KILLINGTON PICO SKI RESORT
Job Details
Job Location Killington, VT
Position Type Full-Time Year Round
Job Category Food & Beverage
Description
Compensation and Benefits: Compensation: Salary: $70,000-$80,000 annually, adjusted based on experience Benefits: Full-time, year-round, benefitted position including:
Optional company subsidized medical, dental, vision, flexible spending account, health savings account, employer paid short term disability & long-term disability offerings 401(k) retirement plan (with company match up to 5%) Paid parental leave Paid time off, holiday and sick pay Free season pass for employee/dependents Privileges at several other resorts Several discount programs (i.e. food & beverage, retail/rental, friends & family tickets, etc.)
Job Summary:
The Executive Sous Chef will assist the Executive Chef in all food aspects. This culinary leader will supervise the daily BOH operations of a multi-faceted food and beverage operation and coordinates the preparation and execution of food for a variety of outlets.
Summary of Key Responsibilities:
Responsibilities and essential job functions include but are not limited to the following: Reports directly to the Executive Chef Works closely with the sous chefs to provide innovative and cost-effective meals to our guests Responsible for providing daily support to the executive chef and help develop the daily operation standard operating procedures Become a liaison with FOH supervisors and all front-line staff Responsible for quality assurance of products presented to guests in all culinary functions To oversee main production kitchen To supervise all culinarians, dish staff on site Plan, supervise and coordinate the daily operations of banquets and restaurant service Establish standards and procedures for staff Report daily to the executive chef Cover managers days off or days out of the building Assist with orders, receive and maintain an appropriate inventory of food and supplies which may include coordinating the transportation of goods to offsite events Prepare a variety of administrative/operations reports and records, such as timesheets, daily staffing reports and records Monitor staff hours updating schedules, signing off time for all staff Supervision of 20-25 staff members, responsible for overall direction, coordination and evaluation of the employees Executes and supervises food production, portioning, breakdown of misc. proteins. Organization of daily prep and mise en place Coordinates and controls food storage, daily maintenance of a variety of storage spaces. Utilizing FIFO and following company HACCP plan Oversee day-to-day production and operations in the kitchen Conducts, coordinates and supervises inventories. Daily produce inventory checks and ordering through local purveyors Maintains and monitors hygiene, health and safety standards and monitors that HACCP regulations are adhered to. Maintains and monitors quality, conducts quality control checks of goods received and goods prepared Ensure that the kitchen is properly organized, staffed and directed in day-to-day duties Works closely with staff in training, developing cooking techniques and demonstration Oversee all kitchen functions and provide support to the kitchen when the executive chef is away Provide high quality upscale food at high volume levels Execute and conduct banquets at high levels, organizing meetings with banquet staff Working with the Executive Chef to control labor costs and food cost percentages Conducting weekly safety meetings, reviewing with staff of known physical hazards that we deal with on a day-to-day basis Signage and message boards are updated and communicated to staff to keep employees informed about upcoming events etc. Promoting safe food handling and working with developed HACCP plans state and company wide
Qualifications
Basic Qualifications: Culinary or College degree, Associates, or bachelor's preferred Formal training/experience of 5+ years in hotel and restaurant management or a combination of education and experience
Required Knowledge, Skills and Abilities: Exceptional cooking skills Ability to effectively manage kitchen staff, motivate, train, and assign duties fairly Familiarity with the best practices in hotel, restaurant, and banquet services industry Knowledge of working Square POS systems, Microsoft 365 Knowledge of health and safety standards, SERV Safe Certification
It is the policy of Killington/Pico Ski Resort Partners, LLC to provide equal opportunity and employment to all staff and applicants. No person shall be discriminated against in any condition of employment because of race, color, religion, ancestry, national origin, sex, sexual orientation, gender identity, place of birth, age, physical or mental condition, or any qualified individual with a disability or veteran status.
Work where you play - Apply now!
Job Location Killington, VT
Position Type Full-Time Year Round
Job Category Food & Beverage
Description
Compensation and Benefits: Compensation: Salary: $70,000-$80,000 annually, adjusted based on experience Benefits: Full-time, year-round, benefitted position including:
Optional company subsidized medical, dental, vision, flexible spending account, health savings account, employer paid short term disability & long-term disability offerings 401(k) retirement plan (with company match up to 5%) Paid parental leave Paid time off, holiday and sick pay Free season pass for employee/dependents Privileges at several other resorts Several discount programs (i.e. food & beverage, retail/rental, friends & family tickets, etc.)
Job Summary:
The Executive Sous Chef will assist the Executive Chef in all food aspects. This culinary leader will supervise the daily BOH operations of a multi-faceted food and beverage operation and coordinates the preparation and execution of food for a variety of outlets.
Summary of Key Responsibilities:
Responsibilities and essential job functions include but are not limited to the following: Reports directly to the Executive Chef Works closely with the sous chefs to provide innovative and cost-effective meals to our guests Responsible for providing daily support to the executive chef and help develop the daily operation standard operating procedures Become a liaison with FOH supervisors and all front-line staff Responsible for quality assurance of products presented to guests in all culinary functions To oversee main production kitchen To supervise all culinarians, dish staff on site Plan, supervise and coordinate the daily operations of banquets and restaurant service Establish standards and procedures for staff Report daily to the executive chef Cover managers days off or days out of the building Assist with orders, receive and maintain an appropriate inventory of food and supplies which may include coordinating the transportation of goods to offsite events Prepare a variety of administrative/operations reports and records, such as timesheets, daily staffing reports and records Monitor staff hours updating schedules, signing off time for all staff Supervision of 20-25 staff members, responsible for overall direction, coordination and evaluation of the employees Executes and supervises food production, portioning, breakdown of misc. proteins. Organization of daily prep and mise en place Coordinates and controls food storage, daily maintenance of a variety of storage spaces. Utilizing FIFO and following company HACCP plan Oversee day-to-day production and operations in the kitchen Conducts, coordinates and supervises inventories. Daily produce inventory checks and ordering through local purveyors Maintains and monitors hygiene, health and safety standards and monitors that HACCP regulations are adhered to. Maintains and monitors quality, conducts quality control checks of goods received and goods prepared Ensure that the kitchen is properly organized, staffed and directed in day-to-day duties Works closely with staff in training, developing cooking techniques and demonstration Oversee all kitchen functions and provide support to the kitchen when the executive chef is away Provide high quality upscale food at high volume levels Execute and conduct banquets at high levels, organizing meetings with banquet staff Working with the Executive Chef to control labor costs and food cost percentages Conducting weekly safety meetings, reviewing with staff of known physical hazards that we deal with on a day-to-day basis Signage and message boards are updated and communicated to staff to keep employees informed about upcoming events etc. Promoting safe food handling and working with developed HACCP plans state and company wide
Qualifications
Basic Qualifications: Culinary or College degree, Associates, or bachelor's preferred Formal training/experience of 5+ years in hotel and restaurant management or a combination of education and experience
Required Knowledge, Skills and Abilities: Exceptional cooking skills Ability to effectively manage kitchen staff, motivate, train, and assign duties fairly Familiarity with the best practices in hotel, restaurant, and banquet services industry Knowledge of working Square POS systems, Microsoft 365 Knowledge of health and safety standards, SERV Safe Certification
It is the policy of Killington/Pico Ski Resort Partners, LLC to provide equal opportunity and employment to all staff and applicants. No person shall be discriminated against in any condition of employment because of race, color, religion, ancestry, national origin, sex, sexual orientation, gender identity, place of birth, age, physical or mental condition, or any qualified individual with a disability or veteran status.
Work where you play - Apply now!