Reserve offers single- and double-bedroom dorm room style company housing (subject to availability) and 3 meal per day served in the Employee Dining Room.
Employee may be subject to sharing a room with one other employee depending on the availability of a single dorm room.
EDUCATION AND/OR EXPERIENCE A high school diploma or equivalent is required. Experience with Microsoft Office is highly preferred.
LANGUAGE SKILLS The employee must be able to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. The employee must be able to write routine reports and correspondence.
CERTIFICATES, LICENSES, REGISTRATIONS This position requires the operation of vehicles. The employee must possess a valid Driver’s License or be able to obtain one within 30 days of employment. The employee’s driving record must meet the standards and requirements of the Company and the Company's insurance carrier.
OTHER QUALIFICATIONS
The employee must adhere to Company and Vermejo policies and procedures, which are included in the Company’s Employee Handbook and the Vermejo Addendum.
The employee must present documentation establishing both identity and employment authorization within three days of hire, pursuant to federal law.
The candidate may be subject to undergo pre-employment drug test, (after offer is given but before applicant has commenced work). Random drug tests are given throughout the year.
The Company operates as a drug free/smoke free workplace. Smoking is not allowed on the Reserve property, to include but is not limited to, Reserve housing, Reserve vehicles, Reserve offices or on Reserve machines.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee 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 and hear. The employee must frequently lift and/ move 50 pounds or more. The position requires being on feet and moving 6 or more hours per shift.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to wet or humid conditions; work near moving mechanical parts; outdoor weather conditions; extreme cold; extreme heat.
*In accordance with applicable law, the Company will reasonably accommodate any disabled individual who requests an accommodation that will allow him/her to perform the essential job duties or functions of his/her position. Accommodation inquires must be made to the Company’s Human Resources Department for consideration.
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.
For more information, and to apply online, visit www.tedturner.com .
At St. Tammany Health System, delivering world-class healthcare close to home is our goal. That means we are committed to attracting and retaining the very best professionals for every position in our health system. We believe the pristine beauty of St. Tammany Parish adds to our attractive compensation package. The health system is nestled in the heart of Covington on the north shore of Lake Pontchartrain. It is a peaceful, scenic, community-oriented area with an abundance of amenities to suit every taste. JOB DESCRIPTION AND POSITION REQUIREMENTS Scheduled Weekly Hours: TBD Shift Time: Both AM and PM shifts: 5:30 am to 2pm and 1pm to close Summary of the Job: Responsible for placing items on trays according to diet/order according to time standards. Checks all cold items for accuracy, acceptability, quality and adherence to the diet order/recipes. Does not use any unacceptable or out dated food items and requests replacement items. Does not substitute without the patient's permission. Replenishes supplies on the tray line. Maintains equipment and clean work environment. Communicates politely and effectively with staff and patients. Assumes the role of patient advocate. Helps wherever and whenever needed. Demonstrates acceptance of CARES and HAACP standards in all work activities. Cross trained on all tray line positions. Demonstrates knowledge of diets. Takes direction from Expeditor. Changes assignments as needed to ensure patient and customer satisfaction. Minimum Qualifications: No experience necessary. Must be able to communicate effectively and follow both verbal and/or written instructions. Must be able to work anytime weekdays, weekends and holidays between the hours of 5:30 am and 8:30 pm. This position is considered essential during emergency conditions. Exhibits consistent customer/patient focus showing courtesy and respect. Consistently able to exceed patients expectations. Willingness to comply with dress code, CARES and HACCP standards. Must be able to think logically and make decisions based on experience and training. Must have excellent knowledge of or ability and willingness to learn about all diets/modifications, menu items and computer programs. Must be able to follow diet guidelines when assembling meal orders. Preferred Qualifications: High school diploma or GED preferred. Physical Demands: Must possess good physical health. Some requirements include but are not limited to standing or walking for long periods of time. Lifting at least 50 pounds is required. Must be able to work with a moderate level of noise. Physical Effort required: Constant (67%-100%) - talking, hearing, seeing Frequently (34%-66%)- lifting, carrying, balancing, reaching, handling/feeling Occasionally (1%-33%)- pushing/pulling, stooping, crouching EMPLOYMENT Each St. Tammany Health System staff member is expected to conduct himself or herself according to our mission, vision and values. Please take time to review those expectations, which can be found by clicking here, before applying for employment. If you feel you are unable to demonstrate those characteristics, we respectfully request that you do not proceed with the application process. EQUAL OPPORTUNITY EMPLOYER St. Tammany Health System is an Equal Opportunity Employer. St. Tammany Health System is committed to equal employment opportunity for all employees and applicants without regard to race, color, religion, sex, age, national origin or ancestry, citizenship, sexual orientation, gender identity, veteran status, disability status, genetic information or any other protected characteristic under applicable law.
Jun 03, 2023
Full time
At St. Tammany Health System, delivering world-class healthcare close to home is our goal. That means we are committed to attracting and retaining the very best professionals for every position in our health system. We believe the pristine beauty of St. Tammany Parish adds to our attractive compensation package. The health system is nestled in the heart of Covington on the north shore of Lake Pontchartrain. It is a peaceful, scenic, community-oriented area with an abundance of amenities to suit every taste. JOB DESCRIPTION AND POSITION REQUIREMENTS Scheduled Weekly Hours: TBD Shift Time: Both AM and PM shifts: 5:30 am to 2pm and 1pm to close Summary of the Job: Responsible for placing items on trays according to diet/order according to time standards. Checks all cold items for accuracy, acceptability, quality and adherence to the diet order/recipes. Does not use any unacceptable or out dated food items and requests replacement items. Does not substitute without the patient's permission. Replenishes supplies on the tray line. Maintains equipment and clean work environment. Communicates politely and effectively with staff and patients. Assumes the role of patient advocate. Helps wherever and whenever needed. Demonstrates acceptance of CARES and HAACP standards in all work activities. Cross trained on all tray line positions. Demonstrates knowledge of diets. Takes direction from Expeditor. Changes assignments as needed to ensure patient and customer satisfaction. Minimum Qualifications: No experience necessary. Must be able to communicate effectively and follow both verbal and/or written instructions. Must be able to work anytime weekdays, weekends and holidays between the hours of 5:30 am and 8:30 pm. This position is considered essential during emergency conditions. Exhibits consistent customer/patient focus showing courtesy and respect. Consistently able to exceed patients expectations. Willingness to comply with dress code, CARES and HACCP standards. Must be able to think logically and make decisions based on experience and training. Must have excellent knowledge of or ability and willingness to learn about all diets/modifications, menu items and computer programs. Must be able to follow diet guidelines when assembling meal orders. Preferred Qualifications: High school diploma or GED preferred. Physical Demands: Must possess good physical health. Some requirements include but are not limited to standing or walking for long periods of time. Lifting at least 50 pounds is required. Must be able to work with a moderate level of noise. Physical Effort required: Constant (67%-100%) - talking, hearing, seeing Frequently (34%-66%)- lifting, carrying, balancing, reaching, handling/feeling Occasionally (1%-33%)- pushing/pulling, stooping, crouching EMPLOYMENT Each St. Tammany Health System staff member is expected to conduct himself or herself according to our mission, vision and values. Please take time to review those expectations, which can be found by clicking here, before applying for employment. If you feel you are unable to demonstrate those characteristics, we respectfully request that you do not proceed with the application process. EQUAL OPPORTUNITY EMPLOYER St. Tammany Health System is an Equal Opportunity Employer. St. Tammany Health System is committed to equal employment opportunity for all employees and applicants without regard to race, color, religion, sex, age, national origin or ancestry, citizenship, sexual orientation, gender identity, veteran status, disability status, genetic information or any other protected characteristic under applicable law.
Flik Hospitality Group We are hiring immediately for a full-time COOK, SR position. Location: McKesson Las Colinas Catering - 6535 St. Highway 161, Irving, TX 75039 Note: online applications accepted only. Schedule: Full-time schedule. Monday through Friday, hours may vary. More details upon interview. Requirement: 3 years of banquet cooking experience preferred. Internal Employee Referral Bonus Available Starting Pay: $20.00 per hour Free meals! Choose from a delicious variety of fresh food served daily. Receive two free meals for every shift worked. Additionally, free uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: Prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations. Essential Duties and Responsibilities: May oversee the cooking activities of food service associates as assigned by Food Service Director. Prepares various entrees and menu items following established recipes. Operates and cleans equipment after each use. Performs scheduled routine cleaning. Stores, labels and dates food items according to policy. Helps maintain organized storage of dry goods and refrigerated and frozen products. Follows HACCP guidelines to ensure quality and safety of food supply. Complies with federal, state and local health and sanitation regulations and department sanitation procedures. Assists Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned. Assists in the cross training of employees. Performs other duties as assigned. Associates at FLIK are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Flik maintains a drug-free workplace. Req ID: req_classification
Jun 03, 2023
Full time
Flik Hospitality Group We are hiring immediately for a full-time COOK, SR position. Location: McKesson Las Colinas Catering - 6535 St. Highway 161, Irving, TX 75039 Note: online applications accepted only. Schedule: Full-time schedule. Monday through Friday, hours may vary. More details upon interview. Requirement: 3 years of banquet cooking experience preferred. Internal Employee Referral Bonus Available Starting Pay: $20.00 per hour Free meals! Choose from a delicious variety of fresh food served daily. Receive two free meals for every shift worked. Additionally, free uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number . The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Summary: Prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations. Essential Duties and Responsibilities: May oversee the cooking activities of food service associates as assigned by Food Service Director. Prepares various entrees and menu items following established recipes. Operates and cleans equipment after each use. Performs scheduled routine cleaning. Stores, labels and dates food items according to policy. Helps maintain organized storage of dry goods and refrigerated and frozen products. Follows HACCP guidelines to ensure quality and safety of food supply. Complies with federal, state and local health and sanitation regulations and department sanitation procedures. Assists Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned. Assists in the cross training of employees. Performs other duties as assigned. Associates at FLIK are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Flik maintains a drug-free workplace. Req ID: req_classification
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Jun 03, 2023
Full time
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Jun 03, 2023
Full time
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Company: US1168 FreshPoint Nashville, Division of FreshPoint Tomato, LLC Zip Code: 37210 Minimum Level of Education: High School or Equivalent Minimum Years of Experience: 1 Year Employment Type: Full Time Travel Percentage: 0 Salary pays up to $74K yearly Hiring Immediately Overtime Opportunities Available Job Summary: All drivers run daily routes with frequent stops and are required to load packages onto hand trucks and unload product at each stop on the assigned route in the order they are designated by the Transportation Department Manager. The candidate will operate successfully in a cross-dock model picking up a loaded truck from a nightly delivery at the assigned loading dock and returning the empty truck back to the assigned lot at the end of the route. May be required to assist occasionally with loading-trucks, palletizing product, and performing other duties as assigned by Supervisor or Manager. RESPONSIBILITIES Provide technical, customer relations, and personnel management for major programs and projects. Runs routes efficiently, meeting or exceeding designated route times Unload product from trailer, by hand or using a hand cart, and place in designated customer storage areas. May include transporting product down ramps, stairs, or docks, in all weather conditions. Frequently lift, push, or move product that weighs 1-75 pounds, up to 100 pounds; frequently reach up to 72" to stack and unstack pallets and hand cart; constantly bend and twist while loading and unloading product, and retrieving items from trailer. Verify delivery of items with customer and obtain proper signatures. Contact management for authorization when discrepancies are on invoices. Communicate all errors/returns. Calls in when a customer does not receive their entire order (shorts) Handles any customer complaints professionally Handles company equipment properly, follow written driver safety rules, and performs a pre-trip inspection. Perform pre-trip and post-trip responsibilities in accordance with Department of Transportation (DOT) regulations and Sysco policies and procedures QUALIFICATIONS Education Degrees/Certificates Minimum Required: High School or GED or equivalent Experience One-year route delivery experience or applicable background driving a straight truck Valid Commercial Driver's License - Class B (Class A preferred) Must be able to read and understand English. Customer service experience strongly preferred. Skills Operate vehicle in a variety of traffic and weather conditions. Meet or exceed minimum productivity levels established by the Company. Meet or exceed established cases per error goals Demonstrate strong customer relations and problem resolution skills. Effectively plan and organize work activities independent of direct supervision. Develop a good working knowledge of product and inventory control techniques and procedures. Maintain ongoing inter-department communications related to routing, safety, and customer relations. Proven ability to communicate articulately and perform simple arithmetic (Experience in handling money preferred) Building Customer Loyalty Managing Work Adaptability Building Trust Follow-up Communication OTHER INFORMATION Frequent lifting of product up to 50 lbs. during the shift, infrequent lifting to 80 lbs. Must be able to climb on and off the box of the truck Frequent bending, squatting, pushing, and pulling Must be able to work in confined spaces BENEFITS INFORMATION: For information on Sysco's Benefits, please visit HOW WE PROTECT OUR ASSOCIATES COVID-19 Precaution(s): Personal protective equipment and masks provided Temperature screenings Social distancing guidelines in place Sanitizing, disinfecting, and cleaning procedures in place OVERVIEW: Sysco is the global leader in foodservice distribution. With over 57,000 associates and a fleet of over 13,000 vehicles, Sysco operates approximately 326 distribution facilities worldwide and serves more than 625,000 customer locations. We offer our associates the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We're looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service. AFFIRMATIVE ACTION STATEMENT: Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates. Date posted: 06/02/2023
Jun 03, 2023
Company: US1168 FreshPoint Nashville, Division of FreshPoint Tomato, LLC Zip Code: 37210 Minimum Level of Education: High School or Equivalent Minimum Years of Experience: 1 Year Employment Type: Full Time Travel Percentage: 0 Salary pays up to $74K yearly Hiring Immediately Overtime Opportunities Available Job Summary: All drivers run daily routes with frequent stops and are required to load packages onto hand trucks and unload product at each stop on the assigned route in the order they are designated by the Transportation Department Manager. The candidate will operate successfully in a cross-dock model picking up a loaded truck from a nightly delivery at the assigned loading dock and returning the empty truck back to the assigned lot at the end of the route. May be required to assist occasionally with loading-trucks, palletizing product, and performing other duties as assigned by Supervisor or Manager. RESPONSIBILITIES Provide technical, customer relations, and personnel management for major programs and projects. Runs routes efficiently, meeting or exceeding designated route times Unload product from trailer, by hand or using a hand cart, and place in designated customer storage areas. May include transporting product down ramps, stairs, or docks, in all weather conditions. Frequently lift, push, or move product that weighs 1-75 pounds, up to 100 pounds; frequently reach up to 72" to stack and unstack pallets and hand cart; constantly bend and twist while loading and unloading product, and retrieving items from trailer. Verify delivery of items with customer and obtain proper signatures. Contact management for authorization when discrepancies are on invoices. Communicate all errors/returns. Calls in when a customer does not receive their entire order (shorts) Handles any customer complaints professionally Handles company equipment properly, follow written driver safety rules, and performs a pre-trip inspection. Perform pre-trip and post-trip responsibilities in accordance with Department of Transportation (DOT) regulations and Sysco policies and procedures QUALIFICATIONS Education Degrees/Certificates Minimum Required: High School or GED or equivalent Experience One-year route delivery experience or applicable background driving a straight truck Valid Commercial Driver's License - Class B (Class A preferred) Must be able to read and understand English. Customer service experience strongly preferred. Skills Operate vehicle in a variety of traffic and weather conditions. Meet or exceed minimum productivity levels established by the Company. Meet or exceed established cases per error goals Demonstrate strong customer relations and problem resolution skills. Effectively plan and organize work activities independent of direct supervision. Develop a good working knowledge of product and inventory control techniques and procedures. Maintain ongoing inter-department communications related to routing, safety, and customer relations. Proven ability to communicate articulately and perform simple arithmetic (Experience in handling money preferred) Building Customer Loyalty Managing Work Adaptability Building Trust Follow-up Communication OTHER INFORMATION Frequent lifting of product up to 50 lbs. during the shift, infrequent lifting to 80 lbs. Must be able to climb on and off the box of the truck Frequent bending, squatting, pushing, and pulling Must be able to work in confined spaces BENEFITS INFORMATION: For information on Sysco's Benefits, please visit HOW WE PROTECT OUR ASSOCIATES COVID-19 Precaution(s): Personal protective equipment and masks provided Temperature screenings Social distancing guidelines in place Sanitizing, disinfecting, and cleaning procedures in place OVERVIEW: Sysco is the global leader in foodservice distribution. With over 57,000 associates and a fleet of over 13,000 vehicles, Sysco operates approximately 326 distribution facilities worldwide and serves more than 625,000 customer locations. We offer our associates the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We're looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service. AFFIRMATIVE ACTION STATEMENT: Applicants must be currently authorized to work in the United States. We are proud to be an Equal Opportunity and Affirmative Action employer, and consider qualified applicants without regard to race, color, creed, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, veteran status or any other protected factor under federal, state or local law. This opportunity is available through Sysco Corporation, its subsidiaries and affiliates. Date posted: 06/02/2023
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Jun 03, 2023
Full time
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Join our team! We are looking for excited and energetic team members to join our AWesome organization. We offer a competitive wage, a free meal for each shift, 25% discount for off-duty meals, referral bonus program, recognition program and service rewards and additional benefits for full-time Team Members. Why is A&W your new home? A&W Restaurants is notable for being the first successful food franchise company and is America's first restaurant chain to turn 100! As an employee you'll learn how to make our original craft Root Beer, which is crafted in-house with a proprietary blend of real cane sugar, water and herbs, bark, spices and berries. With exemplary quality and un-matched brand recognition, joining A&W Restaurants is an exciting step in any career. Position Title: Team Member Job Type: Hourly, Non-exempt Position Summary: Contributes to A&W success by providing engaging, prompt service to all guests while serving quality food and beverages in a clean and comfortable environment. Summary of Key Responsibilities (include, but are not limited to, the following): Makes decisions based on a guest-comes-first attitude. Provides quality food and beverages consistently by adhering to all recipe and presentation standards. Follows health, safety and sanitation guides for all products. Provides a clean and welcoming environment. Ensures products are stocked. Maintains restaurant cleanliness including exterior, restrooms, and dining and counter areas. Takes appropriate and immediate action to resolve guest complaints. Follows up to ensure satisfaction. Maintains a clean and organized workstation and accurately completes duties on cleaning and maintenance checklists. Maintains regular and consistent attendance and punctuality. Adheres to Uniform Guidelines and complies with appearance and hygiene standards. Supports company sales events and promotions. Offers additional menu items to guests. Remains up-to-date with product knowledge and company communications. Ensures the safety of guests and Team Members by following A&W policies and procedures, including those for cash handling and safety and security. Maintains positive relationships with Team Members and embraces diversity. Works with Team Members to deliver engaging guest service and complete operational tasks. Respects management's authority and completes other duties as assigned. Required Knowledge, Skills and Abilities : Strong interpersonal skills Effectively communicate, orally and in writing with Team Members and guests Learn new concepts and procedures quickly Work in a team environment Develop and maintain effective working relationships with Team Members Physical Requirements: Able to lift up to 40 pounds. Must be able to stand and exert fast-paced mobility for periods up to 4 (four) hours in length. Equal Opportunity Employment It is the policy of A&W Restaurants, Inc. to offer equal employment opportunity in all aspects of the employer/Team Member relationship without regard to race, color, religion, sex, pregnancy, national origin, ancestry, ago, disability, veteran status, marital status, sexual orientation, gender, gender identity, genetic information, tobacco smoking status, or any other status protected by law. A&W restaurants, Inc. act in compliance with the requirements and intent of applicable federal, state and local laws and regulations to protect the right to equal opportunity employment. This job description is not designed to cover or contain a comprehensive listing of activities of projects, duties or responsibilities that are required of the employer for this job. Duties, projects, responsibilities, and activities may change at any time with or without notice. PI
Jun 03, 2023
Full time
Join our team! We are looking for excited and energetic team members to join our AWesome organization. We offer a competitive wage, a free meal for each shift, 25% discount for off-duty meals, referral bonus program, recognition program and service rewards and additional benefits for full-time Team Members. Why is A&W your new home? A&W Restaurants is notable for being the first successful food franchise company and is America's first restaurant chain to turn 100! As an employee you'll learn how to make our original craft Root Beer, which is crafted in-house with a proprietary blend of real cane sugar, water and herbs, bark, spices and berries. With exemplary quality and un-matched brand recognition, joining A&W Restaurants is an exciting step in any career. Position Title: Team Member Job Type: Hourly, Non-exempt Position Summary: Contributes to A&W success by providing engaging, prompt service to all guests while serving quality food and beverages in a clean and comfortable environment. Summary of Key Responsibilities (include, but are not limited to, the following): Makes decisions based on a guest-comes-first attitude. Provides quality food and beverages consistently by adhering to all recipe and presentation standards. Follows health, safety and sanitation guides for all products. Provides a clean and welcoming environment. Ensures products are stocked. Maintains restaurant cleanliness including exterior, restrooms, and dining and counter areas. Takes appropriate and immediate action to resolve guest complaints. Follows up to ensure satisfaction. Maintains a clean and organized workstation and accurately completes duties on cleaning and maintenance checklists. Maintains regular and consistent attendance and punctuality. Adheres to Uniform Guidelines and complies with appearance and hygiene standards. Supports company sales events and promotions. Offers additional menu items to guests. Remains up-to-date with product knowledge and company communications. Ensures the safety of guests and Team Members by following A&W policies and procedures, including those for cash handling and safety and security. Maintains positive relationships with Team Members and embraces diversity. Works with Team Members to deliver engaging guest service and complete operational tasks. Respects management's authority and completes other duties as assigned. Required Knowledge, Skills and Abilities : Strong interpersonal skills Effectively communicate, orally and in writing with Team Members and guests Learn new concepts and procedures quickly Work in a team environment Develop and maintain effective working relationships with Team Members Physical Requirements: Able to lift up to 40 pounds. Must be able to stand and exert fast-paced mobility for periods up to 4 (four) hours in length. Equal Opportunity Employment It is the policy of A&W Restaurants, Inc. to offer equal employment opportunity in all aspects of the employer/Team Member relationship without regard to race, color, religion, sex, pregnancy, national origin, ancestry, ago, disability, veteran status, marital status, sexual orientation, gender, gender identity, genetic information, tobacco smoking status, or any other status protected by law. A&W restaurants, Inc. act in compliance with the requirements and intent of applicable federal, state and local laws and regulations to protect the right to equal opportunity employment. This job description is not designed to cover or contain a comprehensive listing of activities of projects, duties or responsibilities that are required of the employer for this job. Duties, projects, responsibilities, and activities may change at any time with or without notice. PI
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Jun 03, 2023
Full time
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Jun 03, 2023
Full time
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Louisiana Department of State Civil Service
Independence, Louisiana
Food Service Specialist 3 (WAE) Print () Apply Food Service Specialist 3 (WAE) Salary $1,586.00 - $2,843.00 Monthly Location Independence, LA Job Type Classified Job Number LK.RC.FOODSER3.NUT.05.31.23 Department Lallie Kemp Regional Medical Center Opening Date 06/01/2023 Closing Date 6/7/:59 PM Central Description Benefits Supplemental Information No Civil Service test score is required in order to be considered for this vacancy. This Food Service Specialist position is a WAE Appointment, which is a temporary, non-permanent appointment. This position isnoteligible for or entitled to state benefits, leave earning and paid holidays. This position is authorized to work up to1245 hourswithin a twelve-month period, regardless of the job title or state agency. The twelve-month period is established upon initial date of hire and the 1245 hours may be worked on a full-time, part-time, or intermittent basis within the twelve-month period. To apply for this vacancy, click on the "Apply" link above and complete an electronic application, which can be used for this vacancy as well as future job opportunities. Applicants are responsible for checking the status of their application to determine where they are in the recruitment process. Further status message information is located under the Information section of the Current Job Opportunities page. For further information about this vacancy contact: Robin Chauvin Human Resources Analyst Lallie Kemp Medical Center 52579 Hwy. 51 South Independence, LA 70443 Qualifications MINIMUM QUALIFICATIONS: One year of food service experience in a commercial, industrial, military or institutional food service operation which involved the actual preparation of food. SUBSTITUTIONS: Training in food technology, food service management or in a food service related curriculum in a trade school or technical institute will substitute for the required experience on a month for month basis. College credit in food and nutrition; dietetics; food service preparation; home economics; or hotel, food service, restaurant or institutional management will substitute for the required experience on the basis of one semester hour for one month of experience. NOTE: Preparation of food includes tasks such as cooking; baking; chopping vegetables or fruits; meat cutting/butcher duties; making salads, sandwiches, toast, or desserts; and short-order or fast food cooking such as frying or deep frying. It will not be necessary for classified employees to provide an official job description (SF-3), or to provide percentages of time spent preparing food. Describing food preparation tasks on the application will be sufficient. Experience which involved no food preparation, such as fast food cashiering and serving; or food service worker experience consisting only of serving, tray preparation, cleaning, washing dishes, and/or bussing tables will not qualify. NOTE: Any college hours or degree must be from an accredited college or university. Job Concepts Function of Work: To perform advanced level cooking tasks within a food service operation. Level of Work: Advanced. Supervision Received: General from a Food Service Specialist 5 or above. Supervision Exercised: None. Location of Work: All state agencies. Job Distinctions: Differs from Food Service Specialist 2 by presence of advanced-level cooking tasks. Differs from Food Service Specialist 4-A and 4-B by the absence of complex food service activities involving highly specialized research studies or preparing/serving specialized food products according to the guidelines of a franchise operation. Differs from Food Service Specialist 5 by the absence of supervisory responsibility. Examples of Work COOKING DUTIES: Serves as advanced level cook. Performs the full range of cooking duties within a food service operation. Estimates food needs and requisitions, receives, and distributes food supplies to subordinate cooks. Plans and directs the preparation of foods for immediate consumption and preservation of foods for future use. Performs work involving the use of high heat, open flames, and steam, and is exposed to harsh chemicals, gases, and cleansers. Reports to supervisors any unsafe working conditions and defective equipment. BAKING DUTIES: Serves as baker in a food service section. Oversees assistants in mixing, kneading, and preparation of bread, rolls, biscuits, cakes, and pastries. Estimates ingredients and requisitions supplies; receives and distributes supplies to subordinates. Inspects bakery supplies for conformance to specifications and assesses quality and adherence to quality required. Assumes complete responsibility for preparation and production of all baked items in accordance with menus prepared by registered dietitians. Calculates and adjusts recipes according to production requirements and accurately weighs and measures all ingredients to ensure conformity of products. Louisiana State Government represents a wide variety of career options and offers an outstanding opportunity tomake a differencethrough public service. With an array of career opportunities in every major metropolitan center and in many rural areas, state employment provides an outstanding option to begin or continue your career. As a state employee, you will earn competitive pay, choose from a variety of benefits, and have access to a great professional development program: Insurance Coverage More information can be found at Holidays and Leave - State employees receive the following paid holidays each year: New Year's Day Martin Luther King, Jr. Day, Mardi Gras, Good Friday, Memorial Day, Independence Day, Labor Day, Veteran's Day, Thanksgiving Day and Christmas Day. Additional holidays may be proclaimed by the Governor State employees earn sick and annual leave which can be accumulated and saved for future use. Your accrual rate increases as your years of service increase. Retirement - State of Louisiana employees are eligible to participate in various retirement systems (based on the type of appointment and agency for which an employee works). These retirement systems provide retirement allowances and other benefits for state officers and employees and their beneficiaries. State retirement systems may include (but are not limited to): Louisiana State Employees Retirement System (). LASERS has provided this video () to give you more detailed information about their system Teacher's Retirement System of Louisiana (), Louisiana School Employees Retirement System (), among others Agency State of Louisiana Address For agency contact information, please refer to the supplemental information above. Louisiana State Civil Service, Louisiana, 70802 Phone Website Apply Please verify your email addressVerify Email
Jun 03, 2023
Full time
Food Service Specialist 3 (WAE) Print () Apply Food Service Specialist 3 (WAE) Salary $1,586.00 - $2,843.00 Monthly Location Independence, LA Job Type Classified Job Number LK.RC.FOODSER3.NUT.05.31.23 Department Lallie Kemp Regional Medical Center Opening Date 06/01/2023 Closing Date 6/7/:59 PM Central Description Benefits Supplemental Information No Civil Service test score is required in order to be considered for this vacancy. This Food Service Specialist position is a WAE Appointment, which is a temporary, non-permanent appointment. This position isnoteligible for or entitled to state benefits, leave earning and paid holidays. This position is authorized to work up to1245 hourswithin a twelve-month period, regardless of the job title or state agency. The twelve-month period is established upon initial date of hire and the 1245 hours may be worked on a full-time, part-time, or intermittent basis within the twelve-month period. To apply for this vacancy, click on the "Apply" link above and complete an electronic application, which can be used for this vacancy as well as future job opportunities. Applicants are responsible for checking the status of their application to determine where they are in the recruitment process. Further status message information is located under the Information section of the Current Job Opportunities page. For further information about this vacancy contact: Robin Chauvin Human Resources Analyst Lallie Kemp Medical Center 52579 Hwy. 51 South Independence, LA 70443 Qualifications MINIMUM QUALIFICATIONS: One year of food service experience in a commercial, industrial, military or institutional food service operation which involved the actual preparation of food. SUBSTITUTIONS: Training in food technology, food service management or in a food service related curriculum in a trade school or technical institute will substitute for the required experience on a month for month basis. College credit in food and nutrition; dietetics; food service preparation; home economics; or hotel, food service, restaurant or institutional management will substitute for the required experience on the basis of one semester hour for one month of experience. NOTE: Preparation of food includes tasks such as cooking; baking; chopping vegetables or fruits; meat cutting/butcher duties; making salads, sandwiches, toast, or desserts; and short-order or fast food cooking such as frying or deep frying. It will not be necessary for classified employees to provide an official job description (SF-3), or to provide percentages of time spent preparing food. Describing food preparation tasks on the application will be sufficient. Experience which involved no food preparation, such as fast food cashiering and serving; or food service worker experience consisting only of serving, tray preparation, cleaning, washing dishes, and/or bussing tables will not qualify. NOTE: Any college hours or degree must be from an accredited college or university. Job Concepts Function of Work: To perform advanced level cooking tasks within a food service operation. Level of Work: Advanced. Supervision Received: General from a Food Service Specialist 5 or above. Supervision Exercised: None. Location of Work: All state agencies. Job Distinctions: Differs from Food Service Specialist 2 by presence of advanced-level cooking tasks. Differs from Food Service Specialist 4-A and 4-B by the absence of complex food service activities involving highly specialized research studies or preparing/serving specialized food products according to the guidelines of a franchise operation. Differs from Food Service Specialist 5 by the absence of supervisory responsibility. Examples of Work COOKING DUTIES: Serves as advanced level cook. Performs the full range of cooking duties within a food service operation. Estimates food needs and requisitions, receives, and distributes food supplies to subordinate cooks. Plans and directs the preparation of foods for immediate consumption and preservation of foods for future use. Performs work involving the use of high heat, open flames, and steam, and is exposed to harsh chemicals, gases, and cleansers. Reports to supervisors any unsafe working conditions and defective equipment. BAKING DUTIES: Serves as baker in a food service section. Oversees assistants in mixing, kneading, and preparation of bread, rolls, biscuits, cakes, and pastries. Estimates ingredients and requisitions supplies; receives and distributes supplies to subordinates. Inspects bakery supplies for conformance to specifications and assesses quality and adherence to quality required. Assumes complete responsibility for preparation and production of all baked items in accordance with menus prepared by registered dietitians. Calculates and adjusts recipes according to production requirements and accurately weighs and measures all ingredients to ensure conformity of products. Louisiana State Government represents a wide variety of career options and offers an outstanding opportunity tomake a differencethrough public service. With an array of career opportunities in every major metropolitan center and in many rural areas, state employment provides an outstanding option to begin or continue your career. As a state employee, you will earn competitive pay, choose from a variety of benefits, and have access to a great professional development program: Insurance Coverage More information can be found at Holidays and Leave - State employees receive the following paid holidays each year: New Year's Day Martin Luther King, Jr. Day, Mardi Gras, Good Friday, Memorial Day, Independence Day, Labor Day, Veteran's Day, Thanksgiving Day and Christmas Day. Additional holidays may be proclaimed by the Governor State employees earn sick and annual leave which can be accumulated and saved for future use. Your accrual rate increases as your years of service increase. Retirement - State of Louisiana employees are eligible to participate in various retirement systems (based on the type of appointment and agency for which an employee works). These retirement systems provide retirement allowances and other benefits for state officers and employees and their beneficiaries. State retirement systems may include (but are not limited to): Louisiana State Employees Retirement System (). LASERS has provided this video () to give you more detailed information about their system Teacher's Retirement System of Louisiana (), Louisiana School Employees Retirement System (), among others Agency State of Louisiana Address For agency contact information, please refer to the supplemental information above. Louisiana State Civil Service, Louisiana, 70802 Phone Website Apply Please verify your email addressVerify Email
As the Cook at Trophy Lake Golf & Casting, you will work in view of guests to prepare dishes and service patrons with a friendly demeanor and a clean, tidy, and organized manner. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensure recipes, preparation instructions and presentation standards are consistently followed Be cross trained to operate the point-of-sale system and prepare and/or serve alcoholic beverages when needed Prepare items efficiently in the order they are received Maintain standards of food quality and daily preparation of fresh ingredients Maintain ingredient par levels for the kitchen and grab and go menu items Ensure food safety regulations and safety standards are always to the highest level. Demonstrate knowledge of food and beverage handling guidelines. Maintain effective communication with FOH and BOH team members Ensure the product is delivered to the guest in a timely manner Ensure proper safe work environment to include compliance with OSHA/WISHA Continually look for ways to improve processes, procedures and reduce costs Assist with properly storing delivery items and monthly inventory Must uphold a clean and orderly appearance and be dressed in uniform at the start of each shift QUALIFICATIONS, EDUCATION AND/OR EXPERIENCE: Experience as a short-order line cook, banquet cook, restaurant cook, or prep cook. Must have good knife handling skills and the ability to operate standard kitchen equipment. Must have knowledge of basic cooking techniques and commonly known food items. Ability to multi-task while remaining focused on the key objectives of the position. Proficient in all stations of line work and short order cooking. High School diploma or equivalent. Must have current Washington State Health Card and Mast 12 Alcohol Servers Permit. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the team member must: Have the ability to lift 50 pounds occasionally. Lift, reach, bend, twist, push, pull, squat, grasp and use arm-hand coordination on a consistent basis. Have the stamina to stand on feet for long periods of time. BENEFITS AND PERKS: Oki Golf offers an impressive collection of benefits! Some benefits include: ALL TEAM MEMBERS: Golf benefits for free play, guest passes and visits to all 8 Oki courses. 50% discount on shift meals 25% discount for you and up to four guests (not including alcoholic beverages) Flexible work environment 401K with company match Paid sick time Team Member Referral Program participation and more! FULL-TIME TEAM MEMBERS: (regularly working 35+ hrs/week): Medical/dental/vision/telehealth coverage FSA options Company paid life insurance and long-term disability Paid vacation Holiday pay Visit to view more information about Oki Golf's history, company culture, and commitment to diversity. Trophy Lake Golf and Casting From its quaint, fishing lodge-style clubhouse to its celebrated golf course, Trophy Lake Golf & Casting is a magnificent collaboration of nature and design, capturing the spirit and tradition of the Northwest. The celebration of two of the region's most popular activities - golf and fishing - enhance the experience and create a resort feel that allows guests to truly escape and enjoy. Overlooking the 18th green and a dramatic waterfall that feeds one of Trophy Lake's stocked fishing lakes, the Dry Fly Café features home-style Northwest cuisine with generous portions and courteous service. The golf club offers a wide variety of options for job seekers including golf, restaurant, banquet, turf, and administrative positions. Other details Job Family Restaurant Pay Type Hourly Employment Indicator Part time Min Hiring Rate $17.00 Max Hiring Rate $18.00 Apply Now
Jun 03, 2023
Full time
As the Cook at Trophy Lake Golf & Casting, you will work in view of guests to prepare dishes and service patrons with a friendly demeanor and a clean, tidy, and organized manner. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensure recipes, preparation instructions and presentation standards are consistently followed Be cross trained to operate the point-of-sale system and prepare and/or serve alcoholic beverages when needed Prepare items efficiently in the order they are received Maintain standards of food quality and daily preparation of fresh ingredients Maintain ingredient par levels for the kitchen and grab and go menu items Ensure food safety regulations and safety standards are always to the highest level. Demonstrate knowledge of food and beverage handling guidelines. Maintain effective communication with FOH and BOH team members Ensure the product is delivered to the guest in a timely manner Ensure proper safe work environment to include compliance with OSHA/WISHA Continually look for ways to improve processes, procedures and reduce costs Assist with properly storing delivery items and monthly inventory Must uphold a clean and orderly appearance and be dressed in uniform at the start of each shift QUALIFICATIONS, EDUCATION AND/OR EXPERIENCE: Experience as a short-order line cook, banquet cook, restaurant cook, or prep cook. Must have good knife handling skills and the ability to operate standard kitchen equipment. Must have knowledge of basic cooking techniques and commonly known food items. Ability to multi-task while remaining focused on the key objectives of the position. Proficient in all stations of line work and short order cooking. High School diploma or equivalent. Must have current Washington State Health Card and Mast 12 Alcohol Servers Permit. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the team member must: Have the ability to lift 50 pounds occasionally. Lift, reach, bend, twist, push, pull, squat, grasp and use arm-hand coordination on a consistent basis. Have the stamina to stand on feet for long periods of time. BENEFITS AND PERKS: Oki Golf offers an impressive collection of benefits! Some benefits include: ALL TEAM MEMBERS: Golf benefits for free play, guest passes and visits to all 8 Oki courses. 50% discount on shift meals 25% discount for you and up to four guests (not including alcoholic beverages) Flexible work environment 401K with company match Paid sick time Team Member Referral Program participation and more! FULL-TIME TEAM MEMBERS: (regularly working 35+ hrs/week): Medical/dental/vision/telehealth coverage FSA options Company paid life insurance and long-term disability Paid vacation Holiday pay Visit to view more information about Oki Golf's history, company culture, and commitment to diversity. Trophy Lake Golf and Casting From its quaint, fishing lodge-style clubhouse to its celebrated golf course, Trophy Lake Golf & Casting is a magnificent collaboration of nature and design, capturing the spirit and tradition of the Northwest. The celebration of two of the region's most popular activities - golf and fishing - enhance the experience and create a resort feel that allows guests to truly escape and enjoy. Overlooking the 18th green and a dramatic waterfall that feeds one of Trophy Lake's stocked fishing lakes, the Dry Fly Café features home-style Northwest cuisine with generous portions and courteous service. The golf club offers a wide variety of options for job seekers including golf, restaurant, banquet, turf, and administrative positions. Other details Job Family Restaurant Pay Type Hourly Employment Indicator Part time Min Hiring Rate $17.00 Max Hiring Rate $18.00 Apply Now
Job summary - Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Essential Duties and Responsibilities - (Key Activities) The following are specific responsibilities and contributions critical to the successful performance of the position: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening duties: Set up work station with required mis en place, tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies Check production schedule and pars. Establish priority items for the day. Inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Start prep work on items needed for the day. • Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides. • Prepare amenity orders for Room Service. • Inform the Sous Chef of any shortages before the item runs out. • Assist the Baker as required to ensure optimum service to guests. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere. • Disinfect and sanitize cutting boards and worktables. • Breakdown work station and complete closing duties: Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Pastry Chef before leaving. This list of essential functions is not exhaustive and may be supplemented as necessary. Other Standard Responsibilities - Experience - • Minimum six months experience as a Pastry Cook for a 4 or 5 star hotel or restaurant General Skills - Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills - Ability to perform job functions with attention to detail, speed and accuracy; Ability to prioritize, organize and follow through Ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the line Ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions Ability to work with all products and food ingredients involved Ability to use all senses to ensure quality standards are met Ability to differentiate dates Ability to comprehend and follow recipes Education or Certification - • Culinary certification preferred
Jun 03, 2023
Full time
Job summary - Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment. Essential Duties and Responsibilities - (Key Activities) The following are specific responsibilities and contributions critical to the successful performance of the position: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening duties: Set up work station with required mis en place, tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies Check production schedule and pars. Establish priority items for the day. Inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Start prep work on items needed for the day. • Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides. • Prepare amenity orders for Room Service. • Inform the Sous Chef of any shortages before the item runs out. • Assist the Baker as required to ensure optimum service to guests. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost. • Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere. • Disinfect and sanitize cutting boards and worktables. • Breakdown work station and complete closing duties: Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift. • Review status of work and follow-up actions required with the Pastry Chef before leaving. This list of essential functions is not exhaustive and may be supplemented as necessary. Other Standard Responsibilities - Experience - • Minimum six months experience as a Pastry Cook for a 4 or 5 star hotel or restaurant General Skills - Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Technical Skills - Ability to perform job functions with attention to detail, speed and accuracy; Ability to prioritize, organize and follow through Ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the line Ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions Ability to work with all products and food ingredients involved Ability to use all senses to ensure quality standards are met Ability to differentiate dates Ability to comprehend and follow recipes Education or Certification - • Culinary certification preferred
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! The Haymaker Patio Grill is looking for a full time Chef to lead its kitchen. If you love to cook and want to do it in an incredible mountain setting, please apply. Must have prior management experience and two years experience in a professional kitchen or equivalent. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Abide by and ensure restaurant is in compliance with established health and safety procedures Develop, modify and test recipes; plan and develop with Resort Executive Chef, menus, specialty menus research Oversee or directly supervise all food preparation, quantity and production activities Plan staffing needs and work schedules Oversee or directly supervise all food preparation, quantity and production activities Audit portion control and quality on a continual basis Oversee the proper operation and maintenance of all kitchen equipment at Haymaker Open and close kitchens according to schedule/guidelines/assignments. Assist in the creation, usage, and follow through of prep lists, cleaning list, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS) Meet and exceed all budgetary goals in regards to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Responsible for understanding and ensuring compliance with company policies and procedures and other regulatory requirements Receive food and properly store in correct and allotted areas Attend weekly F & B Manager Meetings Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Perform other tasks, as assigned Minimum skills, experience, education and ability required for this job: High school or GED required Must have a minimum of 2 years experience in a professional kitchen or equivalent Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics (especially of shelf life) Computer skills: knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Prior management experience required Must work at a high pace Problem solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers. Be a consistent role model for company's Service Excellence standards Physical Requirements: Must stand for a prolonged period of time (5+ hours) Must lift approximately 50 lbs. (i.e. a sack of potatoes or stacked supplies) Must handle knives Read, write, and speak fluently in English, Spanish a plus Must be a minimum of 18 years of age Miscellaneous information: Resume required with online application This is a salaried, exempt position and is not subject to overtime pay All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines. The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $58,000 - $65,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Jun 03, 2023
Full time
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! The Haymaker Patio Grill is looking for a full time Chef to lead its kitchen. If you love to cook and want to do it in an incredible mountain setting, please apply. Must have prior management experience and two years experience in a professional kitchen or equivalent. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Abide by and ensure restaurant is in compliance with established health and safety procedures Develop, modify and test recipes; plan and develop with Resort Executive Chef, menus, specialty menus research Oversee or directly supervise all food preparation, quantity and production activities Plan staffing needs and work schedules Oversee or directly supervise all food preparation, quantity and production activities Audit portion control and quality on a continual basis Oversee the proper operation and maintenance of all kitchen equipment at Haymaker Open and close kitchens according to schedule/guidelines/assignments. Assist in the creation, usage, and follow through of prep lists, cleaning list, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS) Meet and exceed all budgetary goals in regards to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Responsible for understanding and ensuring compliance with company policies and procedures and other regulatory requirements Receive food and properly store in correct and allotted areas Attend weekly F & B Manager Meetings Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Perform other tasks, as assigned Minimum skills, experience, education and ability required for this job: High school or GED required Must have a minimum of 2 years experience in a professional kitchen or equivalent Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics (especially of shelf life) Computer skills: knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Prior management experience required Must work at a high pace Problem solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers. Be a consistent role model for company's Service Excellence standards Physical Requirements: Must stand for a prolonged period of time (5+ hours) Must lift approximately 50 lbs. (i.e. a sack of potatoes or stacked supplies) Must handle knives Read, write, and speak fluently in English, Spanish a plus Must be a minimum of 18 years of age Miscellaneous information: Resume required with online application This is a salaried, exempt position and is not subject to overtime pay All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines. The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $58,000 - $65,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Jun 03, 2023
Full time
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Jun 03, 2023
Full time
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Come live the Steamboat Dream and join our culinary team. We are looking for talented individuals with at least four years of professional cooking experience and a minimum of four years as a Culinary Leader. Skiing or Snowboarding at a moderate level is preferred. Apply today and find your Steamboat Dream Job This position is Flex Year Round acting as Four Points Lodge Chef in Winter and Mountain Banquet Chef in Summer. FOUR POINTS: Four Points Lodge is a unique mountain retreat nestled 9,736 feet above sea level. Located atop the Four Points chairlift on Storm Peak, The menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads, pastas, homemade soups, and hot-stone grilled entrees. MOUNTAIN BANQUETS: Multiple venues host weddings, receptions, and events throughout the summer season offering a variety of culinary options that enable clients to customize menus to create their perfect day. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Supervise, coordinate, and participate in the daily operations of kitchen facilities. Assist Director of Culinary regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary Abide by and ensure compliance with established health and safety procedures as well as department/and company policies & procedures. Ensure temperature logs are completed daily, and complete full Food Safety Audit once per week Plan and develop with Director of Culinary, menus for outlets and all specialty menus research, develop, modify, and test recipes Ensure continual training of staff. Motivate and inspire culinary team. Ensure communications are done professionally and daily. Plan staffing needs and work schedules. Conduct training as determined by management Oversee the proper operation and maintenance of all kitchen equipment. Report all observations of damaged/ dangerous equipment. Properly store food and equipment in correct and allotted areas Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Open and close kitchen according to schedule/guidelines/assignments. Create, use, and follow through of prep lists, cleaning list, and closing lists. Oversee and directly supervise all food preparation, quantity, and production activities. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Supervise and coordinate food, supply, equipment, and inventory control purchasing for operation. Coordinate food and menu costing (COGS). Work directly with purchasing agent on par levels and supply management. Meet and exceed all budgetary goals in regard to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Attend weekly food and beverage Manager Meetings Perform other tasks, as assigned Positions on mountain required ability to ride or ski to work Minimum skills, experience, education, and ability required for this job: High School Diploma or GED Associates degree in culinary arts and 2 years of relevant professional cooking experience in resort or high-end facilities, or a combination of education and experience from which-comparable knowledge and skills are acquired Must have a valid driver's license, successfully complete motor vehicle record check, and meet company insurance standards Must have a minimum 4 years' experience Lead Cook or Chef capacity at a restaurant OR equivalent as a Banquet Chef or a Restaurant Chef Prior experience must include strong abilities in all applicable cooking techniques and practices, mastery of a variety of kitchen equipment, mastered knife skills (and can teach others), ability to produce excellent from-scratch products, broad and in-depth professional knowledge, and skills in food preparation, cooking and presentation Prior management experience required: must be able to supervise all stations and operate to standards, to expedite production line during service period, deal effectively with a variety of company personnel and outside vendors, and must have planning, administrative, and budget management experience Must be able to work at a high pace, be a team player, and be able to work well with co-workers, to maintain and influence a positive work environment and motivate others and lead people in correct procedures and follow through Computer skills. Knowledge of Microsoft Outlook, Excel, and Word, as well as Food Trak, preferred Physical Requirements: Must be able to lift approximately 40 lbs. (i.e. a sack of potatoes or stacked supplies) Must be able to stand for long periods of time, standing or walking for up to six hours Extended smell, taste, peripheral sight, color, and depth vision are essential Must be able to work indoors, heat and cold kitchen environment, handle knifes Ability to read, write, and speak fluently in English, Spanish a plus Miscellaneous information: Resume required This position is a salaried exempt position and is not subject to overtime pay Position requires working weekends and holidays as needed All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $55,000 - $62,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! The Haymaker Patio Grill is looking for a full time Chef to lead its kitchen. If you love to cook and want to do it in an incredible mountain setting, please apply. Must have prior management experience and two years experience in a professional kitchen or equivalent. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Abide by and ensure restaurant is in compliance with established health and safety procedures Develop, modify and test recipes; plan and develop with Resort Executive Chef, menus, specialty menus research Oversee or directly supervise all food preparation, quantity and production activities Plan staffing needs and work schedules Oversee or directly supervise all food preparation, quantity and production activities Audit portion control and quality on a continual basis Oversee the proper operation and maintenance of all kitchen equipment at Haymaker Open and close kitchens according to schedule/guidelines/assignments. Assist in the creation, usage, and follow through of prep lists, cleaning list, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS) Meet and exceed all budgetary goals in regards to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Responsible for understanding and ensuring compliance with company policies and procedures and other regulatory requirements Receive food and properly store in correct and allotted areas Attend weekly F & B Manager Meetings Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Perform other tasks, as assigned Minimum skills, experience, education and ability required for this job: High school or GED required Must have a minimum of 2 years experience in a professional kitchen or equivalent Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics (especially of shelf life) Computer skills: knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Prior management experience required Must work at a high pace Problem solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers. Be a consistent role model for company's Service Excellence standards Physical Requirements: Must stand for a prolonged period of time (5+ hours) Must lift approximately 50 lbs. (i.e. a sack of potatoes or stacked supplies) Must handle knives Read, write, and speak fluently in English, Spanish a plus Must be a minimum of 18 years of age Miscellaneous information: Resume required with online application This is a salaried, exempt position and is not subject to overtime pay All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines. The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $58,000 - $65,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
Jun 03, 2023
Full time
Please note, this position is located at Steamboat Resort in Steamboat Springs, CO. Flex Year Round Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! The Haymaker Patio Grill is looking for a full time Chef to lead its kitchen. If you love to cook and want to do it in an incredible mountain setting, please apply. Must have prior management experience and two years experience in a professional kitchen or equivalent. Detailed job description, including responsibilities, work performed, tools or equipment used, etc.: Abide by and ensure restaurant is in compliance with established health and safety procedures Develop, modify and test recipes; plan and develop with Resort Executive Chef, menus, specialty menus research Oversee or directly supervise all food preparation, quantity and production activities Plan staffing needs and work schedules Oversee or directly supervise all food preparation, quantity and production activities Audit portion control and quality on a continual basis Oversee the proper operation and maintenance of all kitchen equipment at Haymaker Open and close kitchens according to schedule/guidelines/assignments. Assist in the creation, usage, and follow through of prep lists, cleaning list, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS) Meet and exceed all budgetary goals in regards to Cost of Goods and Labor expense Ensure enforcement of company appearance and uniform standards Responsible for understanding and ensuring compliance with company policies and procedures and other regulatory requirements Receive food and properly store in correct and allotted areas Attend weekly F & B Manager Meetings Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas Perform other tasks, as assigned Minimum skills, experience, education and ability required for this job: High school or GED required Must have a minimum of 2 years experience in a professional kitchen or equivalent Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics (especially of shelf life) Computer skills: knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Prior management experience required Must work at a high pace Problem solve in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers. Be a consistent role model for company's Service Excellence standards Physical Requirements: Must stand for a prolonged period of time (5+ hours) Must lift approximately 50 lbs. (i.e. a sack of potatoes or stacked supplies) Must handle knives Read, write, and speak fluently in English, Spanish a plus Must be a minimum of 18 years of age Miscellaneous information: Resume required with online application This is a salaried, exempt position and is not subject to overtime pay All Steamboat Ski & Resort Corporation employees are required to follow adapting COVID policies and guidelines. The base salary range below represents the low and high end of the Steamboat Ski & Resort Corporation salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits. Steamboat area base salary range: $58,000 - $65,000 per year Steamboat Ski & Resort Corporation is an Equal Opportunity Employer
