17 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. Vail Mountain Dining Sous Chef - Year Round (10 Month), Full Time - Housing Available! The 10th, Vail's critically acclaimed on-mountain fine-dining restaurant is looking for an EXECUTIVE SOUS CHEF to join our outstanding restaurant staff. The 10th serves an upscale sit-down lunch daily in the winter, and over weekends in the summer. Exceptional cuisine and top notch service are core to The 10th, complete with a boot room for guests to enjoy slippers while they dine! Located at the top of Gondola One at Mid-Vail, The 10th is accessed either by ski-in and ski-out during the day or via Vail's brand new high tech Gondola One. Modern. Alpine. Inspired. The 10th redefines classic alpine cuisine and elevates service to new standards in Vail. Responsibilities Include (but are not limited to): * This person is either a graduate of a two year culinary program with three years post graduate increasing quality experience, or has at least seven years experience in quality establishments. This position is responsible for the supervision and training of employees, and the preparation and production of food. * The Executive Sous Chef is responsible for assisting the Executive Chef in hiring, training and disciplining kitchen personnel. * Must carry out the rules and quality standards set by the Executive Chef and General Manager * Responsible for all aspects of the kitchen when the Executive Chef is absent. * The Executive Sous Chef is proficient in all positions in the kitchen * The Executive Sous Chef is proficient in plated banquet services and elaborate breakfast, lunch, and formal dinner buffets * Responsible for training, overseeing and evaluating employees * Assist in the creation, engineering, costing, and management of menu in addition to monthly inventory, staff scheduling, and purchasing/ordering * Responsible for proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation, and safe service of food * Should have the ability to work all stations in the kitchen, and have a proven ability to supervise, communicate, and work well with coworkers and service staff * Adheres to Vail Resorts Culinary Guidelines * Owns proper culinary tools * Understands the importance of personal hygiene, safe food handling practices, and advanced culinary skills * Understands the importance of Standards, Speed, and Quality * This employee supports company philosophy, goals, and objectives * Takes responsibility for the product used in their outlet and manages it to assure a quality product * Responsible for and supervises lower level cooks in regards to food handling including: rotation, sanitation of all storage areas, labeling and dating, and insures all storage areas are maintained * Advises higher rated cooks and/or management of anticipated problems * Assists in the direction and supervision of staff * Assists in the creation, usage, and follow through of prep lists, cleaning list, and closing lists * Assists in food ordering * Demonstrates excellent teamwork and cooperation with service staff Qualifications: * 5 years culinary experience in a fast-paced, fine dining restaurant - required. * Must be able to lift and carry 40+ lbs - required. * Must be able to stand for 8+ hours - required. * High school diploma or equivalent - required. * Team oriented attitude is a must * Must be fluent in English - required. * ServeSafe or Food Handler's certification (or be able to attain) - required * Must be available to work weekends and holidays including: Thanksgiving, Christmas Day, December 26th through January 2nd, Presidents' Day Weekend, and any other holidays as requested - required. * 1-2 years managerial experience - required. * Basic knowledge of the Spanish language - preferred. Learn More About: The 10th: Vail Mountain Dining: Grooming Policy: Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail - a place that's Like Nothing on Earth. 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 170530

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. 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

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

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.

We are looking for a chef with management experience to work 3 days a week. It could turn into a full-time position as the Exec Chef is looking to retire in the next year. Lunch is served Monday thru Friday; you design the menu. You get to know the members, what they like and dont like. Its a small place, you must be willing to do whatever needs doing: washing dishes, setting the table, etc. We work as a team. There are 2 people every day to do lunch, chef and sous chef. We rent out our space for events several times a month, catering to private groups/parties and you could work those as well. We have a part-time bartender, a part-time cook and several people who come in to help with events, or when lunch is busier than usual. Its a quirky little place, has been around for over 100 years. Lots of history. Executive chef has been there for almost 20 years, has cooked and managed the building as well as hiring and firing of staff.This is not a restaurant. You make a meal for 15 to 20 people, they come in at noon, everyone eats the same thing. Monday is Poultry, Tuesday soup and salad, Wednesday Beef, Thursday alternates pork or lamb, Friday Seafood or Fish. Alcohol is only served at evening events, or for special occasions.Benefits: Health insurance, IRA plan, bus passPlease send resume. Exec Chef will call to talk with you first.

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

Our Exciting Work Environment Excitement awaits our guests at Jake's 58 Hotel & Casino! Located off exit 58 of the Long Island Expressway, just 10 minutes from Long Island MacArthur Airport, Jake's 58 welcomes our guests with service that's unforgettable. Whether dining in our bistro or having a drink at the bar, taking in a getaway in one of our 278 rooms, or experiencing the excitement of our gaming floor, Jake's 58 is conveniently located to serve almost 3 million people on Long Island. The Opportunity Maintains clean and orderly culinary outlets to comply with the local and State of New York's health regulations To oversee the daily food preparation in the Kitchens and external events To open and/or close kitchen to Chefs standards Cook food to specifications set forth, and to palatable finish Cook food required for the day, any events, and to prepare for the following day: Events and Kitchen set up Maintain orderly and clean work stations Maintain kitchen equipment in terms of daily, weekly, and monthly cleaning duties To maintain and check proper stocking To maintain and check par levels of prepped product Responsible for baseline food preparation With help of Executive Chef / Sous Chef will guide and motivate staff Responsible for tracking of product waste and rotation Report to Chef with any staff discrepancies that cannot be handled alone Responsible of checking and filling out of prep sheets Responsible for proper portion control Responsible over all cleanliness of kitchen and walk-in coolers and freezers Uses waste control guidelines and records all waste on spoilage sheet Coordinates and maintains all shipping and receiving of deliveries Prepares and assists Chef of all scheduling and time keeping in the time management system Order all food, paper goods and cleaning supplies for kitchen areas Must role model company guest service program Other duties as assigned. 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. 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.

Our Exciting Work Environment Be part of the action at New Era Field! Delaware North Buffalo Sportservice is the exclusive concessions, premium dinning and retail provider for New Era Field. 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 New Era Field, we provide food and beverage concessions, luxury suites catering, and retail for our partners. We're working behind the scenes and on the front lines - making each guest experience, moment and memory the best it can be. The Opportunity Position Summary: To oversee in the preparation of food. Also follow instruction of: Executive Chef and Sous Chef. Able to guide and motivate staff. Essential Functions: To oversee the daily food preparation in the Main Kitchen and external events To open and/or close kitchen to Chefs standards Cook food to specifications set forth, and to palatable finish Cook food required for the day, any events, and to prepare for the following day: Events, and Kitchen set up Follow corporate specifications in regards to uniform, hygiene, and Guest Path Standards Follow ALL NYS Department of Health safety and sanitation rules and regulations Maintain orderly and clean work stations Maintain kitchen equipment in terms of daily, weekly, and monthly cleaning duties To maintain and check proper stocking To maintain and check par levels of prepped product Responsible for baseline food preparation With help of Executive Chef and Sous Chef will guide and motivate staff Responsible for tracking of product waste and rotation Report to Chefs with any staff discrepancies that cannot be handled alone Responsible of checking and filling out of prep sheets Responsible for proper portion control Responsible over all cleanliness of kitchen and walk-in coolers and freezers Uses waste control guidelines and records all waste on spoilage sheet Non-essential Functions: Must be able to lift and carry items up to 50lbs Must be able to stand for periods up to 6-8 hours Education & Experience: Previous cooking experience required, must supply references Culinary Education Preferred Knowledge, Skills & Abilities: Ability to read and understand recipes and food abbreviations Pleasant and friendly; ability to adhere to GuestPath's Universal Service Standards Ability to communicate with others Ability to work in a fast-paced environment Attentive and detailed oriented Capable of following procedures and taking directions Basic math skills; ability to understand, calculate and follow recipe measurements and proportions Physical Requirements: Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs Ability to handle or operate dangerous kitchen equipment Ability to move rapidly and coordinate multiple orders Standing and walking for entire length of shift Frequently required to reach up to 6-7 feet, twist at waist, climb ladder, bend and/or squat Pushing and pulling occasionally, to move equipment, mops and brooms Environmental Working Conditions: Kitchen environment - noise levels may be moderate to high Works frequently in a hot and damp environment In contact with sharp knives, slicers, boiling liquids, hot pans, etc. Hazards include, but are not limited to, cuts from broken glass, metal cans, scalds and burns, slipping and tripping Frequently immerses hands in water *Nothing in this job description restricts the management's right to assign or reassign duties and responsibilities on this job at any time. Conditions of Employment All applicants will be subject to a pre-employment background check. 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.

Staff Vacancy Announcement UM Campus Dining invites applications for a Sous Chef (Culinary Services Supervisor II). This position is a union position that reports to the Executive Sous Chef for Residential Dining. The Sous Chef is responsible for managing the daily production of all foods prepared in the Food Zoo kitchen, with a focus on food safety, taste, presentation, and the utilization of left over items, as well as leading training of kitchen staff and students to maintain established standards. This person will assure the culinary team follows assigned recipes as well as delegating food production, cleaning tasks and simple maintenance to the cooks and student employees. The Sous Chef will also ensure production records and food safety logs are maintained and up to date The Sous Chef will envision, create and produce a variety of recipes and menus for the Food Zoo, Corner Store and special residential dining events. They are responsible for auditing and managing CBORD recipes for the Food Zoo. In the absence of the Chef De Cuisine, the Sous Chef will work with the Production Manager to order food and supplies for upcoming events. The Sous Chef will supervise and direct all students and classified employees while in the kitchen. They will assist the Executive Sous Chef and Production Manager in performance reviews of classified kitchen staff. Required Skills The entry-level Sous Chef must have knowledge, skills, and abilities demonstrating: Professional management and supervisory experience. Experience with high volume foodservice operations. Experience working with a wide variety of foodservice equipment and ethnic cuisines. Experience with display cooking and presenting menus to guests. Experience working with college students as employees and guests. Experience with effectively training employees. Experience with recipe and menu development and production of high-quality food, menus, and dining experience. Experience with food and supply purchasing. Experience with receiving, storage, and production of a wide variety of food items. Experience in addressing personnel issues and managing conflict. Excellent written and verbal communication skills. Computer skills and experience sufficient to work with the Microsoft Office Suite, Excel spreadsheets, and food management systems like CBORD, Computrition, etc. Minimum Required Experience Extensive experience, knowledge, skills, and abilities at this level are typically acquired with a four (4) year degree in hospitality or food service management or a related field, and two (2) years of chef experience; or a two (2) year culinary degree and four (4) years chef experience. With two (2) of those years in high volume operations. Or any combination of experience and education that provides the competencies necessary to successfully discharge the duties and responsibilities assigned to the position. Management ServSafe certification or the ability to obtain certification within one (1) year of employment. Preferred Qualifications The ideal Sous Chef will have or will fine-tune knowledge and skills and abilities that include: Professional management and supervisory experience. Expert knowledge and experience with forecasting, menus, and recipe production. Expert knowledge and experience with a wide variety of foodservice equipment and ethnic cuisines. Expert knowledge and experience with effectively training employees (fulltime and students). Expert knowledge and experience with recipe and menu development and production of high-quality food, menus, and dining experience. Expert knowledge and experience with food and supply purchasing. Expert knowledge and experience with receiving, storage, and production of a wide variety of food items. Experience with standard foodservice reports including profit and loss, labor analysis, and annual operating budgets. Expert knowledge and experience with addressing personnel issues and managing conflict. Excellent written and verbal communication skills. Expert knowledge and experience with CBORD recipe creation and auditing Active participation in appropriate professional organizations such as NACUFS, ACF, NRA, etc. About UM Campus Dining and UM Campus Dining (UMCD) is an international award-winning, self-operated, collegiate foodservice. Among other accomplishments, UMCD has developed the very successful UM Farm to College Program, and has become a nationally recognized leader in sustainable business practices. Our creative chefs and culinary team have won numerous recipe contests and cooking competitions. As a staff member with UMCD, you will have the resources and encouragement to develop and excel professionally. For more information about UM Campus Dining, please visit The University of Montana is a unit of the Montana University System with over 10,000 students. It is located in Missoula, a culturally vibrant community of about 72,000, surrounded by mountain grandeur which was recently ranked in the "" by the American Institute for Economic Research and ranked 9th in Outside Magazine's ". Many national publications recognize Missoula for its . Abundant recreational opportunities in surrounding state and national forests and nearby Glacier National Park and Yellowstone National Park complement a thriving intellectual atmosphere. The University of Montana offers eligible employees a generous benefits package that positively separates UM from other local employers and offers many programs and policies to support work-life balance for its employees. The University of Montana is an Affirmative Action/Equal Opportunity employer and has a strong institutional commitment to the principle of diversity in all areas. In that spirit, we are particularly interested in receiving applications from a broad spectrum of qualified people who would assist the University in demonstrating its five : Place student success at the center of all we do; drive excellence and innovation in teaching, learning, and research; embody the principle of "mission first, people always"; partner with place; and proudly tell the UM story. Position Details Position Title: Sous Chef (Culinary Services Supervisor II) Position Number: 119410 Department: UM Dining Work Schedule: Full-time, 1.0 FTE (40 Hours a week), 12 months/year. Position requires an alternative work schedule because the work schedule is variable based on business needs Salary: $15.098/hr - Current employee's rate of pay for this position will be determined by the staff compensation plan and will minimally be this posted salary. For questions and details regarding the staff compensation plan, email the . Union Affiliation: Montana Federation of Public Employees (MFPE) Probationary Period: Six months minimum : Insurance package, mandatory retirement plan, partial tuition waiver, and wellness program. Criminal Background Investigation is required prior to the Offer of Employment In accordance with University regulations, finalists for this position will be subject to criminal background investigations. ADA/EOE/AA/Veteran's Preference Reasonable accommodations are provided in the hiring process for persons with disabilities. For example, this material is available in alternative format upon request. As an Equal Opportunity/Affirmative Action employer, we encourage applications from minorities, veterans, and women. Qualified candidates may request veterans' or disabilities preference in accordance with state law. References: References not listed on the application materials may be contacted; notice may be provided to the applicant. Testing: Individual hiring departments at UM may elect to administer pre-employment tests, which are relevant to essential job functions. Employment Eligibility: All New Employees must be eligible and show employment eligibility verification by the first date of employment at UM, as legally required (e.g., Form I-9).