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Catering Chef - Full Time Year Round

Company: Stratton Mountain Resort
Location: Weston
Posted on: June 25, 2022

Job Description:

COMPANY OVERVIEW At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks for our seasonal team members including:

  • Stratton season pass for all employees
  • Free season pass for dependents - this includes spouse & children under 26 years old
  • Alterra Mountain Pass - good for lift access & discounts at all Alterra owned resorts dependents too!
  • Unlimited introduction letters for 50% off day tickets at IKON partner resorts
  • Discounted golf, mountain bike, and fitness center memberships
  • Retail and Food and Beverage discounts
  • 12 - $25 lift tickets for your friend & family guests
  • Onsite medical clinic
  • 401(k) with company match
  • Generous PTO plan to facilitate a work/life balance
  • Paid Parental Leave
  • Medical, Dental, Vision & Life Insurance Stratton's Catering Chef is responsible for the management of all aspects of the kitchen to deliver the exemplary service our guests and partners are accustomed to receiving. The Catering Chef is responsible for the management of the culinary and kitchen processes, the related administrative tasks, budgets, and for managing the associated team members for all assigned events/locations. ESSENTIAL DUTIES
    • Oversees training of seasonal staff in all areas of production, presentation, and sanitation.
    • Creates weekly schedules for kitchen staff in accordance with business needs and budget.
    • Places all product orders through approved vendors and suppliers, and ensures proper product pars are met.
    • Maintains product specs. and recipe standards are followed.
    • Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
    • Maintains sanitation standards, including HACCP documentation, and proper product rotation.
    • Completes EOM inventory.
    • Works with Outlets Chef for all support needs including staffing, product requisition, and equipment maintenance.
    • May be required to assist Outlets/Executive Chefs with other duties as assigned including catered events, special functions, and filling staffing needs at other outlets.
    • Ensure monthly communication meetings are conducted and post-meeting minutes generated.
    • Manage staff performance issues in compliance with company policies and procedures.
    • Recruit, manage, train and develop the kitchen team.
    • Comply with public safety, fire regulations and all health and safety and food safety legislation.
    • Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner.
    • Manage financial performance of the department so all planning is in line with resort objectives.
    • Ensure food control systems are adhered to so margins are on target.
    • Regular review of all menus with Executive Chef to confirm offerings are in line with market trends and company objectives.
    • Be environmentally aware.
    • Perform any other job-related duties as assigned. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS
      • EDUCATION: CULINARY DEGREE/CERTIFICATE PREFERRED
      • EXPERIENCE: 2-5 YEARS KITCHEN MANAGEMENT EXPERIENCE
      • Current Servsafe food protection manager certification TRAVEL REQUIREMENTS
        • Occasional day trips - recruiting trips and industry events. PHYSICAL DEMANDS AND WORKING CONDITIONS
          • Ability to lift and carry at least 50 pounds
          • Ability to stand on feet for shifts of 8 hours or longer
          • Ability to work in both hot and freezing temperatures throughout one shift
          • This position is regularly required to work evenings, weekends and holidays Food Service Environment:
            • Most work tasks are performed indoors, work tasks will may be performed outdoors- the associate is exposed to extreme cold and heat.
            • Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours.
            • While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
            • Frequently required to climb or balance and taste or smell.
            • Regularly lift and/or move up to 50 pounds on a regular and continuing basis.
            • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
            • Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.
            • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
            • Ability to wear personal protective equipment including but not limited to: non-slip footwear and gloves.
            • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position- associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
            • Attendance at all scheduled meetings and training sessions is required
            • All associates must maintain a neat, clean and well-groomed appearance per standards
            • This position is required to wear a uniform as stipulated by Resort standards To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. An Equal Opportunity EmployerRequired
              Preferred
              Job Industries
              • Hotel & Hospitality

Keywords: Stratton Mountain Resort, New England , Catering Chef - Full Time Year Round, Hospitality & Tourism , Weston, Northeast

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