Who we are: Set on 70 acres of panoramic natural terrain, Enchantment Resort® stands at the doorway of secluded Boynton Canyon…surrounded by red rock formations known for inspiring the mind, body and spirit. We offer Endless activities for all ages, extraordinary dining and luxurious rooms. We have been honored with numerous awards and recognition as one of the world's best resorts. We are committed to our Team Members, our Guests, and our Community. Basic Function: The Executive Sous Chef is responsible for the day to day operations of the Che Ah Chi Restaurant, View 180 and Clubhouse stewarding including but not limited to the ongoing development and engagement of cooks/stewards, coordination of new menu ideas and utilization of products to maximize customer satisfaction and financial goals to include revenue generation and control of food cost. He / she will oversee food preparation & production, monitor inventory & portion control. The Executive Sous Chef assumes all the duties of the Executive Chef in his/her absence. Also supports the executive chef in all kitchen areas through the resort to ensure a consistent, high quality product is produced. Essential Functions : Report all daily happenings to the Executive Chef Order and maintain pars in the kitchen Responsible for maintaining food quality standards set by the Executive Chef and ensuring guest satisfaction with zero defects Work closely with the Executive Chef in menu development and presentation Work closely with the Executive Chef to standardize recipes Responsible along with Executive Chef, in maintaining overall food and labor costs within budgetary guidelines for culinary operations. Maintain hygiene standards throughout the kitchen that are set by company Involved in staff recruiting and monitoring their performance Set standards and maintain food presentation quality in all outlets at all times along with the Executive Chef Play active role in dining room visiting tables and observing service Promote restaurant through public promotional events and media visits and interviews. Execute all production and plating in a timely, efficient manner and to exceed guest expectations Source out new, exciting and local products and supplies to constantly develop menus Remain on top of culinary trends and always seek to improve progressive menus Responsible for scheduling of staff in the kitchens and ensuring that schedules are posted in a timely fashion Track employee staffing and process payroll records for culinary staff Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation Always be well groomed, in proper uniform, and be a role model to all staff Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef and Director of F&B for authorization Liaise with pest control and contracted kitchen cleaning company and monitor quality of service provided. Report any problems to the Executive Chef Receive all goods and ensure that they meet company quality specifications and reject those items that do not Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards Responsible for monthly inventory of all items in the main kitchen on the last day of each month Ensure that standard recipes are being followed at all times Execute modern, cutting edge culinary trends Liaise with restaurant managers, supervisors and service staff regarding service issues Work closely with the Pastry Chef in developing new desserts Other duties as assigned Supervision Exercised : Cooks and all Utility personnel Supervision Received : Executive Chef Responsibility & Authority : Maintain a high level of guest service at all times with quality products Uphold the resort commitment to hospitality Work closely with all departments to ensure guest service levels are being met Deal effectively with all departments with regular communication Assist with management of all culinary operations Minimum Requirements : Degree from a post-secondary culinary arts program is desired and a minimum 5 years' experience in Fine/High end dining environment. Requires 3 to 4 years' experience in an executive or Senior Sous Chef position for both a Production Kitchen and an a la carte kitchen within a hotel environment. Computer skills required in Word, Excel, and food & beverage software. Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length. Must have excellent communication skills, both verbal and written. Must maintain food handler's certification. Basic command of Spanish helpful
Oct 17, 2019
Full time
Who we are: Set on 70 acres of panoramic natural terrain, Enchantment Resort® stands at the doorway of secluded Boynton Canyon…surrounded by red rock formations known for inspiring the mind, body and spirit. We offer Endless activities for all ages, extraordinary dining and luxurious rooms. We have been honored with numerous awards and recognition as one of the world's best resorts. We are committed to our Team Members, our Guests, and our Community. Basic Function: The Executive Sous Chef is responsible for the day to day operations of the Che Ah Chi Restaurant, View 180 and Clubhouse stewarding including but not limited to the ongoing development and engagement of cooks/stewards, coordination of new menu ideas and utilization of products to maximize customer satisfaction and financial goals to include revenue generation and control of food cost. He / she will oversee food preparation & production, monitor inventory & portion control. The Executive Sous Chef assumes all the duties of the Executive Chef in his/her absence. Also supports the executive chef in all kitchen areas through the resort to ensure a consistent, high quality product is produced. Essential Functions : Report all daily happenings to the Executive Chef Order and maintain pars in the kitchen Responsible for maintaining food quality standards set by the Executive Chef and ensuring guest satisfaction with zero defects Work closely with the Executive Chef in menu development and presentation Work closely with the Executive Chef to standardize recipes Responsible along with Executive Chef, in maintaining overall food and labor costs within budgetary guidelines for culinary operations. Maintain hygiene standards throughout the kitchen that are set by company Involved in staff recruiting and monitoring their performance Set standards and maintain food presentation quality in all outlets at all times along with the Executive Chef Play active role in dining room visiting tables and observing service Promote restaurant through public promotional events and media visits and interviews. Execute all production and plating in a timely, efficient manner and to exceed guest expectations Source out new, exciting and local products and supplies to constantly develop menus Remain on top of culinary trends and always seek to improve progressive menus Responsible for scheduling of staff in the kitchens and ensuring that schedules are posted in a timely fashion Track employee staffing and process payroll records for culinary staff Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation Always be well groomed, in proper uniform, and be a role model to all staff Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef and Director of F&B for authorization Liaise with pest control and contracted kitchen cleaning company and monitor quality of service provided. Report any problems to the Executive Chef Receive all goods and ensure that they meet company quality specifications and reject those items that do not Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards Responsible for monthly inventory of all items in the main kitchen on the last day of each month Ensure that standard recipes are being followed at all times Execute modern, cutting edge culinary trends Liaise with restaurant managers, supervisors and service staff regarding service issues Work closely with the Pastry Chef in developing new desserts Other duties as assigned Supervision Exercised : Cooks and all Utility personnel Supervision Received : Executive Chef Responsibility & Authority : Maintain a high level of guest service at all times with quality products Uphold the resort commitment to hospitality Work closely with all departments to ensure guest service levels are being met Deal effectively with all departments with regular communication Assist with management of all culinary operations Minimum Requirements : Degree from a post-secondary culinary arts program is desired and a minimum 5 years' experience in Fine/High end dining environment. Requires 3 to 4 years' experience in an executive or Senior Sous Chef position for both a Production Kitchen and an a la carte kitchen within a hotel environment. Computer skills required in Word, Excel, and food & beverage software. Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length. Must have excellent communication skills, both verbal and written. Must maintain food handler's certification. Basic command of Spanish helpful
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Responsible for the oversight of shifts in the absence of the Executive Chef/Chef de Cuisine * Expected to be a "hands-on" supervisor who leads their team by example and motivates the team * Is a role model and advocate for the company mission and core values * Ensures staffing levels, grooming standards and guest service levels are executed at a high level * Assigning team duties, breaks and adjusting as needed * Communicates with team members in regards to special events, changes in forecasts, etc. * Ensures all communication, standards, policies and expectations are communicated to their team and then executed flawlessly * Responsible for accuracy in daily inventories and requisitions * Ensures proper labor management and cost control * Ability to maintain the teams and his/her own composure during peak operating periods * Has a defined plan to complete company leadership training * Communicates with commissary to ensure successful coordination of requisitioning, return to stocks, including variances, spoilage and excess inventories * Ensures recipes are constantly updated to reflect changes created by availability of product or direction from Supervisor * Continually maintains and updates daily and weekly reports in a timely manner 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 172551
Oct 17, 2019
Full time
Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak. Responsible for the oversight of shifts in the absence of the Executive Chef/Chef de Cuisine * Expected to be a "hands-on" supervisor who leads their team by example and motivates the team * Is a role model and advocate for the company mission and core values * Ensures staffing levels, grooming standards and guest service levels are executed at a high level * Assigning team duties, breaks and adjusting as needed * Communicates with team members in regards to special events, changes in forecasts, etc. * Ensures all communication, standards, policies and expectations are communicated to their team and then executed flawlessly * Responsible for accuracy in daily inventories and requisitions * Ensures proper labor management and cost control * Ability to maintain the teams and his/her own composure during peak operating periods * Has a defined plan to complete company leadership training * Communicates with commissary to ensure successful coordination of requisitioning, return to stocks, including variances, spoilage and excess inventories * Ensures recipes are constantly updated to reflect changes created by availability of product or direction from Supervisor * Continually maintains and updates daily and weekly reports in a timely manner 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 172551
Who we are: Set on 70 acres of panoramic natural terrain, Enchantment Resort® stands at the doorway of secluded Boynton Canyon…surrounded by red rock formations known for inspiring the mind, body and spirit. We offer Endless activities for all ages, extraordinary dining and luxurious rooms. We have been honored with numerous awards and recognition as one of the world's best resorts. We are committed to our Team Members, our Guests, and our Community. Basic Function: The Executive Sous Chef is responsible for the day to day operations of the Che Ah Chi Restaurant, View 180 and Clubhouse stewarding including but not limited to the ongoing development and engagement of cooks/stewards, coordination of new menu ideas and utilization of products to maximize customer satisfaction and financial goals to include revenue generation and control of food cost. He / she will oversee food preparation & production, monitor inventory & portion control. The Executive Sous Chef assumes all the duties of the Executive Chef in his/her absence. Also supports the executive chef in all kitchen areas through the resort to ensure a consistent, high quality product is produced. Essential Functions : Report all daily happenings to the Executive Chef Order and maintain pars in the kitchen Responsible for maintaining food quality standards set by the Executive Chef and ensuring guest satisfaction with zero defects Work closely with the Executive Chef in menu development and presentation Work closely with the Executive Chef to standardize recipes Responsible along with Executive Chef, in maintaining overall food and labor costs within budgetary guidelines for culinary operations. Maintain hygiene standards throughout the kitchen that are set by company Involved in staff recruiting and monitoring their performance Set standards and maintain food presentation quality in all outlets at all times along with the Executive Chef Play active role in dining room visiting tables and observing service Promote restaurant through public promotional events and media visits and interviews. Execute all production and plating in a timely, efficient manner and to exceed guest expectations Source out new, exciting and local products and supplies to constantly develop menus Remain on top of culinary trends and always seek to improve progressive menus Responsible for scheduling of staff in the kitchens and ensuring that schedules are posted in a timely fashion Track employee staffing and process payroll records for culinary staff Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation Always be well groomed, in proper uniform, and be a role model to all staff Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef and Director of F&B for authorization Liaise with pest control and contracted kitchen cleaning company and monitor quality of service provided. Report any problems to the Executive Chef Receive all goods and ensure that they meet company quality specifications and reject those items that do not Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards Responsible for monthly inventory of all items in the main kitchen on the last day of each month Ensure that standard recipes are being followed at all times Execute modern, cutting edge culinary trends Liaise with restaurant managers, supervisors and service staff regarding service issues Work closely with the Pastry Chef in developing new desserts Other duties as assigned Supervision Exercised : Cooks and all Utility personnel Supervision Received : Executive Chef Responsibility & Authority : Maintain a high level of guest service at all times with quality products Uphold the resort commitment to hospitality Work closely with all departments to ensure guest service levels are being met Deal effectively with all departments with regular communication Assist with management of all culinary operations Minimum Requirements : Degree from a post-secondary culinary arts program is desired and a minimum 5 years' experience in Fine/High end dining environment. Requires 3 to 4 years' experience in an executive or Senior Sous Chef position for both a Production Kitchen and an a la carte kitchen within a hotel environment. Computer skills required in Word, Excel, and food & beverage software. Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length. Must have excellent communication skills, both verbal and written. Must maintain food handler's certification. Basic command of Spanish helpful
Oct 17, 2019
Full time
Who we are: Set on 70 acres of panoramic natural terrain, Enchantment Resort® stands at the doorway of secluded Boynton Canyon…surrounded by red rock formations known for inspiring the mind, body and spirit. We offer Endless activities for all ages, extraordinary dining and luxurious rooms. We have been honored with numerous awards and recognition as one of the world's best resorts. We are committed to our Team Members, our Guests, and our Community. Basic Function: The Executive Sous Chef is responsible for the day to day operations of the Che Ah Chi Restaurant, View 180 and Clubhouse stewarding including but not limited to the ongoing development and engagement of cooks/stewards, coordination of new menu ideas and utilization of products to maximize customer satisfaction and financial goals to include revenue generation and control of food cost. He / she will oversee food preparation & production, monitor inventory & portion control. The Executive Sous Chef assumes all the duties of the Executive Chef in his/her absence. Also supports the executive chef in all kitchen areas through the resort to ensure a consistent, high quality product is produced. Essential Functions : Report all daily happenings to the Executive Chef Order and maintain pars in the kitchen Responsible for maintaining food quality standards set by the Executive Chef and ensuring guest satisfaction with zero defects Work closely with the Executive Chef in menu development and presentation Work closely with the Executive Chef to standardize recipes Responsible along with Executive Chef, in maintaining overall food and labor costs within budgetary guidelines for culinary operations. Maintain hygiene standards throughout the kitchen that are set by company Involved in staff recruiting and monitoring their performance Set standards and maintain food presentation quality in all outlets at all times along with the Executive Chef Play active role in dining room visiting tables and observing service Promote restaurant through public promotional events and media visits and interviews. Execute all production and plating in a timely, efficient manner and to exceed guest expectations Source out new, exciting and local products and supplies to constantly develop menus Remain on top of culinary trends and always seek to improve progressive menus Responsible for scheduling of staff in the kitchens and ensuring that schedules are posted in a timely fashion Track employee staffing and process payroll records for culinary staff Ensure that proper par stocks of all food items are maintained and manage purchasing, receiving, inventory control and stock rotation Always be well groomed, in proper uniform, and be a role model to all staff Ensure that all inter-kitchen transfers are done in a timely manner and brought to the Executive Chef and Director of F&B for authorization Liaise with pest control and contracted kitchen cleaning company and monitor quality of service provided. Report any problems to the Executive Chef Receive all goods and ensure that they meet company quality specifications and reject those items that do not Ensure that all cook and hold temperatures of meats and sauces are maintained to county health standards Responsible for monthly inventory of all items in the main kitchen on the last day of each month Ensure that standard recipes are being followed at all times Execute modern, cutting edge culinary trends Liaise with restaurant managers, supervisors and service staff regarding service issues Work closely with the Pastry Chef in developing new desserts Other duties as assigned Supervision Exercised : Cooks and all Utility personnel Supervision Received : Executive Chef Responsibility & Authority : Maintain a high level of guest service at all times with quality products Uphold the resort commitment to hospitality Work closely with all departments to ensure guest service levels are being met Deal effectively with all departments with regular communication Assist with management of all culinary operations Minimum Requirements : Degree from a post-secondary culinary arts program is desired and a minimum 5 years' experience in Fine/High end dining environment. Requires 3 to 4 years' experience in an executive or Senior Sous Chef position for both a Production Kitchen and an a la carte kitchen within a hotel environment. Computer skills required in Word, Excel, and food & beverage software. Must be able to speak clearly and listen attentively to employees, dining room staff and guests. Must be able to stand and exert well-paced mobility for periods up to twelve (12) hours in length. Must have excellent communication skills, both verbal and written. Must maintain food handler's certification. Basic command of Spanish helpful
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. MICHAEL MINA'S BOURBON PUB From the culinary mind of Chef Michael Mina, comes Bourbon Pub. A concept proven in the San Francisco Bay Area and transplanted to the Sierra. Northstar's rendition of Bourbon Pub will offer a casual atmosphere with reinvented pub fare such as Truffle Tater Tots, Al Pastor Pork Ribs, and Fennel Stuffed Salmon. Experience Bourbon Pub in the winter of 2019. Job Classification: Full-Time, 10-Month Responsibilities Include (but are not limited to): * This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least three years experience in quality establishments. This position is responsible for the supervision and training of employees, and the preparation and production of food. * 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 required to be proficient in all positions in the kitchen roles. * The Executive Sous Chef is required to be proficient in banquet services, plated service, elaborate breakfast and lunch buffets. * Responsible for training, overseeing, evaluating and disciplining culinary 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 cooks of all levels 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: * 3 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 - preferred. * Basic knowledge of the Spanish language - preferred. 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 175460
Oct 17, 2019
Full time
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. MICHAEL MINA'S BOURBON PUB From the culinary mind of Chef Michael Mina, comes Bourbon Pub. A concept proven in the San Francisco Bay Area and transplanted to the Sierra. Northstar's rendition of Bourbon Pub will offer a casual atmosphere with reinvented pub fare such as Truffle Tater Tots, Al Pastor Pork Ribs, and Fennel Stuffed Salmon. Experience Bourbon Pub in the winter of 2019. Job Classification: Full-Time, 10-Month Responsibilities Include (but are not limited to): * This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least three years experience in quality establishments. This position is responsible for the supervision and training of employees, and the preparation and production of food. * 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 required to be proficient in all positions in the kitchen roles. * The Executive Sous Chef is required to be proficient in banquet services, plated service, elaborate breakfast and lunch buffets. * Responsible for training, overseeing, evaluating and disciplining culinary 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 cooks of all levels 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: * 3 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 - preferred. * Basic knowledge of the Spanish language - preferred. 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 175460
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. This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least five years experience in quality establishments. This position is responsible for the supervision of employees, and the preparation and production of food. Responsibilities Include (but are not limited to): * Must carry out the rules and quality standards set by the Executive Chef and General Manager * Proficient in all positions in the kitchen and will be responsible for training, overseeing and evaluating employees * This individual may assist in the creation, 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 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. -required * Must be fluent in English. -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 * 2 years managerial experience. -preferred * Knowledge of the Spanish language. -preferred 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 170025
Oct 17, 2019
Full time
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. This person is either a graduate of a two year culinary program with two years post graduate quality experience, or has at least five years experience in quality establishments. This position is responsible for the supervision of employees, and the preparation and production of food. Responsibilities Include (but are not limited to): * Must carry out the rules and quality standards set by the Executive Chef and General Manager * Proficient in all positions in the kitchen and will be responsible for training, overseeing and evaluating employees * This individual may assist in the creation, 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 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. -required * Must be fluent in English. -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 * 2 years managerial experience. -preferred * Knowledge of the Spanish language. -preferred 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 170025
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 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
Oct 17, 2019
Full time
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 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. Summary: We are seeking a Sous Chef for the 9280 Tap House in Keystone, CO. The Sous Chef will report directly to the Senior Manager, and will supervise daily operations of the kitchen and staff in accordance with defined food program to set standards. Responsibilities include, but are not limited to: * Supervise and develop kitchen staff * Create a team atmosphere and lead by example * Assist with hiring, retaining, and at times disciplining employees * Help Supervise daily operations and employees * Total organization of all prep list's for the day and evening * Communicate with front of the house and follow detailed instructions - both oral and written * Maintain a safe environment in the kitchen and also behind the service line * Train new kitchen staff members on the functionality of the kitchen * Train staff on company safety procedures and maintain safety logs for the restaurants * Take responsibility and pride for the product used and manage it to assure a quality product and cost efficient utilization * Must practice good personal hygiene and safe food handling skills * Help maintain all par levels for the kitchen * Assist in creating schedules for the coming weeks * Assist in all aspects of ordering * End of the month inventory procedures * Making sure every plate put out is of top quality and the line is executed with precision and organization * Supervise employees during production and service for private parties * Other duties as assigned Qualifications * Proficient in all aspects of production * Serv Safe certificate or similar credentials * Able to set up line station quickly and expedite orders for service * Excellent communication skills, including ability to train staff members * Strong management skills * Team-oriented attitude * Valid US Driver's License - required * Able to lift and carry up to 50 lbs - required * Able to work in a hot kitchen environment up to 8 hours during a shift - required * Able to speak, and hear directions in a loud kitchen environment - required * Able to work weekends and holidays as necessary - required * Able to stand up to 8 hours during a shift - 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 175067
Oct 17, 2019
Full time
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. Summary: We are seeking a Sous Chef for the 9280 Tap House in Keystone, CO. The Sous Chef will report directly to the Senior Manager, and will supervise daily operations of the kitchen and staff in accordance with defined food program to set standards. Responsibilities include, but are not limited to: * Supervise and develop kitchen staff * Create a team atmosphere and lead by example * Assist with hiring, retaining, and at times disciplining employees * Help Supervise daily operations and employees * Total organization of all prep list's for the day and evening * Communicate with front of the house and follow detailed instructions - both oral and written * Maintain a safe environment in the kitchen and also behind the service line * Train new kitchen staff members on the functionality of the kitchen * Train staff on company safety procedures and maintain safety logs for the restaurants * Take responsibility and pride for the product used and manage it to assure a quality product and cost efficient utilization * Must practice good personal hygiene and safe food handling skills * Help maintain all par levels for the kitchen * Assist in creating schedules for the coming weeks * Assist in all aspects of ordering * End of the month inventory procedures * Making sure every plate put out is of top quality and the line is executed with precision and organization * Supervise employees during production and service for private parties * Other duties as assigned Qualifications * Proficient in all aspects of production * Serv Safe certificate or similar credentials * Able to set up line station quickly and expedite orders for service * Excellent communication skills, including ability to train staff members * Strong management skills * Team-oriented attitude * Valid US Driver's License - required * Able to lift and carry up to 50 lbs - required * Able to work in a hot kitchen environment up to 8 hours during a shift - required * Able to speak, and hear directions in a loud kitchen environment - required * Able to work weekends and holidays as necessary - required * Able to stand up to 8 hours during a shift - 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 175067
We're a family owned and operated restaurant and brewery in beautiful Madison, Wisconsin with a second brewpub on the shores of the Wisconsin river in downtown Sauk City, Wisconsin. We feature "elevated Americana" cuisine and an eclectic array of highly- acclaimed house-made brews. We value creativity, a strong work ethic, attention to detail, and a dedication to exceptional quality. We invite guests to a cozy, casual, non-pretentious atmosphere, yet strive to far exceed the expectations of a "typical" brewpub. Our reputation is built on inventive, from-scratch cooking and a passion for creating new classic and experimental brews. Vintage Brewing Co. is a growing brewpub chain seeking a Sous Chef to assist with the leadership duties. Our new Sous Chef will help us develop a culinary team that's skilled, hard-working, and well-trained in its operations, procedures and routines. We are a supportive and active ownership team, willing and able to provide the guidance and tools needed for our team's' success. We are a family-based company that values hard work but also quality of life. We're seeking high standards of quality and productivity, but not candidates to burn out with inhuman hours or unrealistic expectations. Our ideal candidate: 3+ years of restaurant kitchen management experience. 1+ years banquet chef experience. Has lead a BOH staff of 30 + employees. Scratch kitchen experience, in which multiple stations were worked and understood. A good knowledge of the fundamentals of food and ingredient relationships. Has excellent communication and strong people skills. Has business savvy with strong collaboration skills for working with all management staff both FOH and BOH. Is a genuine team player, willing to work collaboratively with managers and employees of all departments for the best interest and collective success of the company. Has a strong management background. Able to work flexible hours which includes days, nights, weekends, holidays, festivals, and VBC sponsored events. Enjoys teaching others, balancing employee performance and development. The Sous Chef must live by a guest orientated philosophy and show honesty and integrity in all things. Primary job duties/requirements: Staffing: Interview, hire and train BOH personnel. Conduct performance reviews. Scheduling: Manage labor and scheduling. Ensure proper staffing for maximum productivity and high quality standards. Supervise all BOH employees. Managing costs: Manage food and labor costs. Work to optimize profitability while ensuring quality. The ability to execute all daily operations to include but not limited to; prep production, line production, shift execution, ordering, recipe adherence, and recipe development. Sanitation: Maintain impeccable safety and sanitation standards. Competent computer skills: Maintain diligent record-keeping and report to management and owners in a timely manner. Positively represent and promote Vintage Brewing Company at public appearances, tastings, festivals and competitions. Coordinate cross-training activities and menu training with kitchen staff. Cultivate and promote a spirit of inter-departmental teamwork. Enjoy the happy work environment you've helped create! This job requires ability to perform the following: Moving safely and efficiently about the facilities. Carrying or lifting items weighing up to 80 pounds. Handling food, objects, products, and utensils. Bending, stooping, kneeling.
Oct 17, 2019
Full time
We're a family owned and operated restaurant and brewery in beautiful Madison, Wisconsin with a second brewpub on the shores of the Wisconsin river in downtown Sauk City, Wisconsin. We feature "elevated Americana" cuisine and an eclectic array of highly- acclaimed house-made brews. We value creativity, a strong work ethic, attention to detail, and a dedication to exceptional quality. We invite guests to a cozy, casual, non-pretentious atmosphere, yet strive to far exceed the expectations of a "typical" brewpub. Our reputation is built on inventive, from-scratch cooking and a passion for creating new classic and experimental brews. Vintage Brewing Co. is a growing brewpub chain seeking a Sous Chef to assist with the leadership duties. Our new Sous Chef will help us develop a culinary team that's skilled, hard-working, and well-trained in its operations, procedures and routines. We are a supportive and active ownership team, willing and able to provide the guidance and tools needed for our team's' success. We are a family-based company that values hard work but also quality of life. We're seeking high standards of quality and productivity, but not candidates to burn out with inhuman hours or unrealistic expectations. Our ideal candidate: 3+ years of restaurant kitchen management experience. 1+ years banquet chef experience. Has lead a BOH staff of 30 + employees. Scratch kitchen experience, in which multiple stations were worked and understood. A good knowledge of the fundamentals of food and ingredient relationships. Has excellent communication and strong people skills. Has business savvy with strong collaboration skills for working with all management staff both FOH and BOH. Is a genuine team player, willing to work collaboratively with managers and employees of all departments for the best interest and collective success of the company. Has a strong management background. Able to work flexible hours which includes days, nights, weekends, holidays, festivals, and VBC sponsored events. Enjoys teaching others, balancing employee performance and development. The Sous Chef must live by a guest orientated philosophy and show honesty and integrity in all things. Primary job duties/requirements: Staffing: Interview, hire and train BOH personnel. Conduct performance reviews. Scheduling: Manage labor and scheduling. Ensure proper staffing for maximum productivity and high quality standards. Supervise all BOH employees. Managing costs: Manage food and labor costs. Work to optimize profitability while ensuring quality. The ability to execute all daily operations to include but not limited to; prep production, line production, shift execution, ordering, recipe adherence, and recipe development. Sanitation: Maintain impeccable safety and sanitation standards. Competent computer skills: Maintain diligent record-keeping and report to management and owners in a timely manner. Positively represent and promote Vintage Brewing Company at public appearances, tastings, festivals and competitions. Coordinate cross-training activities and menu training with kitchen staff. Cultivate and promote a spirit of inter-departmental teamwork. Enjoy the happy work environment you've helped create! This job requires ability to perform the following: Moving safely and efficiently about the facilities. Carrying or lifting items weighing up to 80 pounds. Handling food, objects, products, and utensils. Bending, stooping, kneeling.
We're a family owned and operated restaurant and brewery in beautiful Madison, Wisconsin with a second brewpub on the shores of the Wisconsin river in downtown Sauk City, Wisconsin. We feature "elevated Americana" cuisine and an eclectic array of highly- acclaimed house-made brews. We value creativity, a strong work ethic, attention to detail, and a dedication to exceptional quality. We invite guests to a cozy, casual, non-pretentious atmosphere, yet strive to far exceed the expectations of a "typical" brewpub. Our reputation is built on inventive, from-scratch cooking and a passion for creating new classic and experimental brews. Vintage Brewing Co. is a growing brewpub chain seeking a Sous Chef to assist with the leadership duties. Our new Sous Chef will help us develop a culinary team that's skilled, hard-working, and well-trained in its operations, procedures and routines. We are a supportive and active ownership team, willing and able to provide the guidance and tools needed for our team's' success. We are a family-based company that values hard work but also quality of life. We're seeking high standards of quality and productivity, but not candidates to burn out with inhuman hours or unrealistic expectations. Our ideal candidate: 3+ years of restaurant kitchen management experience. 1+ years banquet chef experience. Has lead a BOH staff of 30 + employees. Scratch kitchen experience, in which multiple stations were worked and understood. A good knowledge of the fundamentals of food and ingredient relationships. Has excellent communication and strong people skills. Has business savvy with strong collaboration skills for working with all management staff both FOH and BOH. Is a genuine team player, willing to work collaboratively with managers and employees of all departments for the best interest and collective success of the company. Has a strong management background. Able to work flexible hours which includes days, nights, weekends, holidays, festivals, and VBC sponsored events. Enjoys teaching others, balancing employee performance and development. The Sous Chef must live by a guest orientated philosophy and show honesty and integrity in all things. Primary job duties/requirements: Staffing: Interview, hire and train BOH personnel. Conduct performance reviews. Scheduling: Manage labor and scheduling. Ensure proper staffing for maximum productivity and high quality standards. Supervise all BOH employees. Managing costs: Manage food and labor costs. Work to optimize profitability while ensuring quality. The ability to execute all daily operations to include but not limited to; prep production, line production, shift execution, ordering, recipe adherence, and recipe development. Sanitation: Maintain impeccable safety and sanitation standards. Competent computer skills: Maintain diligent record-keeping and report to management and owners in a timely manner. Positively represent and promote Vintage Brewing Company at public appearances, tastings, festivals and competitions. Coordinate cross-training activities and menu training with kitchen staff. Cultivate and promote a spirit of inter-departmental teamwork. Enjoy the happy work environment you've helped create! This job requires ability to perform the following: Moving safely and efficiently about the facilities. Carrying or lifting items weighing up to 80 pounds. Handling food, objects, products, and utensils. Bending, stooping, kneeling.
Oct 17, 2019
Full time
We're a family owned and operated restaurant and brewery in beautiful Madison, Wisconsin with a second brewpub on the shores of the Wisconsin river in downtown Sauk City, Wisconsin. We feature "elevated Americana" cuisine and an eclectic array of highly- acclaimed house-made brews. We value creativity, a strong work ethic, attention to detail, and a dedication to exceptional quality. We invite guests to a cozy, casual, non-pretentious atmosphere, yet strive to far exceed the expectations of a "typical" brewpub. Our reputation is built on inventive, from-scratch cooking and a passion for creating new classic and experimental brews. Vintage Brewing Co. is a growing brewpub chain seeking a Sous Chef to assist with the leadership duties. Our new Sous Chef will help us develop a culinary team that's skilled, hard-working, and well-trained in its operations, procedures and routines. We are a supportive and active ownership team, willing and able to provide the guidance and tools needed for our team's' success. We are a family-based company that values hard work but also quality of life. We're seeking high standards of quality and productivity, but not candidates to burn out with inhuman hours or unrealistic expectations. Our ideal candidate: 3+ years of restaurant kitchen management experience. 1+ years banquet chef experience. Has lead a BOH staff of 30 + employees. Scratch kitchen experience, in which multiple stations were worked and understood. A good knowledge of the fundamentals of food and ingredient relationships. Has excellent communication and strong people skills. Has business savvy with strong collaboration skills for working with all management staff both FOH and BOH. Is a genuine team player, willing to work collaboratively with managers and employees of all departments for the best interest and collective success of the company. Has a strong management background. Able to work flexible hours which includes days, nights, weekends, holidays, festivals, and VBC sponsored events. Enjoys teaching others, balancing employee performance and development. The Sous Chef must live by a guest orientated philosophy and show honesty and integrity in all things. Primary job duties/requirements: Staffing: Interview, hire and train BOH personnel. Conduct performance reviews. Scheduling: Manage labor and scheduling. Ensure proper staffing for maximum productivity and high quality standards. Supervise all BOH employees. Managing costs: Manage food and labor costs. Work to optimize profitability while ensuring quality. The ability to execute all daily operations to include but not limited to; prep production, line production, shift execution, ordering, recipe adherence, and recipe development. Sanitation: Maintain impeccable safety and sanitation standards. Competent computer skills: Maintain diligent record-keeping and report to management and owners in a timely manner. Positively represent and promote Vintage Brewing Company at public appearances, tastings, festivals and competitions. Coordinate cross-training activities and menu training with kitchen staff. Cultivate and promote a spirit of inter-departmental teamwork. Enjoy the happy work environment you've helped create! This job requires ability to perform the following: Moving safely and efficiently about the facilities. Carrying or lifting items weighing up to 80 pounds. Handling food, objects, products, and utensils. Bending, stooping, kneeling.
A dash of diversity, a cup of career growth, a bucket of fun, a tablespoon of teamwork & a teaspoon of snow. Find out the rest of our secret recipe for a successful culinary career by joining us as the Executive Sous Chef. Aspen Snowmass has a reputation as a foodie destination and our on-mountain restaurants live up to the hype. Not only do we serve up delicious food and drinks but we also manage to bring the fun. Dining with us isn't just a meal - it's an experience. Learn more about our Culinary jobs aspensnowmass.com/jobs/culinary Summary The Executive Sous Chef assists the restaurant chef with overall responsibility for the culinary aspect of assigned restaurant. Essential Duties and Responsibilities • Act as Restaurant chef in the absence of Chef de Cuisine • Assist in interviewing, selection, training and retention of culinary employees • Responsible for the financial success of the culinary operation, including ordering, receiving, delivery and rotation of food items • Produce weekly schedules according to budget and forecasted numbers • Ensure that all daily opening procedures are followed • Ensure consistency of product using training guides • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Complete and assign daily production and preparation lists • Contribute to the creation of fresh and innovative daily specials • Work as an active participant on the service line as required • Communicate with restaurant manager as needed to provide menu and pricing information • Communicate with chef regarding the daily inventory and ordering process • Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers • Complete and submit an accurate monthly inventory • Act as a manager and coach to address any performance issues and document the same • Responsible for proper payroll procedure • Other duties as assigned Qualifications: • Culinary degree or equivalent educational level preferred • 2 years of management experience in a culinary environment required • High Volume production experience is required • Exposure to menu costing, inventory, ordering preferred • Competent with computer programs such as Microsoft Office • ServSafe or similar food safety course certification is preferred • Ability to pass a background and Driver License check • Ability to communicate and follow oral or written directions in English is required • Ability to communicate in Spanish a plus • Ability to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants
Oct 17, 2019
Full time
A dash of diversity, a cup of career growth, a bucket of fun, a tablespoon of teamwork & a teaspoon of snow. Find out the rest of our secret recipe for a successful culinary career by joining us as the Executive Sous Chef. Aspen Snowmass has a reputation as a foodie destination and our on-mountain restaurants live up to the hype. Not only do we serve up delicious food and drinks but we also manage to bring the fun. Dining with us isn't just a meal - it's an experience. Learn more about our Culinary jobs aspensnowmass.com/jobs/culinary Summary The Executive Sous Chef assists the restaurant chef with overall responsibility for the culinary aspect of assigned restaurant. Essential Duties and Responsibilities • Act as Restaurant chef in the absence of Chef de Cuisine • Assist in interviewing, selection, training and retention of culinary employees • Responsible for the financial success of the culinary operation, including ordering, receiving, delivery and rotation of food items • Produce weekly schedules according to budget and forecasted numbers • Ensure that all daily opening procedures are followed • Ensure consistency of product using training guides • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Complete and assign daily production and preparation lists • Contribute to the creation of fresh and innovative daily specials • Work as an active participant on the service line as required • Communicate with restaurant manager as needed to provide menu and pricing information • Communicate with chef regarding the daily inventory and ordering process • Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers • Complete and submit an accurate monthly inventory • Act as a manager and coach to address any performance issues and document the same • Responsible for proper payroll procedure • Other duties as assigned Qualifications: • Culinary degree or equivalent educational level preferred • 2 years of management experience in a culinary environment required • High Volume production experience is required • Exposure to menu costing, inventory, ordering preferred • Competent with computer programs such as Microsoft Office • ServSafe or similar food safety course certification is preferred • Ability to pass a background and Driver License check • Ability to communicate and follow oral or written directions in English is required • Ability to communicate in Spanish a plus • Ability to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants
A dash of diversity, a cup of career growth, a bucket of fun, a tablespoon of teamwork & a teaspoon of snow. Find out the rest of our secret recipe for a successful culinary career by joining us as the Executive Sous Chef. Aspen Snowmass has a reputation as a foodie destination and our on-mountain restaurants live up to the hype. Not only do we serve up delicious food and drinks but we also manage to bring the fun. Dining with us isn't just a meal - it's an experience. Learn more about our Culinary jobs aspensnowmass.com/jobs/culinary Summary The Executive Sous Chef assists the restaurant chef with overall responsibility for the culinary aspect of assigned restaurant. Essential Duties and Responsibilities • Act as Restaurant chef in the absence of Chef de Cuisine • Assist in interviewing, selection, training and retention of culinary employees • Responsible for the financial success of the culinary operation, including ordering, receiving, delivery and rotation of food items • Produce weekly schedules according to budget and forecasted numbers • Ensure that all daily opening procedures are followed • Ensure consistency of product using training guides • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Complete and assign daily production and preparation lists • Contribute to the creation of fresh and innovative daily specials • Work as an active participant on the service line as required • Communicate with restaurant manager as needed to provide menu and pricing information • Communicate with chef regarding the daily inventory and ordering process • Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers • Complete and submit an accurate monthly inventory • Act as a manager and coach to address any performance issues and document the same • Responsible for proper payroll procedure • Other duties as assigned Qualifications: • Culinary degree or equivalent educational level preferred • 2 years of management experience in a culinary environment required • High Volume production experience is required • Exposure to menu costing, inventory, ordering preferred • Competent with computer programs such as Microsoft Office • ServSafe or similar food safety course certification is preferred • Ability to pass a background and Driver License check • Ability to communicate and follow oral or written directions in English is required • Ability to communicate in Spanish a plus • Ability to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants
Oct 17, 2019
Full time
A dash of diversity, a cup of career growth, a bucket of fun, a tablespoon of teamwork & a teaspoon of snow. Find out the rest of our secret recipe for a successful culinary career by joining us as the Executive Sous Chef. Aspen Snowmass has a reputation as a foodie destination and our on-mountain restaurants live up to the hype. Not only do we serve up delicious food and drinks but we also manage to bring the fun. Dining with us isn't just a meal - it's an experience. Learn more about our Culinary jobs aspensnowmass.com/jobs/culinary Summary The Executive Sous Chef assists the restaurant chef with overall responsibility for the culinary aspect of assigned restaurant. Essential Duties and Responsibilities • Act as Restaurant chef in the absence of Chef de Cuisine • Assist in interviewing, selection, training and retention of culinary employees • Responsible for the financial success of the culinary operation, including ordering, receiving, delivery and rotation of food items • Produce weekly schedules according to budget and forecasted numbers • Ensure that all daily opening procedures are followed • Ensure consistency of product using training guides • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Complete and assign daily production and preparation lists • Contribute to the creation of fresh and innovative daily specials • Work as an active participant on the service line as required • Communicate with restaurant manager as needed to provide menu and pricing information • Communicate with chef regarding the daily inventory and ordering process • Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers • Complete and submit an accurate monthly inventory • Act as a manager and coach to address any performance issues and document the same • Responsible for proper payroll procedure • Other duties as assigned Qualifications: • Culinary degree or equivalent educational level preferred • 2 years of management experience in a culinary environment required • High Volume production experience is required • Exposure to menu costing, inventory, ordering preferred • Competent with computer programs such as Microsoft Office • ServSafe or similar food safety course certification is preferred • Ability to pass a background and Driver License check • Ability to communicate and follow oral or written directions in English is required • Ability to communicate in Spanish a plus • Ability to ski or ride at an intermediate level is required for employees of ski in/ski out restaurants
Bamboo Sushi is coming to Seattle! We are excited to bring the world's first sustainable sushi concept to Washington with our soon to be open restaurant in University Village We are seeking an experienced cook/chef with proven experience to partner with our Chef de Cuisine and Head Sushi Chef to open our first of many restaurants in the Seattle market and continue the success we have seen in our Portland and Denver restaurants. The ideal candidate will have 3-5 years of high-volume experience in a service-driven environment. An excellent leader who will partner with their culinary counterparts in delivering an amazing culinary experience while continuing to grow our mission of sustainability within the community. Bamboo Sushi offers a competitive salary and bonus program, excellent benefits and tremendous opportunity for growth. To learn more about the restaurant, please visit: To learn more about or company, please visit:
Oct 17, 2019
Full time
Bamboo Sushi is coming to Seattle! We are excited to bring the world's first sustainable sushi concept to Washington with our soon to be open restaurant in University Village We are seeking an experienced cook/chef with proven experience to partner with our Chef de Cuisine and Head Sushi Chef to open our first of many restaurants in the Seattle market and continue the success we have seen in our Portland and Denver restaurants. The ideal candidate will have 3-5 years of high-volume experience in a service-driven environment. An excellent leader who will partner with their culinary counterparts in delivering an amazing culinary experience while continuing to grow our mission of sustainability within the community. Bamboo Sushi offers a competitive salary and bonus program, excellent benefits and tremendous opportunity for growth. To learn more about the restaurant, please visit: To learn more about or company, please visit:
Bamboo Sushi is coming to Seattle! We are excited to bring the world's first sustainable sushi concept to Washington with our soon to be open restaurant in University Village We are seeking an experienced cook/chef with proven experience to partner with our Chef de Cuisine and Head Sushi Chef to open our first of many restaurants in the Seattle market and continue the success we have seen in our Portland and Denver restaurants. The ideal candidate will have 3-5 years of high-volume experience in a service-driven environment. An excellent leader who will partner with their culinary counterparts in delivering an amazing culinary experience while continuing to grow our mission of sustainability within the community. Bamboo Sushi offers a competitive salary and bonus program, excellent benefits and tremendous opportunity for growth. To learn more about the restaurant, please visit: To learn more about or company, please visit:
Oct 17, 2019
Full time
Bamboo Sushi is coming to Seattle! We are excited to bring the world's first sustainable sushi concept to Washington with our soon to be open restaurant in University Village We are seeking an experienced cook/chef with proven experience to partner with our Chef de Cuisine and Head Sushi Chef to open our first of many restaurants in the Seattle market and continue the success we have seen in our Portland and Denver restaurants. The ideal candidate will have 3-5 years of high-volume experience in a service-driven environment. An excellent leader who will partner with their culinary counterparts in delivering an amazing culinary experience while continuing to grow our mission of sustainability within the community. Bamboo Sushi offers a competitive salary and bonus program, excellent benefits and tremendous opportunity for growth. To learn more about the restaurant, please visit: To learn more about or company, please visit:
Leading the team in the Chef de Cuisine absence; the Sous Chef must be an inspirational leader, motivating and developing the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Sous Chef will cultivate an excellent working partnership with the restaurant management team.To work with the restaurant team to understand guest expectations, comments and to handle any complaints to satisfy the customer promptlyTo consistently prepare and cook all food to the standards and dish specifications, and train the team to do the sameTo be hands on and present on the line during the busy service periodsTo ensure that the MBC Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks and record keepingTo ensure the menu, daily specials and special menus are available, as appropriateTo ensure functions menus are managed effectively in conjunction with the managementTo ensure that the kitchen team are fully prepared, stocked and set for service at the correct times
Oct 17, 2019
Full time
Leading the team in the Chef de Cuisine absence; the Sous Chef must be an inspirational leader, motivating and developing the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Sous Chef will cultivate an excellent working partnership with the restaurant management team.To work with the restaurant team to understand guest expectations, comments and to handle any complaints to satisfy the customer promptlyTo consistently prepare and cook all food to the standards and dish specifications, and train the team to do the sameTo be hands on and present on the line during the busy service periodsTo ensure that the MBC Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks and record keepingTo ensure the menu, daily specials and special menus are available, as appropriateTo ensure functions menus are managed effectively in conjunction with the managementTo ensure that the kitchen team are fully prepared, stocked and set for service at the correct times
FOG CITY is seeking a talented Sous Chef with two years management experience to join our team. Must be available for evening shifts including weekends. We would like to hear from if you:Are passionate about cooking and have a great palate.Take pride in producing a consistently excellent product.Have grace under pressure to handle working in an open kitchen.Possess strong leadership abilities to lead, guide and train staff.Are capable of handling your share of administrative duties with attention to details.Bi-lingual English/Spanish and experience with wood burning ovens are a plus.We can provide:Competitive salary.Generous contribution toward Medical benefits.A Strong kitchen crew.An established restaurant with great support services.Please reply via this ad or stop by to fill out an application between 2 and 4 pm:FOG CITY, 1300 Battery St. (at Embarcadero), San Francisco CA 94111
Oct 17, 2019
Full time
FOG CITY is seeking a talented Sous Chef with two years management experience to join our team. Must be available for evening shifts including weekends. We would like to hear from if you:Are passionate about cooking and have a great palate.Take pride in producing a consistently excellent product.Have grace under pressure to handle working in an open kitchen.Possess strong leadership abilities to lead, guide and train staff.Are capable of handling your share of administrative duties with attention to details.Bi-lingual English/Spanish and experience with wood burning ovens are a plus.We can provide:Competitive salary.Generous contribution toward Medical benefits.A Strong kitchen crew.An established restaurant with great support services.Please reply via this ad or stop by to fill out an application between 2 and 4 pm:FOG CITY, 1300 Battery St. (at Embarcadero), San Francisco CA 94111
Experienced Sous Chef needed for private member club and event venue. Minimum of 5 years kitchen management necessary. Knowledge in food safety/handling required. Ability to lead, manage and train a small staff. Excellent organizational skills and attention to detail required. Experience in banquets, catering and event execution a plus! Ability to communicate and work well with all FOH staff and management. Excellent work environment. Benefits. Five day work week {Wed- Sun}. Uniforms provided. Competitive compensation package available for the right candidate.
Oct 17, 2019
Full time
Experienced Sous Chef needed for private member club and event venue. Minimum of 5 years kitchen management necessary. Knowledge in food safety/handling required. Ability to lead, manage and train a small staff. Excellent organizational skills and attention to detail required. Experience in banquets, catering and event execution a plus! Ability to communicate and work well with all FOH staff and management. Excellent work environment. Benefits. Five day work week {Wed- Sun}. Uniforms provided. Competitive compensation package available for the right candidate.
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. This is an exciting opportunity to work with the Executive Chef to supervise and coordinate the activities of a dynamic back of house kitchen team. Responsibilities: * Provide superior service to all customers at all times, while following The Resort's etiquette guidelines * Work with the Chef de Cuisine 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. Qualifications: * Prior supervisory or managerial experience at a high-volume restaurant * Possess Utah Food Handlers Permit within 30 days of hire * Possess Utah TIPS card within 30 days of hire * 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 Preferred Experience/Special Skills * Possess a specialized cooking skill * Possess a culinary school and/or four year college degree Requirements: * Ability to stand for extended periods of time. * Ability to bend, lift and carry heavy objects. * Ability to work in outside environments. * Ability to wear approved slip resistant footwear. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. 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 174508
Oct 17, 2019
Full time
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. This is an exciting opportunity to work with the Executive Chef to supervise and coordinate the activities of a dynamic back of house kitchen team. Responsibilities: * Provide superior service to all customers at all times, while following The Resort's etiquette guidelines * Work with the Chef de Cuisine 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. Qualifications: * Prior supervisory or managerial experience at a high-volume restaurant * Possess Utah Food Handlers Permit within 30 days of hire * Possess Utah TIPS card within 30 days of hire * 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 Preferred Experience/Special Skills * Possess a specialized cooking skill * Possess a culinary school and/or four year college degree Requirements: * Ability to stand for extended periods of time. * Ability to bend, lift and carry heavy objects. * Ability to work in outside environments. * Ability to wear approved slip resistant footwear. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. 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 174508
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. This position assist with managing daily operations of the Central kitchen with a focus on ensuring efficient and profitable food service. The Executive Chef will oversee this position. They will work together to ensure that staff and the kitchen enviroment are meeting/exceeding the expecations of the Vail Brand Standards, as well as meeting/exceeding the goals measuring guest satisfaction. Responsibilities: * Assists with overseeing kitchen personnel and confirming their assignments are completed to ensure economical & timely food production; Monitors the line and acts as Manger on Duty in conjunction with Chef's schedule. * Ensures kitchen is clean and required logs are maintained on daily basis to fulfull Vail Brand Standard Requirements and Health Department. * Manages the human resource, financial and administrative responsibilities as they pertain to his/her direct reports which includes Entry Cook positions and Stewards. * Ensures recipes are being properly prepped and executed. * Observes methods of food preparation cooking and service; sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner; tastes food as prepared to ensure quality; expedites line during peak meal periods * Accurately produces daily reports and conducts self audits; holds and documents daily pre-shift meetings * Assists with ordering and maintaining inventory control of Restaurant kitchen products Qualifications: * High School Degree or Equivilent required/Bachelor's Degree Preferred * Minimum 5 years restaurant experience required * Minimum 1 year supervisory experience required * Utah driver's license * Strong Skills Required; Purchasing software, MS office suite * English proficiency, Bi-lingual in Spanish a plus * Utah Food Handler's Card required within 14 days of employment * Bachelor Degree is preferred. A combination of practical experience and education will be considered as an alternate. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. 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 176006
Oct 17, 2019
Full time
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. This position assist with managing daily operations of the Central kitchen with a focus on ensuring efficient and profitable food service. The Executive Chef will oversee this position. They will work together to ensure that staff and the kitchen enviroment are meeting/exceeding the expecations of the Vail Brand Standards, as well as meeting/exceeding the goals measuring guest satisfaction. Responsibilities: * Assists with overseeing kitchen personnel and confirming their assignments are completed to ensure economical & timely food production; Monitors the line and acts as Manger on Duty in conjunction with Chef's schedule. * Ensures kitchen is clean and required logs are maintained on daily basis to fulfull Vail Brand Standard Requirements and Health Department. * Manages the human resource, financial and administrative responsibilities as they pertain to his/her direct reports which includes Entry Cook positions and Stewards. * Ensures recipes are being properly prepped and executed. * Observes methods of food preparation cooking and service; sizes of portions and garnishing of foods to make sure food is prepared in prescribed manner; tastes food as prepared to ensure quality; expedites line during peak meal periods * Accurately produces daily reports and conducts self audits; holds and documents daily pre-shift meetings * Assists with ordering and maintaining inventory control of Restaurant kitchen products Qualifications: * High School Degree or Equivilent required/Bachelor's Degree Preferred * Minimum 5 years restaurant experience required * Minimum 1 year supervisory experience required * Utah driver's license * Strong Skills Required; Purchasing software, MS office suite * English proficiency, Bi-lingual in Spanish a plus * Utah Food Handler's Card required within 14 days of employment * Bachelor Degree is preferred. A combination of practical experience and education will be considered as an alternate. Becoming part of the Park City team means you're joining one of the best ski brands in the world. The legendary Park City mountain and town are crafted from local charm and hospitality. And living and working in Park City brings its own benefits. From the hip and friendly ski-into-town cultural scene to the unrivaled Wasatch powder of America's largest mountain resort, Park City has a pulse that's as charming as it is rewarding. Join our team and come experience all that Park City has to offer. 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 176006
Omega Ouzeri, a Greek Seafood restaurant on Capitol Hill, is looking for a Sous Chef.We are positive people and are looking for others with good energy.Greek flavors and NW ingredients put together in an open kitchen with a supportive staff.We are currently seeking positive, creative, seasoned professional to become a leader. Must have 2+ years experience as a sous.The candidate should have experience in a scratch kitchen and understand the commitment it takes to do that well. They must be organized and able to manage their time and responsibilities appropriately in order to have a consistent service every shift.We are open 7 days a week for dinner and offer competitive salary, health insurance and review salary after each successful quarter.Meraki : Greek for doing it with love, passion and a lot of soul.We're looking for cooks in love with big flavors, who can cook through the weeds, with passion and heart.Please send COVER LETTER and RESUME.
Oct 17, 2019
Full time
Omega Ouzeri, a Greek Seafood restaurant on Capitol Hill, is looking for a Sous Chef.We are positive people and are looking for others with good energy.Greek flavors and NW ingredients put together in an open kitchen with a supportive staff.We are currently seeking positive, creative, seasoned professional to become a leader. Must have 2+ years experience as a sous.The candidate should have experience in a scratch kitchen and understand the commitment it takes to do that well. They must be organized and able to manage their time and responsibilities appropriately in order to have a consistent service every shift.We are open 7 days a week for dinner and offer competitive salary, health insurance and review salary after each successful quarter.Meraki : Greek for doing it with love, passion and a lot of soul.We're looking for cooks in love with big flavors, who can cook through the weeds, with passion and heart.Please send COVER LETTER and RESUME.
The Cliffs Hotel and Spa Creative Sous Chef needed for Marisol Restaurant at Cliffs Hotel and Spa Position: Sous Chef Department: Kitchen Status: Full Time Reports to: Executive Chef and F&B Director Position Summary: Oversee daily operation of Marisol kitchen. Maintain Costs of food and labor while increasing revenue over prior year. Keep up with current culinary trends while keeping a modern Latin themed restaurant. Support and follow the executive chefs lead and work hand in hand with the other Sous Chef. Looking for a Chef with a strong creative nature for menu design. This is a night time position with a high focus on creativity as well as upholding standards. Essential Functions of the job: The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary. Responsible for creating prep check lists for kitchen stations Create all menus, costing, standardization, and training. Oversee and lead daily operations of the kitchen Maintain pars on equipment, china, and other necessities so employees can do their job properly Conduct daily pre-shift line up with front of the house Keep good ambiance for employees Meet, greet, and develop relationships with customers in the restaurant and at off-site events Keep the kitchen a safe and clean work environment for all employees Oversee nighttime service and maintain a high attention to detail throughout the night. Qualifications: 3-5 years prior restaurant experience; with sales exceeding 2 million Dollars in annual revenue 2-year culinary degree, or accredited acf apprenticeship Additional Job Duties : Attend seasonal off-site promotional functions Assist Executive Chef with daily functions, banquets, and take charge in the chef's absence Continue Education through books, magazines, culinary schools, and chef seminars Follow culinary trends Build good morale for staff Physical Requirements: Ability to stand continuously for the duration of the shift (eight or more hours). Ability to lift small packages (excess of 50 pounds). Ability to work in stressful situations. Education, Experience, Skills : High school diploma; culinary degree preferred. Working knowledge of guest services in a luxury hotel setting. Excellent command of English language. Ability to speak Spanish preferred Ability to work with and manage people effectively. Ability to multitask and work in mentally demanding situations. 0
Oct 17, 2019
Full time
The Cliffs Hotel and Spa Creative Sous Chef needed for Marisol Restaurant at Cliffs Hotel and Spa Position: Sous Chef Department: Kitchen Status: Full Time Reports to: Executive Chef and F&B Director Position Summary: Oversee daily operation of Marisol kitchen. Maintain Costs of food and labor while increasing revenue over prior year. Keep up with current culinary trends while keeping a modern Latin themed restaurant. Support and follow the executive chefs lead and work hand in hand with the other Sous Chef. Looking for a Chef with a strong creative nature for menu design. This is a night time position with a high focus on creativity as well as upholding standards. Essential Functions of the job: The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary. Responsible for creating prep check lists for kitchen stations Create all menus, costing, standardization, and training. Oversee and lead daily operations of the kitchen Maintain pars on equipment, china, and other necessities so employees can do their job properly Conduct daily pre-shift line up with front of the house Keep good ambiance for employees Meet, greet, and develop relationships with customers in the restaurant and at off-site events Keep the kitchen a safe and clean work environment for all employees Oversee nighttime service and maintain a high attention to detail throughout the night. Qualifications: 3-5 years prior restaurant experience; with sales exceeding 2 million Dollars in annual revenue 2-year culinary degree, or accredited acf apprenticeship Additional Job Duties : Attend seasonal off-site promotional functions Assist Executive Chef with daily functions, banquets, and take charge in the chef's absence Continue Education through books, magazines, culinary schools, and chef seminars Follow culinary trends Build good morale for staff Physical Requirements: Ability to stand continuously for the duration of the shift (eight or more hours). Ability to lift small packages (excess of 50 pounds). Ability to work in stressful situations. Education, Experience, Skills : High school diploma; culinary degree preferred. Working knowledge of guest services in a luxury hotel setting. Excellent command of English language. Ability to speak Spanish preferred Ability to work with and manage people effectively. Ability to multitask and work in mentally demanding situations. 0