24 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. The Sous Chef will work closely with the Resort Executive Chef and management team in all daily functions of restaurant service to ensure guest satisfaction through supervision of employees and exceptional service to guests. Oversees and is able to work all stations in the kitchen. Suggests, develops and tests new recipes and menu items. Assists with ordering and inventory management. Responsibilities: * Training staff to, and maintaining all Kirkwood Mountain Dinning and Environmental Health Department standards. Holding employees accountable for all VR policies. * Organizes kitchen and maintains all sanitation and safety policies and documentations. * Responsible for outlet food costs. Monitors food portioning, preparation and waste to control costs. Responsible for staffing location appropriate to business levels. * Works with Executive Chef to create interesting, flavorful and executable menus. Ensures all recipes are adhered to and produced consistently and safely. Consistently maintains a high level of food quality. * Strong ability to professionally manage and motivate seasonal staff. Demonstrate an upbeat, positive attitude and have an ability to problem-solve. * Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products. Inspecting all current products for freshness and proper documentation of any waste. Ensures proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming product. * Ensures daily prep/pull list is completed and BOH operations are adequately prepared for anticipated business levels. Ensures plate portioning and presentation are consistent. * Will take part in & perform all inventories to ensure that all products are accurately counted and recorded. * Proficiency with computer software for the following: ordering, inventory, scheduling, time & labor. Kirkwood is for those that embrace the big mountain lifestyle and are as passionate about skiing and riding as they are about creating amazing experiences for our guests. Magical, raw, expansive and remote…Kirkwood is the stuff of legend. We're famous for legendary snowfall, challenging inbounds terrain, backcountry guided tours and premier avalanche education programs. Those that come here come for an adventure unique to Kirkwood! Join our close-knit team working at one of the most stunning alpine resorts in the country. No transportation? Don't want to make the drive? No problem! We have an employee shuttle that runs EVERYDAY from South Lake Tahoe to Kirkwood, free of cost! We encourage all employees who don't want to make the commute themselves to jump on the shuttle, sit back and relax, on their way to work! OR If you would prefer to drive AND want to make some extra cash, you will definitely want to participate in our Employee Carpool Program! Make up to $25.00 a DAY just for driving your fellow employees to work! 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 176620

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 175892

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 175892

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 171641

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 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

Our Exciting Work EnvironmentGrounded 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 operations including game and non-game day events. The Executive Sous Chef supervises and works to develop the culinary staff at the property Responsible for the preparation and production of food to be served throughout the facility, and any special culinary events (i.e., banquets, parties, etc.) 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. 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 Take your career beyond the ordinary-to the extraordinary. 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, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. 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

Biaggi's is always looking for passionate people to help us create the ultimate dining experience. We need your talents and leadership to join our culinary team that takes pride in preparing and extensive selection of house-made and imported pastas, soups & salads, pizza, seafood, steaks and desserts! Are you a fit for this position? -We prefer candidates with experience but will train the "right" person. -We want Managers that will work with the Team to make the best decisions for the guests and the restaurant while achieving company goals. -We want leaders with a positive attitude and a sense of humor. -We want people passionate about leadership and mentorship that have the commitment to help their team members work productively and achieve personal success. Over 50% of our Managers are promoted from within! Join our Talented staff that loves what we do... Believes in the power of Teamwork... and is Passionate about great food and exceptional service. Requirements: -Must be 21 years of age or older. -Experience as a manager in a full service restaurant a plus. -Background using inventory management, recipes, and labor control systems -Strong communication skills (verbal and written). -Ability to work 10+ hour shifts, with extensive standing/walking. -Ability to lift materials and/ or products up to 50 pounds. For your talents and dedication we offer: -Competitive Salary -Medical, Dental, Disability and Life Insurance -Paid Vacation after 6 months -401k - Company Match -Meal Discount Program -Relocation Assistance -Great Work/ Home BalancePandoLogic. Keywords: Sous Chef, Location: Carmel, IN - 46082

Our newest luxury property in New York, Conrad New York Midtown , is seeking an Executive Sous Chef to join the team! Located in midtown Manhattan, this urban luxury hotel has over 500 rooms, 6,000 square feet in banquet space, and 2 food and beverage outlets. This includes the 3-meal restaurant and in-room dining. In this role, you will oversee the restaurant, in-room dining, and banquets managing a union staff of 40-50 and reporting directly to the Executive Chef. This includes overseeing the newly renovated 3-meal restaurant that just opened this past month. The ideal candidate will be a passionate and driven leader with a talent for elevatingquality and service while fostering a positive and professional culture. At least 3 years Chef experience with a background in upscale and union environments is required. For more information on the property, please visit: What will I be doing? As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! EOE/AA/Disabled/Veterans

Seeking a motivated couple to manage, staff and grow a small but successful Mediterranean-themed dinner restaurant and event venue in the picturesque northwestern Montana ski town of Whitefish. Shares building with art gallery for full gourmet and sensory experience and both are run by family business. Owners are unable to work evenings of 4-5 night/week restaurant so are seeking service industry professionals to work for wages and, after a 3-6 month trial period, potential ownership of business. Nearby areas available to rent for a tiny house or camper.Our current restaurant described above is what we created to satisfy the minimum requirement for our state-issued Beer and Wine license which we own in the small but vibrant town of Whitefish, Montana. In recent years, the ski/lake resort town has shown substantial growth as one of the gems of the last best place (Montana!) Aside from the wonderful character and charm of the town, nearby Glacier Park attracts millions of visitors every summer and Whitefish Mountain Resort was recently named #3 in Ski Magazines top ski resorts in the country. The potential is great. Initially, we primarily saw the alcohol license as a vehicle to build our Event Venue business, allowing us to add bar sales to our event revenue and streamline the booking for clients. As time went on, we realized that the restaurant has a higher cap on potential sales, since probably 75% of event sales take place June-Sept. and there are limited weekends in that time. The original restaurant concept was charcuterie, soups and tapas/small plates, and weve added a few heartier dishes but it is still a small menu. The choose-your-own charcuterie is popular and often called the best in town, as well as having the benefit of keeping very well and avoiding wastage with little prep required. We bake our own wild yeast whole wheat sourdough several times per week. Our family and team loves to provide outstanding customer service and high-quality food, wine and beer, locally sourced when possible, and we pride ourselves in creating a welcoming and comfortable atmosphere where customers feel at home.Our sweet spots for events are rehearsal dinners, smaller weddings, and lots of private (and corporate) parties and fund-raising events with an average attendance of around 75, but with groups up to 150. When we started this project in September of 2017, we leased our kitchen to a very talented young executive chef who was ready to start a catering business. The chef was clear that he didnt want to run a restaurant again. He and his partner have built an extremely successful business from this kitchen, serving the majority of events we host as well as offsite.In the past two years, we always recommended the in-house catering company and allowed a few outside caterers to provide their services for clients who wanted to use those other lower cost catering services. In the past five months it became clear to us, the owners, that we needed to expand our simple lounge/bistro to become a full-fledged restaurant, and that to do that we had to reclaim the kitchen in order to operate at full capacity in peak season June-Sept. We must find a team with a talented chef and their own vision to develop a restaurant that could be successful and also provide most of the catered food for our events. To succeed, the restaurant needs a chef/manager/owner with a clear and consistent vision, good leadership skills, careful accounting and consistent hours that customers can count on.We will no longer allow outside caterers except the one who has been our in-house caterer (who already has scheduled a few events at our venue in 2020) and a few other previously booked events. We need to find the right chef first and hopefully a partner who can handle the front of the house (bartender or waiter) and attract and manage an assistant cook, dishwasher and one other for the skeleton crew to handle seating for a total of 80-90 seats. As we grow, the team would have to find and retain 1 to 3 more staff. We will most likely bring in J-2 visa staff for the summer from overseas due to the shortage of qualified workers.We currently operate our winter hours which are Wednesday-Saturday from 2-8 p.m. plus Sunday Brunch 10-2 for the winter season. June through September we would be open 7 days a week with all the tourists and visitors in town. During the summer, we are considering being open primarily for dinner from 4-9 Sunday through Thursday (as well as Brunch on Sunday). For Friday and Saturdays, we would use one small area next to the kitchen with outside entry for the restaurant since most of those days are booked for some event. The kitchen staff would need to both have the catering for the parties handled as well as any walk-in folks for the restaurant. That is one of more interesting considerations for the team we choose.Whitefish is booming and expanding. There is a small downtown area with several good restaurants and they do a bustling business! Visitors often cant get a reservation during the summer.Our 4000 sq. ft. building currently houses a fine art gallery that represents 19 artists. Outside we have two and half city lots (50,000 sq. ft) of patios with umbrellas and a lawn which is used during the summer for events and al fresco dining. As a whole, we offer fine art, fine wine and beer, and great food for a complete sensory experience!Whoever we select will have the opportunity to buy into the Cypress Yard business after a structured trial period and even buy out the owners. Challenges include: Establishing and defining the restaurant with regular hours and increasing local following while reaching tourists. Finding and keeping good staff in a seasonal resort town with a relatively high cost of living (think Jackson, WY 20 years ago). Increasing event sales in the off-season (Nov.-April), or booking more acts and other events to bring people in.Kitchen specs: 330 sq. ft. plus 100 sq. ft. prep area Dish pit with dishwasher 2 coolers and sandwich prep cooler Blodgett gas convection oven Southbend 6 burner range with flat top Prep island with warming lightsWe have a long-term lease with the owner who is very, very supportive and helpful to us. We need to find someone to start ASAP, and definitely no later than March/April 2020.

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 171868

Biaggi's is always looking for passionate people to help us create the ultimate dining experience. We need your talents and leadership to join our culinary team that takes pride in preparing and extensive selection of house-made and imported pastas, soups & salads, pizza, seafood, steaks and desserts! Are you a fit for this position? -We prefer candidates with experience but will train the "right" person. -We want Managers that will work with the Team to make the best decisions for the guests and the restaurant while achieving company goals. -We want leaders with a positive attitude and a sense of humor. -We want people passionate about leadership and mentorship that have the commitment to help their team members work productively and achieve personal success. Over 50% of our Managers are promoted from within! Join our Talented staff that loves what we do... Believes in the power of Teamwork... and is Passionate about great food and exceptional service. Requirements: -Must be 21 years of age or older. -Experience as a manager in a full service restaurant a plus. -Background using inventory management, recipes, and labor control systems -Strong communication skills (verbal and written). -Ability to work 10+ hour shifts, with extensive standing/walking. -Ability to lift materials and/ or products up to 50 pounds. For your talents and dedication we offer: -Competitive Salary -Medical, Dental, Disability and Life Insurance -Paid Vacation after 6 months -401k - Company Match -Meal Discount Program -Relocation Assistance -Great Work/ Home Balance

Biaggi's is always looking for passionate people to help us create the ultimate dining experience. We need your talents and leadership to join our culinary team that takes pride in preparing and extensive selection of house-made and imported pastas, soups & salads, pizza, seafood, steaks and desserts! Are you a fit for this position? -We prefer candidates with experience but will train the "right" person. -We want Managers that will work with the Team to make the best decisions for the guests and the restaurant while achieving company goals. -We want leaders with a positive attitude and a sense of humor. -We want people passionate about leadership and mentorship that have the commitment to help their team members work productively and achieve personal success. Over 50% of our Managers are promoted from within! Join our Talented staff that loves what we do... Believes in the power of Teamwork... and is Passionate about great food and exceptional service. Requirements: -Must be 21 years of age or older. -Experience as a manager in a full service restaurant a plus. -Background using inventory management, recipes, and labor control systems -Strong communication skills (verbal and written). -Ability to work 10+ hour shifts, with extensive standing/walking. -Ability to lift materials and/ or products up to 50 pounds. For your talents and dedication we offer: -Competitive Salary -Medical, Dental, Disability and Life Insurance -Paid Vacation after 6 months -401k - Company Match -Meal Discount Program -Relocation Assistance -Great Work/ Home Balance

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 171868

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 operations including game and non-game day events. The Executive Sous Chef supervises and works to develop the culinary staff at the property Responsible for the preparation and production of food to be served throughout the facility, and any special culinary events (i.e., banquets, parties, etc.) 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. 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 Take your career beyond the ordinary-to the extraordinary. 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, grow with us. Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915 and owned by the Jacobs family for more than 100 years, Delaware North has global operations at high-profile places such as sports and entertainment venues, national and state parks, destination resorts and restaurants, airports, and regional casinos. Our 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Delaware North operates in the sports, travel hospitality, restaurant and catering, parks, resorts, gaming, and specialty retail industries and has annual revenue of about $3 billion. Learn more about Delaware North, a global leader in hospitality, at . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. 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 (10-Month) Job Summary: This is an exciting opportunity to work with the Executive Chef of the Bourbon Pub, to supervise and coordinate the activities of a dynamic back of house kitchen team. Ensure that these operations are run efficiently and cost effectively while maintaining a high level of customer service. The Sous Chef must make teamwork, employee morale and a positive work environment as a top priority. The positions will provide support, direction and assistance to all staff members while helping them maintain a "Fast, Friendly, Flexible and Fun" attitude. The position must have a clear and open communication with staff members, all other departments within the resort and the parent company. Job Responsibilities: * Provide superior service to all customers at all times, while following The Resort's etiquette guidelines * Work with the Executive Chef on presentation and quality standards for all menu items * Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of assigned kitchen areas * Coordinates, plans, and supervises all food production in a cost effective, safe manner to meet and exceed guest expectations * Ensure all established safety procedures are enforced. * Places daily food orders and completes monthly inventory. * Oversee banquet events in respective restaurant * Assist in staff recruitment, interviewing and hiring. * Staff performance management * Uphold the highest standards in service and cuisine Job Requirements: * Prior supervisory or managerial experience at a high-volume restaurant * Knowledge of basic purchasing skills/experience * High School graduate * Basic computer skills with Microsoft Outlook, Word, and Excel; Food Trak an asset * Intermediate skiing or riding ability * Some positions require early morning and/or late evening shifts * Possess a specialized cooking skill * Possess a culinary school and/or four year college degree, or equivalent * Ability to stand for extended periods of time. * Ability to bend, lift and carry heavy objects, up to 50lbs * Ability to work in outside environments. * Ability to wear approved slip resistant footwear. * Must be available to work holidays, nights and weekends With diverse tree-lined mountain trails, a world-class terrain park and a vibrant village, Northstar is the perfect setting for families and snow sports enthusiasts alike. Nestled in the Sierra Nevada just 15 minutes from Lake Tahoe, 30 minutes from Reno and a few hours from Napa and San Francisco, it's easy to explore everything Northern California has to offer. Join the Northstar team and learn why Truckee, CA has been voted one of the "Top 25 Ski Towns in the World." 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 182567

Round Hill Country Club is located in Alamo, California and is the premier club in the area. A full-service private country club representing 1400 members, known for providing a superior family experience since 1961. Facilities include an 18-hole golf course and practice range, 15 tennis courts with lights for nighttime play, an 8-lane competition sized swimming pool heated for year-round usage, a well-equipped fitness center, and two oyster shell bocce courts with seating and shade. Private celebrations may be hosted at Round Hill by non-members, including weddings, business meetings, golf tournaments and fundraisers. The membership is active both in lifestyle and in club usage. Conveniently located just one mile from Hwy. 680, between Walnut Creek and Danville. Our longstanding Chef will be leaving in January, creating an opportunity to join our executive staff in a premier position. A wonderful opportunity to share your au courant vision and leadership. The new Chef must assimilate into the team seamlessly and earn the respect through his/her actions and personality. There are opportunities for improvement in local sourcing "farm to table" products including an underutilized Chef's garden. Northern California is a beautiful agricultural oasis with countless opportunities for sourcing beef, pork, poultry, produce, dairy, and much more. The members and staff are ready for a new "face" with exciting cutting-edge ideas for dining and development of culinary skills and styles. Clubhouse and member service areas were renovated in 2018 and are well appointed for the future. Kitchen is next. The new Chef will need to assess current needs and have a comprehensive vision for the future. Experience with large scale renovation and/or new construction is critical. The Executive Chef is responsible for all food and pastry production; developing concepts, menus, recipes and food purchase specifications; supervising all culinary team members; maintaining the highest professional food quality and sanitation standards. The candidate must have exceptional skills in maximizing a member-focused environment. The Executive Chef is an important and positive face of the culinary operations; integral part of the overall success of the operation. This position will work closely with other departments to ensure the club's strategic plan and goals are met. This position will report to the Assistant General Manager. DINING OUTLETS Fairway Grill - Formal with 100 seats, serving Lunch Tues - Sun & Dinner Wed - Fri & Sunday. Breakfast Saturday & Sunday Fairway Lounge - Casual with 50 seats, service Tuesday through Sunday Lunch & Dinner, Breakfast Saturday & Sunday Outdoor Patio Dining: Pavilion - 50 covered seats, Terrace - 20 uncovered seats. Service mirrors Fairway Lounge. Sports Pub - Casual with 54 seats, service - same as Fairway Lounge with addition of Morning Market Tuesday through Saturday from 6:30am to 11:30am Men's Lounge - F oodservice by special request only Ladies Lounge - Service same as Men's Lounge Golf Snack Bar - Service Tues-Thu 9am-4:30pm, Fri 8am - 4:30 pm, Sat & Sun 7am-4:30pm Pool Snack Bar - Service weekends from first weekend in May to Memorial Day. Memorial Day through Labor Day 7 days/week 11am-5pm Private Parties - Vista Ballroom seats 350 and can be divided into thirds. The President's Room seats 90 and can be divided in half. Conference room seats 20, Fairway Grill seats 140 and is utilized for events Saturdays for private events. Total maximum capacity of 450-500 for non-seated functions. Position by the Numbers: · Annual food sales $2.87MM; Total F&B Sales $3.95MM. · Annual combined food cost 34% with a sales mix Sales of 44% Ala carte and 56% banquet. (Food Cost Budget 33%) · There are 27 kitchen employees supported by an $1.1M labor budget. · The Club maintains three (3) Kitchens. Potential for fourth - tennis. · The Executive Chef is supported by three (3) support managers including an Executive Sous, Banquet Chef, and a la Carte Sous Chef. · Main Clubhouse totals approximately 45,000 sq. ft. · Club also has a Tennis Clubhouse with approximately 10,000 square feet, including a "kids club" and bar/lounge area. Very active tennis membership with 15 courts and daily USTA matches. · Bocce program is a very active and growing part of the club. · The Club is open 12 months annually. Clubhouse closed Christmas Day and New Year's Day. · The EC reports to the Assistant General Manager and works closely with the Catering Office, F&B Manager and General Manager. · Current is chef is leaving after 20+ years of service. · Reserve Study equipment replacement plan.

Round Hill Country Club is located in Alamo, California and is the premier club in the area. A full-service private country club representing 1400 members, known for providing a superior family experience since 1961. Facilities include an 18-hole golf course and practice range, 15 tennis courts with lights for nighttime play, an 8-lane competition sized swimming pool heated for year-round usage, a well-equipped fitness center, and two oyster shell bocce courts with seating and shade. Private celebrations may be hosted at Round Hill by non-members, including weddings, business meetings, golf tournaments and fundraisers. The membership is active both in lifestyle and in club usage. Conveniently located just one mile from Hwy. 680, between Walnut Creek and Danville. Our longstanding Chef will be leaving in January, creating an opportunity to join our executive staff in a premier position. A wonderful opportunity to share your au courant vision and leadership. The new Chef must assimilate into the team seamlessly and earn the respect through his/her actions and personality. There are opportunities for improvement in local sourcing "farm to table" products including an underutilized Chef's garden. Northern California is a beautiful agricultural oasis with countless opportunities for sourcing beef, pork, poultry, produce, dairy, and much more. The members and staff are ready for a new "face" with exciting cutting-edge ideas for dining and development of culinary skills and styles. Clubhouse and member service areas were renovated in 2018 and are well appointed for the future. Kitchen is next. The new Chef will need to assess current needs and have a comprehensive vision for the future. Experience with large scale renovation and/or new construction is critical. The Executive Chef is responsible for all food and pastry production; developing concepts, menus, recipes and food purchase specifications; supervising all culinary team members; maintaining the highest professional food quality and sanitation standards. The candidate must have exceptional skills in maximizing a member-focused environment. The Executive Chef is an important and positive face of the culinary operations; integral part of the overall success of the operation. This position will work closely with other departments to ensure the club's strategic plan and goals are met. This position will report to the Assistant General Manager. DINING OUTLETS Fairway Grill - Formal with 100 seats, serving Lunch Tues - Sun & Dinner Wed - Fri & Sunday. Breakfast Saturday & Sunday Fairway Lounge - Casual with 50 seats, service Tuesday through Sunday Lunch & Dinner, Breakfast Saturday & Sunday Outdoor Patio Dining: Pavilion - 50 covered seats, Terrace - 20 uncovered seats. Service mirrors Fairway Lounge. Sports Pub - Casual with 54 seats, service - same as Fairway Lounge with addition of Morning Market Tuesday through Saturday from 6:30am to 11:30am Men's Lounge - F oodservice by special request only Ladies Lounge - Service same as Men's Lounge Golf Snack Bar - Service Tues-Thu 9am-4:30pm, Fri 8am - 4:30 pm, Sat & Sun 7am-4:30pm Pool Snack Bar - Service weekends from first weekend in May to Memorial Day. Memorial Day through Labor Day 7 days/week 11am-5pm Private Parties - Vista Ballroom seats 350 and can be divided into thirds. The President's Room seats 90 and can be divided in half. Conference room seats 20, Fairway Grill seats 140 and is utilized for events Saturdays for private events. Total maximum capacity of 450-500 for non-seated functions. Position by the Numbers: · Annual food sales $2.87MM; Total F&B Sales $3.95MM. · Annual combined food cost 34% with a sales mix Sales of 44% Ala carte and 56% banquet. (Food Cost Budget 33%) · There are 27 kitchen employees supported by an $1.1M labor budget. · The Club maintains three (3) Kitchens. Potential for fourth - tennis. · The Executive Chef is supported by three (3) support managers including an Executive Sous, Banquet Chef, and a la Carte Sous Chef. · Main Clubhouse totals approximately 45,000 sq. ft. · Club also has a Tennis Clubhouse with approximately 10,000 square feet, including a "kids club" and bar/lounge area. Very active tennis membership with 15 courts and daily USTA matches. · Bocce program is a very active and growing part of the club. · The Club is open 12 months annually. Clubhouse closed Christmas Day and New Year's Day. · The EC reports to the Assistant General Manager and works closely with the Catering Office, F&B Manager and General Manager. · Current is chef is leaving after 20+ years of service. · Reserve Study equipment replacement plan.

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 Guaranteed Rate Field, we provide food and beverage concessions, and retail services for our Major League Baseball partner, the Chicago White Sox. 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 culinary operations including game and non-game day events. The Concessions Chef supervises and works to develop the culinary staff at the property Responsible for the overall management of the concession's kitchen and concession stands, including supervising activities of supervisors, cooks and preps. Coordination and participation in concessions and catering operations is the main focus while also monitoring food and labor costs. Hire, train, manage and retain a highly functional, teamwork-orientated back of house team 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 culinary staff and concession stand preps Works with warehouse manager for the procurement of all food products while following company specifications Oversees weekly and monthly inventories of kitchen spaces 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 Qualifications Three years Culinary Arts experience, including previous experience in a management role such as a Senior Sous Chef, Executive Sous Chef, Chef de Cuisine, Executive Chef or Executive Kitchen Manager. More specifically, experience in a high-volume operation with experience supervising personnel Experience and familiarity with a smoker preferred Familiar with monitoring of food and labor cost, menu development, menu costing, ordering and inventory procedures Knowledge of basic accounting procedures Ability to coach, develop and train others Ability to craft new recipes as well as write and follow bulk recipes for production and service Serve Safe Certification required Professional, enthusiastic, responsible, and a dependable team player who is self-motivated, takes initiative and willing to acquire new skills A commitment to excellence in guest service is essential Strong organizational, communication, multitasking and PC skills Resume required with application for consideration. #LI-AB1 Equal Employment Opportunity 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. Who We Are Take your career beyond the ordinary-to the extraordinary. 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, grow with us. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world. Founded and owned by the Jacobs family for nearly 100 years, it is a global leader in hospitality and food service with operations in the sports, travel hospitality, restaurants and catering, parks, resorts, gaming and specialty retail industries. Delaware North has annual revenue exceeding $3 billion with 60,000 employee associates. To learn more, visit . All applicants will be subject to a pre-employment background check and may be subject to a pre-employment drug test depending upon the position and/or client requirements. 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.

Round Hill Country Club is located in Alamo, California and is the premier club in the area. A full-service private country club representing 1400 members, known for providing a superior family experience since 1961. Facilities include an 18-hole golf course and practice range, 15 tennis courts with lights for nighttime play, an 8-lane competition sized swimming pool heated for year-round usage, a well-equipped fitness center, and two oyster shell bocce courts with seating and shade. Private celebrations may be hosted at Round Hill by non-members, including weddings, business meetings, golf tournaments and fundraisers. The membership is active both in lifestyle and in club usage. Conveniently located just one mile from Hwy. 680, between Walnut Creek and Danville. Our longstanding Chef will be leaving in January, creating an opportunity to join our executive staff in a premier position. A wonderful opportunity to share your au courant vision and leadership. The new Chef must assimilate into the team seamlessly and earn the respect through his/her actions and personality. There are opportunities for improvement in local sourcing "farm to table" products including an underutilized Chef's garden. Northern California is a beautiful agricultural oasis with countless opportunities for sourcing beef, pork, poultry, produce, dairy, and much more. The members and staff are ready for a new "face" with exciting cutting-edge ideas for dining and development of culinary skills and styles. Clubhouse and member service areas were renovated in 2018 and are well appointed for the future. Kitchen is next. The new Chef will need to assess current needs and have a comprehensive vision for the future. Experience with large scale renovation and/or new construction is critical. The Executive Chef is responsible for all food and pastry production; developing concepts, menus, recipes and food purchase specifications; supervising all culinary team members; maintaining the highest professional food quality and sanitation standards. The candidate must have exceptional skills in maximizing a member-focused environment. The Executive Chef is an important and positive face of the culinary operations; integral part of the overall success of the operation. This position will work closely with other departments to ensure the club's strategic plan and goals are met. This position will report to the Assistant General Manager. DINING OUTLETS Fairway Grill - Formal with 100 seats, serving Lunch Tues - Sun & Dinner Wed - Fri & Sunday. Breakfast Saturday & Sunday Fairway Lounge - Casual with 50 seats, service Tuesday through Sunday Lunch & Dinner, Breakfast Saturday & Sunday Outdoor Patio Dining: Pavilion - 50 covered seats, Terrace - 20 uncovered seats. Service mirrors Fairway Lounge. Sports Pub - Casual with 54 seats, service - same as Fairway Lounge with addition of Morning Market Tuesday through Saturday from 6:30am to 11:30am Men's Lounge - F oodservice by special request only Ladies Lounge - Service same as Men's Lounge Golf Snack Bar - Service Tues-Thu 9am-4:30pm, Fri 8am - 4:30 pm, Sat & Sun 7am-4:30pm Pool Snack Bar - Service weekends from first weekend in May to Memorial Day. Memorial Day through Labor Day 7 days/week 11am-5pm Private Parties - Vista Ballroom seats 350 and can be divided into thirds. The President's Room seats 90 and can be divided in half. Conference room seats 20, Fairway Grill seats 140 and is utilized for events Saturdays for private events. Total maximum capacity of 450-500 for non-seated functions. Position by the Numbers: · Annual food sales $2.87MM; Total F&B Sales $3.95MM. · Annual combined food cost 34% with a sales mix Sales of 44% Ala carte and 56% banquet. (Food Cost Budget 33%) · There are 27 kitchen employees supported by an $1.1M labor budget. · The Club maintains three (3) Kitchens. Potential for fourth - tennis. · The Executive Chef is supported by three (3) support managers including an Executive Sous, Banquet Chef, and a la Carte Sous Chef. · Main Clubhouse totals approximately 45,000 sq. ft. · Club also has a Tennis Clubhouse with approximately 10,000 square feet, including a "kids club" and bar/lounge area. Very active tennis membership with 15 courts and daily USTA matches. · Bocce program is a very active and growing part of the club. · The Club is open 12 months annually. Clubhouse closed Christmas Day and New Year's Day. · The EC reports to the Assistant General Manager and works closely with the Catering Office, F&B Manager and General Manager. · Current is chef is leaving after 20+ years of service. · Reserve Study equipment replacement plan.

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 warehouse clerk oversees all product receiving for the restaurant, and works closely with the Chef and Sous Chefs for ordering needs. Responsibilities include, but are not limited to: * · Responsible for keeping all food, paper, plastic, wood, janitorial supplies and products for the restaurant to required stock levels based on reservation forecasts and special events. * · Utilize Vail Resorts COUPA ordering system to place orders regularly based on delivery scheduled dates for approved vendors. * · Responsible for assisting Executive Chef in counting and entering month end inventories in the into COUPA Ordering system for food products. * · Responsible for cleanliness and upkeep of dry store room, janitorial cabinet, store room spaces, loading dock, walk in cooler and freezer, uniform and laundry area. * · Receive all products coming up from the snow cat or other outlets on a daily basis. * · Ensure stock is rotated in the coolers, walk ins and dry storage areas - follow FIFO. * · Ensure ice is changed in the all the fish bins every day. * · Ensure labeling, dating and consolidation of food bins and products at all times. * · Updating temperature charts on all walk ins, coolers, freezers twice a day. * · Liaise with other on and off mountain restaurants if supplies are getting low. * · Assist in special events, banquets, Dawnbuster breakfasts and other areas when necessary. * · Up keep and cleanliness of the dry store room and non-food store room. * · Check and refill water softener levels when required. * · Demonstrate the ability to work at a very quick pace in a cold and/or humid environment. * · Assist in garbage removal from the kitchen and breaking down of food storage bins. * · Sweep, brush, and mop the walk in floor regularly. * · Shoveling snow when required. * · Assist when necessary with the prep and/or dish crews as assigned by the Kitchen Management team. * · Attend all trainings and classes as assigned or advised by Supervisor. * · Other duties as assigned by your Supervisor or Senior Management. Qualifications: * · One year minimum store room operations experience - preferred. * · Working knowledge of MS Office, Coupa purchasing system - required (or must be able to learn these systems within 2 weeks of hire). * · Must possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail - required. * · Must be able to lift 40+ lbs. regularly over the course of the day- required * · Ability to speak read and write in English - required. * · Ability to work standing for 8+ hours - required. * · Must be 18 years of age or older - required. * · Flexibility in scheduling, ability to work long hours, weekends and holidays including: Thanksgiving, Christmas Day, December 23rd to January 4th, President's Day Weekend and other holidays as requested - required. * · Store room supervisory experience - a plus * · In-person interview or Skype interview - preferred * ServeSafe or Food Handler's certification (or be able to attain) - required 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 177951