This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:
PROFILE:
This individual is career oriented, creative, active, and is a culinary leader with general leadership qualities, who is able to work unsupervised and manage a kitchen in the Chef's absence
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
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
Should have the ability to be responsible for a single department of an operation
This employee supports departmental & company philosophy, goals, and objectives
SKILL LEVEL:
Understands and practices HACCP principles
Possesses strong abilities in all applicable pastry techniques and practices
Ability to read, write, and speak fluently in English
Ability manage the pastry department, prepares prep list and complete station set up in time allotted for lunch and dinner. Understands and trains subordinates the proper usage of a prep list for next service period
Has mastered basic pastry skills
Must be able to expedite production line during service period
Have the ability to manage the outlet during the Chef's absence, supervise staff and operate to standards
Understand, and practice all aspects of cost control
This job requires: the ability to lift 75 pounds, standing or walking for up to six hours, the senses of taste and smell are used frequently, the use of hands and arms for periods of up to six hours, peripheral, color, and depth vision are essential.
DUTIES AND RESPONSIBILITIES:
Preps and sets up assigned station quickly and cleanly
Prepares prep sheets accurately and develops menus
Prepared pastry products and bread to the specifications of the Chef
Reads, understands, and follows recipes and standards
Takes responsibility for the product used 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
Takes an active role in the apprentice program and the development of their skills
Responsible for production on own station and coordinates with lower rated cooks on their stations (Possesses a high level of kitchen awareness)
Advises higher rated cooks and/or management of anticipated problems
Assist in the menu development processAssist in the direction and supervision of staff
Assist in the creation, usage, and follow through of prep lists, cleaning list, and closing lists
Assists in food ordering
Demonstrates teamwork and cooperation with service staff
Completes any reasonable task assigned by executive chef
Takes direction from: Chefs, Sous Chefs, when applicable and managers
Company Profile:
Vail- North America's #1 Ski Resort! Ski,Ride,Work,Play in Vail, Colorado
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