23 jobs found

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Summary: The Sous Chef is responsible for the supervision of Butte's culinary operations and works to provide the best possible guest experience within the restaurant. Trains, coaches, and supervises culinary staff. Assists Restaurant chef in maintenance of recipes, recipe costings, product implementation and delivery. Responsible for the overall cleanliness and sanitation of facility and the delivery of a high quality and properly served food & beverage product. Assists in the maintenance of budgetary guidelines and goals and works to develop a positive public image of Butte's, other culinary departments, and the resort. Essential Job Functions: * Production of a high quality, healthy, food and beverage product. * Maintain clean and sanitary outlet by following HAACP procedures. * Training, coaching and supervision of staff. * Assist in menu costing, standards of procedure, recipes and production processes. * Attain and maintain budgetary guidelines and goals/ * Promote positive professional culinary culture throughout the F&B outlet and the Resort. Job Requirements: * College or Culinary Degree preferred. * Familiarity with Microsoft Office and experience with ordering, costing, and accounting for kitchens required. * Serv Safe certification, or ability to obtain, required. * At least 3 years experience in F&B required. * Minimum of 1 year in Culinary BOH management, or documentation of progressive leadership skills preferred. * Some conversation Spanish preferred. * Ability to work evenings, weekends and holidays required. * Must have Intermediate Skiing/ Riding abilities. We are the wild ones. Free, untamed, unstructured and unlike the others. We are confident in who we are and what we seek. We take bold risks to pursue our passions and live boldly with our choices. Our dedication to our mountains, community, coworkers and guests set us apart and bring us together. Come join us at the end of the road. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 193807

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Cook will be responsible for preparing and cooking food while delivering exceptional guest service to dining guests. The Advanced Cook is also responsible for performing the full range of the most difficult cooking tasks in addition to cooking complex menu items and preparing sauces & glazes to enhance flavors. The Advanced Cook will improvise on established recipes based on availability of ingredients. The Advanced Cook will oversee food preparation and will provide training & guidance to Entry & Intermediate level Cooks. They will suggest, develop & test new recipes and menu items. They may assist with ordering & inventory management. Job responsibilities include but are not limited to: * Oversee kitchen during the Chef and/or Sous Chef's absence, supervising stations and ensuring operating standards are met. * Responsible for production on own station and coordinates with Entry & Intermediate level Cooks on their stations with a high level of kitchen awareness. * Advises Sous Chef, Chef and/or other Management of anticipated problems. * Preps and works assigned stations quickly and cleanly * Follow prep sheets accurately and with a sense of urgency * Prepare food to the specifications of the Chef * Reads, understands and follows recipes and standards * Advises higher level Cooks and/or Managers of anticipated problems * Take orders from customers and cook a variety of foods that require a short preparation time. * Suggestive selling to customers, adding items such as fries with a burger, etc. * Complete orders from steam tables, placing food on guest trays, counters, or guest tables * Grill and garnish hamburgers or other meats such as steaks, chops, etc * Strong knife skills required including the ability to tourne, julienne, brunoise, dice, chop and mince. * Able to execute the following skills to a high standards; sautee, broil, bake, poach and braise. * Clean food preparation equipment, work areas, counters, tables, etc. without supervision * Demonstrate teamwork and cooperation with front of house staff * Ability to communicate effectively and with a sense of urgency * Inspects food preparation and serving areas to ensure observance of safety and sanitary food handling practices. * Takes responsibility for product used in their station and manages it to assure a quality product. * FIFO (first in, first out) rule observed daily in food rotation Job Requirements: * High School Diploma or equivalent * At least 3 years of previous restaurant or culinary service experience * Able to communicate English * Able to lift at least 50 lbs. * Able to stand for long periods of time Preferred Skills: * Culinary degree * Previous supervisory experience * Ability to communicate in Spanish If you're hard working and feel exhilarated serving others, you'll feel right at home in our authentic ski town and world-class mountain resort. As a community of adventurers and discoverers, we deliver an experience of a lifetime to every single guest that visits our mountain town. If you're interested in moving mountains in your career, come work with us at Breckenridge where you'll instantly feel at home. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 192591

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Cook is responsible for ensuring that all culinary food preparation is produced according to the Executive Chef's high standards for quality, visual appeal and consistency. Capable of multi-tasking and completing Cook II's needs in a timely manner, according to the menu specifications and BEO requirements. Works with the highest quality products available and creates outstanding food items. Responsibilities include, but are not limited to: : * Supervise and direct training in food production areas * Ensure that SOP's are followed * Ensure that company policies are in effect, including but not limited to: clean as you go, proper uniform worn, month end inventories taken, safety training on food handling equipment, and accident reports written * Follow requisition of food items policy * Ensure that BEO's are priced on a daily basis * Update use records * Follow-up on production charts to ensure no over producing and waste * Follow-up on taste panels * Assign production and preparation levels based on projected business forecast * Indicate plans to work out any leftovers or dead items * Ensures that all records are complete * Check products to see that all standards are met * Check products to see that they are properly rotated * Monitor raw materials inventory, and inform sous chef when items run low Qualifications: * Culinary Degree/certificate. -preferred * Proficient computer skills in Word, Excel, Outlook and POS systems. -preferred * Must have Current certification in the state Professional Food Handler Program. -required * 5+ years of experience in a culinary position in an upscale, high volume hotel/resort or restaurant. -preferred * Must be willing to purchase and wear slip resistant shoes within the first week of work. -required * Must be able to communicate effectively in English. -required * English/Spanish Bilingual. -preferred * Must be able to lift 50 pounds. -required * Must be able to stand and walk for up to 8 hours. -required * Must be able stoop, kneel, crouch and crawl. -required * Must be able to work holidays, weekends and evenings. -required One Job - Double the Benefits. Working for the Marriott at Vail gives you access to the phenomenal mountain town that is Vail, CO and all the perks that come with being a Vail Resorts Employee (Free Ski Pass, discounted lodging at all Vail properties, discounts on retail items and FB locations). Not only that, but take advantage of the Marriott team member benefits (discounted room rates at all Marriott's nation-wide) to truly get the most out of your hospitality experience. Come join our team of incredible people with passion for customer service and making sure everyone checking in feels like they are home. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 192268

Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN

Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in?our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter?s) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). ? JB.0.00.LN

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. The Advanced Cook is responsible for ensuring that all culinary food preparation is produced according to the Executive Chef's high standards for quality, visual appeal and consistency. Capable of multi-tasking and completing Cook II's needs in a timely manner, according to the menu specifications and BEO requirements. Works with the highest quality products available and creates outstanding food items. Responsibilities include, but are not limited to: * Supervise and direct training in food production areas * Ensure that SOP's are followed * Ensure that company policies are in effect, including but not limited to: clean as you go, proper uniform worn, month end inventories taken, safety training on food handling equipment, and accident reports written * Follow requisition of food items policy * Ensure that BEO's are priced on a daily basis * Update use records * Follow-up on production charts to ensure no over producing and waste * Follow-up on taste panels * Assign production and preparation levels based on projected business forecast * Indicate plans to work out any leftovers or dead items * Ensures that all records are complete * Check products to see that all standards are met * Check products to see that they are properly rotated * Monitor raw materials inventory, and inform sous chef when items run low Qualifications: * Culinary Degree/certificate. -preferred * Proficient computer skills in Word, Excel, Outlook and POS systems. -preferred * Must have Current certification in the state Professional Food Handler Program. -required * 5+ years of experience in a culinary position in an upscale, high volume hotel/resort or restaurant. -preferred * Must be willing to purchase and wear slip resistant shoes within the first week of work. -required * Must be able to communicate effectively in English. -required * English/Spanish Bilingual. -preferred * Must be able to lift 50 pounds. -required * Must be able to stand and walk for up to 8 hours. -required * Must be able stoop, kneel, crouch and crawl. -required * Must be able to work holidays, weekends and evenings. -required One Job - Double the Benefits. Working for the Marriott at Vail gives you access to the phenomenal mountain town that is Vail, CO and all the perks that come with being a Vail Resorts Employee (Free Ski Pass, discounted lodging at all Vail properties, discounts on retail items and FB locations). Not only that, but take advantage of the Marriott team member benefits (discounted room rates at all Marriott's nation-wide) to truly get the most out of your hospitality experience. Come join our team of incredible people with passion for customer service and making sure everyone checking in feels like they are home. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 192408

Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN

Our Exciting Work Environment Grounded in a foundation of family ownership for over 100 years, Delaware North has earned a reputation as one of the most admired family-owned hospitality companies in the world. At MetLife Stadium, we provide food and beverage concessions, luxury suites catering, and retail for our partners, the New York Giants and New York Jets. Yes! You read that correctly: TWO football teams! In addition, MetLife Stadium hosts a variety of concerts and family shows throughout the year. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be! The ideal candidate will act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsibilities The successful associate will be responsible for daily supervision and production of all concessions and clubs operations including game and non-game day events. The Executive Sous Chef supervises and works to develop the culinary staff at the property Maintains knowledge of local competition and general industry trends Ensures culinary staff adheres to all Delaware North policies and procedures, Food Safety standards, GuestPath standards and all other policies and procedures Training and developing of staff Responsible for the procurement of all food products while following company specifications Oversees weekly and monthly inventories Ability to control food waste and identify opportunities for improvement of food/labor costs Ensures that all progressive disciplinary procedures are followed as outlined by Delaware North and that all employees under him/her are given fair and equitable treatment Creates a highly functional, teamwork-orientated back of house team Qualifications Three to Five years Culinary Arts experience, including previous experience in a management role. More specifically, experience in a high-volume operation; experience supervising personnel. Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue's concept. Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures Knowledge of basic accounting procedures Excellent Organization skills and Multitasking Ability to coach, develop and train others Ability to follow and write bulk recipes for production and service Serve Safe Certification required Must obtain ACF certification within 2 years of employment Candidate is required to take a culinary practical Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round Job Type: Full Time Location: Breckenridge - DoubleTree by Hilton Job Summary: The DoubleTree by Hilton Breckenridge is a 208 room hotel property located at the base of Peak 9 at Breckenridge ski resort. The Food and Beverage operation consist of a centralized kitchen, 1 FSR; 9600 Kitchen, a 2 meal period/day operation, 1 QSR; Made Market, 3 meal periods with room service and 17,000 square feet of Conference Service space. The Executive Sous Chef position manages daily operations of the Centralized kitchen with a focus on ensuring efficient, safe and profitable food service. The Executive Chef will oversee this position. They will work together to ensure the success of daily food operations of hotel restaurant, group and events and the Made Market including budgeting, ordering and receiving, food production, menu creation, overseeing and training kitchen staff, administrative responsibilities and maintaining high guest service scores and restaurant ratings. Job Responsibilities: * Work in a collaborative manner with Director of Food and Beverage and other property/company stakeholders to grow business and reputation of 9600 kitchen, Made market and Banquet operations * Manage to budgeted food, labor, and expenses * Manage food costs through purchasing practices, proper costing of menu items and minimum product loss * Work with the Executive Chef to develop menus and recipes, willingness and ability to adapt to changing trends and restaurant theme/concept * Supervise all kitchen staff in the proper preparation, presentation and service of food served * Work in collaboration with conference services on event functions and weddings, providing superior F&B product for all event/group business at the DoubleTree * Build restaurant reputation as well as gain high reviews and ratings through great tasting, aesthetically pleasing food served in a timely manner * Purchase and receive all food products and manage rotating stock as needed * Conduct and process accurate inventories of food and supplies in the allotted time monthly * Follow and enforce company guidelines and policies * Create a positive, fun and productive work environment for front and back of house * Place orders using the Coupa computerized purchasing system * Maintain a safe working environment by adhering to safety policies and conducting regular safety talks with staff * Direct kitchen staff in maintenance of all kitchen and storage areas in a clean and orderly condition * Adhere to all food safety and health department guidelines for food production and storage * Actively promote and follow Hilton Brand Standards in all Food and Beverage operations as well as throughout the hotel * Hire, schedule and separate employees while keeping labor cost within budget * Provide candid, consistent and fair employee feedback through SuccessFactors Performance Assessments, coaching, and disciplinary action * Communicate and handle personnel issues and concerns * Must be knowledgeable of all facility opening and closing procedures * Other duties as assigned Qualifications: Required: * Minimum 5 years of culinary experience * Minimum 3 years supervisory experience * History of growing revenue in operations * ServSafe certified Preferred: * Sous chef management experience * Bachelor Degree is preferred, a combination of practical experience and education will be considered as an alternate Enjoy the perks of a DoubleTree Employee and a Vail Resorts employee with just one job. Our staff at the DoubleTree gets twice the reward by holding only one job. Part of the Vail Resorts Family and DoubleTree team member, you reap the benefits of both companies (free ski pass for all Vail Resorts operated properties and all the lodging discounts for DoubleTrees nationwide). The staff at The DoubleTree live up to the brand's reputation by offering a warm and welcoming stay to every guest. There is a high expectation of phenomenal customer service but it comes with a high reward of amazing team members. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 189528

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round (10 month) Job Type: Full Time Location: Beaver Creek - The Osprey Job Summary The Sous Chef at The Osprey is a manager in a high end-fast paced culinary environment. This position will oversee all aspects of the culinary operation that include: Osprey Restaurant, banquets, in-room dining, pastry, garde manager, special events and employee meals. The Sous Chef will be expected to adhere to all RockResorts brand standards to ensure that all guests have an outstanding culinary experience. Job Responsibilities * Ensure that all Resort guests have the highest quality culinary experience while maintaining a profitable food and beverage division that is in line with brand standards * Oversee the Stewarding department and responsible for maintaining all health department standards, brand standards and safety standards * Manage financial expectations of the Resort through implementation of daily labor and cost controls * Capable of motivating a team to meet the department and resort goals * Exhibit a professional demeanor through appearance and maintaining a positive attitude towards all co-workers, managers and guests * Capable of being a cohesive member to the culinary/kitchen team * Keep all work stations neat and clean, including coolers and walk-ins * Properly store/cover and rotate all food items and products to ensure freshness and reduce food waste * Receive food product and dry goods for the kitchen and properly account for such deliveries * Prepare food according to standardized recipes and portion controls * Assist in prepping all kitchen lines and re-stocking the lines as needed Job Requirements Required: * High School diploma or equivalent * Current certification in state Professional Food Handler Program * Previous culinary experience * Four years of culinary experience as a Line Cook in an upscale, high volume hotel/resort or restaurant * Prior management/supervisory experience * Must be able to communicate effectively in English both written and verbal * Must be able to lift 50 lbs. * Must be willing to work weekends and holidays Preferred: * Culinary degree/certificate * Computer proficiency * Prior experience using Word, Excel and Outlook * Ability to communicate in Spanish Staff Housing: We are currently in a position to offer Staff Accommodation to the candidate that is successful in their application for this role. If you are invited to interview for this position please feel free to ask for more information about Staff Accommodation and our availability. We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181478

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round (10 month) Job Type: Full Time Location: Beaver Creek - The Osprey Job Summary The Sous Chef at The Osprey is a manager in a high end-fast paced culinary environment. This position will oversee all aspects of the culinary operation that include: Osprey Restaurant, banquets, in-room dining, pastry, garde manager, special events and employee meals. The Sous Chef will be expected to adhere to all RockResorts brand standards to ensure that all guests have an outstanding culinary experience. Job Responsibilities * Ensure that all Resort guests have the highest quality culinary experience while maintaining a profitable food and beverage division that is in line with brand standards * Oversee the Stewarding department and responsible for maintaining all health department standards, brand standards and safety standards * Manage financial expectations of the Resort through implementation of daily labor and cost controls * Capable of motivating a team to meet the department and resort goals * Exhibit a professional demeanor through appearance and maintaining a positive attitude towards all co-workers, managers and guests * Capable of being a cohesive member to the culinary/kitchen team * Keep all work stations neat and clean, including coolers and walk-ins * Properly store/cover and rotate all food items and products to ensure freshness and reduce food waste * Receive food product and dry goods for the kitchen and properly account for such deliveries * Prepare food according to standardized recipes and portion controls * Assist in prepping all kitchen lines and re-stocking the lines as needed Job Requirements Required: * High School diploma or equivalent * Current certification in state Professional Food Handler Program * Previous culinary experience * Four years of culinary experience as a Line Cook in an upscale, high volume hotel/resort or restaurant * Prior management/supervisory experience * Must be able to communicate effectively in English both written and verbal * Must be able to lift 50 lbs. * Must be willing to work weekends and holidays Preferred: * Culinary degree/certificate * Computer proficiency * Prior experience using Word, Excel and Outlook * Ability to communicate in Spanish Staff Housing: We are currently in a position to offer Staff Accommodation to the candidate that is successful in their application for this role. If you are invited to interview for this position please feel free to ask for more information about Staff Accommodation and our availability. We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181478

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round (10 month) Job Type: Full Time Location: Beaver Creek - The Osprey Job Summary The Sous Chef at The Osprey is a manager in a high end-fast paced culinary environment. This position will oversee all aspects of the culinary operation that include: Osprey Restaurant, banquets, in-room dining, pastry, garde manager, special events and employee meals. The Sous Chef will be expected to adhere to all RockResorts brand standards to ensure that all guests have an outstanding culinary experience. Job Responsibilities * Ensure that all Resort guests have the highest quality culinary experience while maintaining a profitable food and beverage division that is in line with brand standards * Oversee the Stewarding department and responsible for maintaining all health department standards, brand standards and safety standards * Manage financial expectations of the Resort through implementation of daily labor and cost controls * Capable of motivating a team to meet the department and resort goals * Exhibit a professional demeanor through appearance and maintaining a positive attitude towards all co-workers, managers and guests * Capable of being a cohesive member to the culinary/kitchen team * Keep all work stations neat and clean, including coolers and walk-ins * Properly store/cover and rotate all food items and products to ensure freshness and reduce food waste * Receive food product and dry goods for the kitchen and properly account for such deliveries * Prepare food according to standardized recipes and portion controls * Assist in prepping all kitchen lines and re-stocking the lines as needed Job Requirements Required: * High School diploma or equivalent * Current certification in state Professional Food Handler Program * Previous culinary experience * Four years of culinary experience as a Line Cook in an upscale, high volume hotel/resort or restaurant * Prior management/supervisory experience * Must be able to communicate effectively in English both written and verbal * Must be able to lift 50 lbs. * Must be willing to work weekends and holidays Preferred: * Culinary degree/certificate * Computer proficiency * Prior experience using Word, Excel and Outlook * Ability to communicate in Spanish Staff Housing: We are currently in a position to offer Staff Accommodation to the candidate that is successful in their application for this role. If you are invited to interview for this position please feel free to ask for more information about Staff Accommodation and our availability. We're looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 181478

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Job Classification: Year Round (10 month) Job Type: Full Time Location: Keystone - Tap House Job Summary We are seeking a Sous Chef for the 9280 Tap House in Keystone, CO. The Sous Chef will report directly to the Senior Manager, and will supervise daily operations of the kitchen and staff in accordance with defined food program to set standards. Job Responsibilities * Supervise and develop kitchen staff * Create a team atmosphere and lead by example * Assist with hiring, retaining, and at times disciplining employees * Help Supervise daily operations and employees * Total organization of all prep list's for the day and evening * Communicate with front of the house and follow detailed instructions - both oral and written * Maintain a safe environment in the kitchen and also behind the service line * Train new kitchen staff members on the functionality of the kitchen * Train staff on company safety procedures and maintain safety logs for the restaurants * Take responsibility and pride for the product used and manage it to assure a quality product and cost efficient utilization * Must practice good personal hygiene and safe food handling skills * Help maintain all par levels for the kitchen * Assist in creating schedules for the coming weeks * Assist in all aspects of ordering * End of the month inventory procedures * Making sure every plate put out is of top quality and the line is executed with precision and organization * Supervise employees during production and service for private parties * Other duties as assigned Job Requirements * Proficient in all aspects of production * Serv Safe certificate or similar credentials * Able to set up line station quickly and expedite orders for service * Excellent communication skills, including ability to train staff members * Strong management skills * Team-oriented attitude * Valid US Driver's License * Able to lift and carry up to 50 lbs - * Able to work in a hot kitchen environment up to 8 hours during a shift * Able to speak, and hear directions in a loud kitchen environment * Able to work weekends and holidays as necessary * Able to stand up to 8 hours during a shift We're looking for team members who are passionate about their work and the world around them, who take pride in ensuring our guests receive the best possible service and who bring a sense of self and fun to all they do. Life at 9,280 feet in the sky is a little different. With our crisp Rocky Mountain air and boundless options for adventure and exploration, you can join a community who loves where they live and loves what they do. Keystone will be your home away from home; a place where friendliness, an eye for detail and unmatched guest service is the foundation of our Culture. Come join our team - where A Mountain of Possibilities awaits. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 186647

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Responsible for ensuring that all culinary food preparation is produced according to the Executive Chef's high standards for quality, visual appeal and consistency. Capable of multi-tasking and completing tasks in a timely manner, according to the menu specifications and BEO requirements. Works with the highest quality products available and creates outstanding food items. Essential Job Functions: * Represents the food production on a daily basis. * Ensures that SOP's are followed. * Enforces company policies ensuring they are in effect, including but not limited to: clean as you go, proper uniform worn, month end inventories taken, safety training on food handling equipment; accident reports written. * Payroll procedures and time cards followed to include management only authorization of overtime. * Follow requisition of food items policy. * BEO's costed on daily basis. * Recipe cards developed, followed and used in conjunction with use records. * Update use records as needed. * Follow-up on production charts to ensure no over producing and waste. * Follow-up on taste panels. * Assigns production and preparation levels based on projected business forecast. * Indicates plan to work out any leftovers or dead items. * Supervises and directs training in food production areas. * Checks to see appropriate records are complete. * Checks products to see that standards are being met. * Checks products to see that they are properly rotated. * Checks raw materials inventories to ensure no lack of hard to buy luxury items and directs these to the sous chef. * All other projects as requested by supervisors. Job Requirements * Culinary Degree/certificate preferred * Proficient computer skills in Word, Excel, Outlook and POS systems preferred * Must have Current certification in the state Professional Food Handler Program * 2 years of experience in a culinary position in an upscale, high volume hotel/resort or restaurant preferred * Must be able to communicate effectively in English, English/Spanish Bilingual preferred * Must be able to lift 50 pounds * Must be able to stand and walk for up to 8 hours * Must be able stoop, kneel, crouch and crawl * Must be able to work holidays, weekends and evenings * 2 satisfactory references required One Job - Double the Benefits. Working for the Marriott at Vail gives you access to the phenomenal mountain town that is Vail, CO and all the perks that come with being a Vail Resorts Employee (Free Ski Pass, discounted lodging at all Vail properties, discounts on retail items and FB locations). Not only that, but take advantage of the Marriott team member benefits (discounted room rates at all Marriott's nation-wide) to truly get the most out of your hospitality experience. Come join our team of incredible people with passion for customer service and making sure everyone checking in feels like they are home. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 189967

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Responsible for ensuring that all culinary food preparation is produced according to the Executive Chef's high standards for quality, visual appeal and consistency. Responsible for all preparation and all aspects of the kitchen in the absence of the Executive Chef. Capable of multi-tasking and completing all cooks needs in a timely manner, according to the menu specifications and BEO requirements. Works with the highest quality products available and creates outstanding food items Essential Job Functions: * Represents the food production on a daily basis. * Ensures that SOP's are followed. * Enforces company policies ensuring they are in effect, including but not limited to: clean as you go, proper uniform worn, month end inventories taken, safety training on food handling equipment; accident reports written. * Payroll procedures and time cards followed to include management only authorization of overtime. * Follow requisition of food items policy. * BEO's costed on daily basis. * Recipe cards developed, followed and used in conjunction with use records. * Update use records as needed. * Follow-up on production charts to ensure no over producing and waste. * Follow-up on taste panels. * Assigns production and preparation levels based on projected business forecast. * Indicates plan to work out any leftovers or dead items. * Supervises and directs training in food production areas. * Checks to see appropriate records are complete. * Checks products to see that standards are being met. * Checks products to see that they are properly rotated. * Checks raw materials inventories to ensure no lack of hard to buy luxury items and directs these to the sous chef. * All other projects as requested by supervisors. Job Requirements * Culinary Degree/certificate preferred * Proficient computer skills in Word, Excel, Outlook and POS systems preferred * Must have Current certification in the state Professional Food Handler Program * 5+ years of experience in a culinary position in an upscale, high volume hotel/resort or restaurant preferred * Supervisory experience required * Must be able to communicate effectively in English, English/Spanish Bilingual preferred * Must be able to lift 50 pounds * Must be able to stand and walk for up to 8 hours * Must be able stoop, kneel, crouch and crawl * Must be able to work holidays, weekends and evenings * Must have 2 satisfactory references * In-person interviews required One Job - Double the Benefits. Working for the Marriott at Vail gives you access to the phenomenal mountain town that is Vail, CO and all the perks that come with being a Vail Resorts Employee (Free Ski Pass, discounted lodging at all Vail properties, discounts on retail items and FB locations). Not only that, but take advantage of the Marriott team member benefits (discounted room rates at all Marriott's nation-wide) to truly get the most out of your hospitality experience. Come join our team of incredible people with passion for customer service and making sure everyone checking in feels like they are home. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 189911

Free meals! Free onsite parking! Era Living is seeking a full-time Sous Chef to become the newest member of our Culinary Services team located in our University House Issaquah Community, Issaquah, WA. Competitive Compensation and a Complete Benefits Package including: Company Sponsored Health Plan 401k with Generous Employer Match Vacation & Sick Leave Leadership & Longevity Bonuses Employee Discount Programs Employee Assistance Program The advantages of an environment that supports your development and recognizes your achievements! Primary Responsibilities: The Sous Chef is a lead position in the kitchen, responsible for preparing and serving food, ordering and inventory. Plans and create menus with Executive Chef. Manage a team of employees for dining for our guests. Knowledge, Skills, and Abilities: Minimum of 3 years cooking experience in high volume food service. Washington State Food Card within two weeks of hire. ServSafe certification within three months of hire. Prior food service experience in hospitality or health care, preferred. Ability to pass DSHS background check, required. About Era Living: If you are passionate about improving the quality of life for older adults and exemplify a values based approach to your work, demonstrating integrity, credibility, consistency, strong team orientation, and outstanding communication, we welcome your application! Era Living has been voted #4 Best Place to Work in Seattle 2017 (CityVoter's) and Top 5 BEST Places to Work in 2014 & 2015 (King5 Best of Western Washington!). JB.0.00.LN

Marshfield Country Club is recognized as one of the region's premier private golf clubs. The Club is situated in the seaside community of Marshfield, MA. The club provides its members with a touch of elegance in the casual surroundings indicative of Marshfield Country Club life. The club will be celebrating its Centennial in 2022 with a number of special events to commemorate such an occasion. Position Description: Marshfield Country Club is seeking a talented, enthusiastic and creative Executive Chef to oversee all kitchen operations for Grille Room dining, member events, and a growing function business. The $1. 3M Food and Beverage department is open 11 months during the year with a vibrant calendar of events for our members, seasonal menu rotations for a la carte dining in a predominately make from scratch kitchen, and an increasing function business ranging from small intimate affairs and weddings or off-site catered affairs. Candidate Qualifications: The next Marshfield Country Club Chef must possess the ability to provide a fine dining as well as a causal a la carte and banquet experience to members and guests. The ideal candidate must have familiarity with a restaurant, hotel or Club kitchen with either 2 years prior Chef experience or 10+ years of diversified kitchen leadership experience such as Chef de Cuisine, Sous Chef or Banquet Chef. Culinary Degree from an accredited school is required as is certification in food safety. In addition to education and experience, we are looking for an individual who can lead by example, manage, train, and motivate the kitchen staff to achieve the highest standards and provide consistent quality on a daily basis. Member satisfaction and engagement is paramount. The ideal candidate will have a professional history which shows their attention to detail, reflects the highest standards of sanitation and safety, and highlights their ability to inspire their staff to approach these standards with the same level of focus. The Chef ensures the team creates and updates menus often, incorporates interesting daily specials and will cater to members' dietary restrictions and desires. The Chef should have a proven track record of budgeting and controlling food and labor costs and should be adept at creating and managing budgets. They will also be responsible for food purchase specifications to control food quality and costs, and will work as a strategic and operational partner with the MCC management team to ensure good communication, superior internal and external customer relationships and high performance teamwork. Nights, weekends and holidays are a requirement for this position. Salary & Benefits: We offer a competitive salary, health benefit package, life insurance, vacation and sick days, simple IRA and bonus commensurate with performance and member satisfaction. Please send resume with cover letter to: or Daniel Hall Manager Marshfield Country Club P.O. Box 635 Marshfield, MA 02050

Executive Chef Reports to: Direct - General Manager Indirect - Food and Beverage Committee, Board of Directors Supervises : Banquet Chef, Sous Chef; Pastry Chef, all other kitchen personnel Classification : Education and/or Experience Bachelor's degree in Culinary Arts and/other Hospitality Management degree and eight years food production and management experience; or 10 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. Job Knowledge, Core Competencies and Expectations The Executive Chef oversees the day -to-day culinary operations of the kitchen. Ensures the kitchen consistently provides guests with excellent food and professional service. Keeps the General Manager informed of all operational aspects of the business. Establishes a close working relationship with the Management Team, the Operations Leadership Team, and the entire front and back of the house staff. Exceptional cooking skills. Plans and monitors all food-production-related costs. Plans menus. Develops food purchase specifications and standard recipes. Maintains food quality and sanitation standards. Ability to pair/match wine and food and develops a wine list with the Food and Beverage Director. Knowledge of and ability to perform required role during emergency situations. Extensive wine knowledge preferred. Experience around dealing with Board of Health inspections. Expected hours to be on duty are 50-60 hours a week. Job Summary (Essential Functions) Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises productions and pastry staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. Responsible for the overall morale of kitchen staff. Job Tasks/Duties Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pasty production departments. Employee schedules to be posted a minimum of two weeks in advance. Plans menus with Food and Beverage Director for all food outlets in the club and for special occasions and events. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Achieves budgeted food costs and labor costs, which are directly tied to compensation bonus. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation that help assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the Events Director/Manager about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluates food products to assure that quality standards are consistently attained. Takes monthly inventory of all food items used in the sales of food. Daily inventories of meat and other high cost menu items taken to monitor any loss. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests. Plans and manages the employee meal program. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Recruits and makes selection decisions; evaluates job performance of kitchen staff, coaches, rewards and disciplines staff in a fair and legal manner. Perform employee evaluations at a minimum, annually with feedback for improvement, if needed. Recommends compensation rates and increases for kitchen staff. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service line-ups and meetings. Motivates and develops staff, including cross-training and promotion of personnel. Periodically visits dining area to welcome members. Host taste panels to access feasibility of proposed menu items. Reviews and approves product purchase specifications. Establishes buffet presentations. Maintains physical presence during times of high business volume. Implements safely training programs; manages OSHA-related aspects of the kitchen safety and maintains MSDSs in easily accessible location. Understands and consistently follows proper sanitation practices including those for personal hygiene. Undertakes special projects as assigned by the General Manager and Food & Beverage Committee. Arrange for proper management coverage in his/her absence. Responsible to insure a properly trained manager is on duty during ALL operational hours. Ensures that staffing levels are maintained and adjusted to meet or exceed customer needs. Responsible for proper and legal termination, if required. Responsible for keeping staff trained on all aspects of their job and club policy. Ensures excellence in service in all areas, including special events, unusual arrangement requirements, and responsiveness on a daily basis. Establishes and maintains sufficient par levels of food, dishes, and other supplies for the restaurant to operate efficiently. Licenses and Special Requirements Certification from American Culinary Association or other professional hospitality association. Food safety certification. Conforms to all Federal, State and local laws governing employee scheduling and wages. Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment. Ability to read paperwork, computer monitors and perform data entry. Willing to cross-over and participate in other departments with the club. Seeks approval by the General Manager for accepting any gifts from vendors or suppliers.

Executive Chef Reports to: Direct - General Manager Indirect - Food and Beverage Committee, Board of Directors Supervises : Banquet Chef, Sous Chef; Pastry Chef, all other kitchen personnel Classification : Education and/or Experience Bachelor's degree in Culinary Arts and/other Hospitality Management degree and eight years food production and management experience; or 10 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. Job Knowledge, Core Competencies and Expectations The Executive Chef oversees the day -to-day culinary operations of the kitchen. Ensures the kitchen consistently provides guests with excellent food and professional service. Keeps the General Manager informed of all operational aspects of the business. Establishes a close working relationship with the Management Team, the Operations Leadership Team, and the entire front and back of the house staff. Exceptional cooking skills. Plans and monitors all food-production-related costs. Plans menus. Develops food purchase specifications and standard recipes. Maintains food quality and sanitation standards. Ability to pair/match wine and food and develops a wine list with the Food and Beverage Director. Knowledge of and ability to perform required role during emergency situations. Extensive wine knowledge preferred. Experience around dealing with Board of Health inspections. Expected hours to be on duty are 50-60 hours a week. Job Summary (Essential Functions) Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises productions and pastry staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. Responsible for the overall morale of kitchen staff. Job Tasks/Duties Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pasty production departments. Employee schedules to be posted a minimum of two weeks in advance. Plans menus with Food and Beverage Director for all food outlets in the club and for special occasions and events. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Achieves budgeted food costs and labor costs, which are directly tied to compensation bonus. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation that help assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the Events Director/Manager about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluates food products to assure that quality standards are consistently attained. Takes monthly inventory of all food items used in the sales of food. Daily inventories of meat and other high cost menu items taken to monitor any loss. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests. Plans and manages the employee meal program. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Recruits and makes selection decisions; evaluates job performance of kitchen staff, coaches, rewards and disciplines staff in a fair and legal manner. Perform employee evaluations at a minimum, annually with feedback for improvement, if needed. Recommends compensation rates and increases for kitchen staff. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service line-ups and meetings. Motivates and develops staff, including cross-training and promotion of personnel. Periodically visits dining area to welcome members. Host taste panels to access feasibility of proposed menu items. Reviews and approves product purchase specifications. Establishes buffet presentations. Maintains physical presence during times of high business volume. Implements safely training programs; manages OSHA-related aspects of the kitchen safety and maintains MSDSs in easily accessible location. Understands and consistently follows proper sanitation practices including those for personal hygiene. Undertakes special projects as assigned by the General Manager and Food & Beverage Committee. Arrange for proper management coverage in his/her absence. Responsible to insure a properly trained manager is on duty during ALL operational hours. Ensures that staffing levels are maintained and adjusted to meet or exceed customer needs. Responsible for proper and legal termination, if required. Responsible for keeping staff trained on all aspects of their job and club policy. Ensures excellence in service in all areas, including special events, unusual arrangement requirements, and responsiveness on a daily basis. Establishes and maintains sufficient par levels of food, dishes, and other supplies for the restaurant to operate efficiently. Licenses and Special Requirements Certification from American Culinary Association or other professional hospitality association. Food safety certification. Conforms to all Federal, State and local laws governing employee scheduling and wages. Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment. Ability to read paperwork, computer monitors and perform data entry. Willing to cross-over and participate in other departments with the club. Seeks approval by the General Manager for accepting any gifts from vendors or suppliers.

Executive Chef Reports to: Direct - General Manager Indirect - Food and Beverage Committee, Board of Directors Supervises : Banquet Chef, Sous Chef; Pastry Chef, all other kitchen personnel Classification : Education and/or Experience Bachelor's degree in Culinary Arts and/other Hospitality Management degree and eight years food production and management experience; or 10 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. Job Knowledge, Core Competencies and Expectations The Executive Chef oversees the day -to-day culinary operations of the kitchen. Ensures the kitchen consistently provides guests with excellent food and professional service. Keeps the General Manager informed of all operational aspects of the business. Establishes a close working relationship with the Management Team, the Operations Leadership Team, and the entire front and back of the house staff. Exceptional cooking skills. Plans and monitors all food-production-related costs. Plans menus. Develops food purchase specifications and standard recipes. Maintains food quality and sanitation standards. Ability to pair/match wine and food and develops a wine list with the Food and Beverage Director. Knowledge of and ability to perform required role during emergency situations. Extensive wine knowledge preferred. Experience around dealing with Board of Health inspections. Expected hours to be on duty are 50-60 hours a week. Job Summary (Essential Functions) Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets. Develops menus, food purchase specifications and recipes. Supervises productions and pastry staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. Responsible for the overall morale of kitchen staff. Job Tasks/Duties Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pasty production departments. Employee schedules to be posted a minimum of two weeks in advance. Plans menus with Food and Beverage Director for all food outlets in the club and for special occasions and events. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Achieves budgeted food costs and labor costs, which are directly tied to compensation bonus. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation that help assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the Events Director/Manager about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluates food products to assure that quality standards are consistently attained. Takes monthly inventory of all food items used in the sales of food. Daily inventories of meat and other high cost menu items taken to monitor any loss. Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests. Plans and manages the employee meal program. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Recruits and makes selection decisions; evaluates job performance of kitchen staff, coaches, rewards and disciplines staff in a fair and legal manner. Perform employee evaluations at a minimum, annually with feedback for improvement, if needed. Recommends compensation rates and increases for kitchen staff. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service line-ups and meetings. Motivates and develops staff, including cross-training and promotion of personnel. Periodically visits dining area to welcome members. Host taste panels to access feasibility of proposed menu items. Reviews and approves product purchase specifications. Establishes buffet presentations. Maintains physical presence during times of high business volume. Implements safely training programs; manages OSHA-related aspects of the kitchen safety and maintains MSDSs in easily accessible location. Understands and consistently follows proper sanitation practices including those for personal hygiene. Undertakes special projects as assigned by the General Manager and Food & Beverage Committee. Arrange for proper management coverage in his/her absence. Responsible to insure a properly trained manager is on duty during ALL operational hours. Ensures that staffing levels are maintained and adjusted to meet or exceed customer needs. Responsible for proper and legal termination, if required. Responsible for keeping staff trained on all aspects of their job and club policy. Ensures excellence in service in all areas, including special events, unusual arrangement requirements, and responsiveness on a daily basis. Establishes and maintains sufficient par levels of food, dishes, and other supplies for the restaurant to operate efficiently. Licenses and Special Requirements Certification from American Culinary Association or other professional hospitality association. Food safety certification. Conforms to all Federal, State and local laws governing employee scheduling and wages. Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment. Ability to read paperwork, computer monitors and perform data entry. Willing to cross-over and participate in other departments with the club. Seeks approval by the General Manager for accepting any gifts from vendors or suppliers.