Address
Form of workSummary: Plans,organizes, controls and directs the culinary team in the preparation and execution of banqueted events as directed by BEO's and by following the standardized menus and recipes. Must have a strong passion for food, an eye for eye catching presentation and at least 3-5 years experience in a professional catering or banquet organization. This position will also oversee the planning and execution of the resort's employee dining program under the direction of the Executive Chef. In slow event time periods, this position may assist on restaurant or prep teams.
Essential Duties and Responsibilities: Include the following. Other duties may be assigned.
• Manage and oversee the planning and execution of daily, weekly and monthly banquet culinary operations under the direction of the Executive Chef and BEOS.
• Maintain inventory to a level that avoids waste of product while also not running out of needed product.
• Attend BEO meetings, tastings and other meetings associated with events and a professional representative of The Peaks culinary team.
• Plans utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and regency of menu.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in consistent manner.
• Adheres to compliance of all safety and sanitation standards and regulations.
• Tests cooked foods by tasting and smelling them.
• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
• Oversees banquet team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
• Works with Events Manager facilitating all catering functions; work with group leaders, wedding planners and all associated entities. Prepare customized menu offerings, and tasting for perspective clients on a regular basis. Create marketing opportunities to promote group and private catering events.
• Provides a guest experience that exceeds the guest's expectations.
• Supports TSG Ski & Golf sustainability initiatives.
• Adheres to TSG Ski & Golf policies and procedures.
• Knowledge of and adheres to Skier Responsibility Code and Colorado Skier Safety Act.
Supervisory Responsibilities:
Indirectly manages a staff of 2-10 food service personnel; responsible for the overall direction, coordination, and evaluation of banquets. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
High School diploma or GED (General Education Degree) and extensive culinary experience and/or equivalent education.
Language Skills:
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Mathematical Skills:
Basic math and accounting skills. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Computer Skills:
To perform this job successfully, an individual should have knowledge of Exchange/Outlook Internet software; Excel Spreadsheet software, RTP and Word Processing software.
Other Qualifications:
• Must be able to operate: all kitchen equipment.
• Limited knowledge of mechanical, plumbing, refrigeration and electrical systems.
• Must be able to effectively work at elevations of 10,000 or higher.
• Must be able to function effectively in inclement weather conditions.
• Must have a valid Driver's License.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is occasionally exposed to moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold and risk of electrical shock. The noise level in the work environment is usually loud. Must be an intermediate skier and be able to function effectively at 10,000 feet above sea level.
The Salary for this position is $70,500/yr.
Benefits include paid sick leave, ski pass, dependent passes (for full time commitment), discounted lift tickets, lift tickets at other CO resorts, discounted employee shuttles and discounted meals and lodging and ski school discounts
Essential Duties and Responsibilities: Include the following. Other duties may be assigned.
• Manage and oversee the planning and execution of daily, weekly and monthly banquet culinary operations under the direction of the Executive Chef and BEOS.
• Maintain inventory to a level that avoids waste of product while also not running out of needed product.
• Attend BEO meetings, tastings and other meetings associated with events and a professional representative of The Peaks culinary team.
• Plans utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and regency of menu.
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in consistent manner.
• Adheres to compliance of all safety and sanitation standards and regulations.
• Tests cooked foods by tasting and smelling them.
• Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
• Oversees banquet team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
• Works with Events Manager facilitating all catering functions; work with group leaders, wedding planners and all associated entities. Prepare customized menu offerings, and tasting for perspective clients on a regular basis. Create marketing opportunities to promote group and private catering events.
• Provides a guest experience that exceeds the guest's expectations.
• Supports TSG Ski & Golf sustainability initiatives.
• Adheres to TSG Ski & Golf policies and procedures.
• Knowledge of and adheres to Skier Responsibility Code and Colorado Skier Safety Act.
Supervisory Responsibilities:
Indirectly manages a staff of 2-10 food service personnel; responsible for the overall direction, coordination, and evaluation of banquets. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
High School diploma or GED (General Education Degree) and extensive culinary experience and/or equivalent education.
Language Skills:
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Mathematical Skills:
Basic math and accounting skills. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Computer Skills:
To perform this job successfully, an individual should have knowledge of Exchange/Outlook Internet software; Excel Spreadsheet software, RTP and Word Processing software.
Other Qualifications:
• Must be able to operate: all kitchen equipment.
• Limited knowledge of mechanical, plumbing, refrigeration and electrical systems.
• Must be able to effectively work at elevations of 10,000 or higher.
• Must be able to function effectively in inclement weather conditions.
• Must have a valid Driver's License.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is occasionally exposed to moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold and risk of electrical shock. The noise level in the work environment is usually loud. Must be an intermediate skier and be able to function effectively at 10,000 feet above sea level.
The Salary for this position is $70,500/yr.
Benefits include paid sick leave, ski pass, dependent passes (for full time commitment), discounted lift tickets, lift tickets at other CO resorts, discounted employee shuttles and discounted meals and lodging and ski school discounts
