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Title

Banquet & Catering Head Chef 

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Description

Performs duties in Hotel and Conference Center in collaboration with the Executive Chef catering Manager and Director of Operations. Responsible for ensuring the operation of scheduled events held in various locations around the resort as Directed by the Executive Chef by performing the following responsibilities.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Use a repertoire of cooking methods, which come with experience. Basic cooking Theory knowledge is necessary, standard cooking methods, and mixed methods. Short Order or a la Carte cooking may be required as well as BIG batch Cookery to feed upwards of 220 people in some cases. Parties can range from 4 to 300 guests depending on the event.  General understanding of ingredients, seasonings, and taste and flavor balance is also important in this role. The Executive Chef Role will help educate and mentor this Chef always. Basic Computer skills and Math skills are required.

The Chef must also have general Banquet display knowledge, decorative food knowledge, and presentation of carving stations, salad bars, and other special requests guests may have.

The Chef must be flexible in working with our clients.

The Chef must be able to make quick decisions when necessary and improvisational skills are very important in dealing with events and guests.

Must follow Serve Safe standards of food storage and handling, adherence to all safety and food practice standards is very important.

Must be able to work and make decisions independently, following all standard operating procedures of the Resort and of the Executive Chef’s standards.

Heavy lifting, and standing for long hours are part of this position. Must be safe in how they handle themselves, lifting, carrying things, and moving large food boxes around the resort. 

 
Position Requirements

Ordering of food products and inventories monthly, paying attention to Cost of Goods vs. Labor Costs always. The Head Chef will be responsible for management of 6-10 employees in the Commissary kitchen an organization of production of food and events. The Head Chef will be responsible for scheduling the employees as well.

Part of hiring and firing process, performance evaluations every 6 months to a year of employees, appraising performance daily or critiquing performance, rewarding and disciplinary actions, assigning projects, keeping the kitchen working and addressing complaints and finding solutions for a smoother operation.

Menu design and creativity will come with guidance from Executive Chef.

Qualifications The Head Chef in order to perform this job successfully will need to perform each essential duty to satisfactory. The items listed below are representative of the knowledge, skill and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Education and/or Experience                                                

AOS or AAS degree or equivalent from a two year college or technical school; OR 2 Years related work experience and/or training; OR equivalent combination of Education and experience.

Language Skills                                             

Ability to read and comprehend simple instructions, short correspondence, emails and memos. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical Skills                                                   

Ability to add, subtract, multiply, and divide. Conversion of recipes, and small units of measure. Ability to compute, rate’s percentages, and ratios.

Reasoning Ability                                                      

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills                                             

Basic computer skills are required.

Certificates, Licenses, Registrations Must hold a valid Sate of Vermont Driver's License and be eligible for enrollment as a driver on Jay Peak Resort's Commercial Automobile policy.

Serve Safe Certification required.

Ordering of food products and inventories monthly, paying attention to Cost of Goods vs. Labor Costs always. The Head Chef will be responsible for management of 6-10 employees in the Commissary kitchen an organization of production of food and events. The Head Chef will be responsible for scheduling the employees as well.

Part of hiring and firing process, performance evaluations every 6 months to a year of employees, appraising performance daily or critiquing performance, rewarding and disciplinary actions, assigning projects, keeping the kitchen working and addressing complaints and finding solutions for a smoother operation.

Menu design and creativity will come with guidance from Executive Chef.

Qualifications The Head Chef in order to perform this job successfully will need to perform each essential duty to satisfactory. The items listed below are representative of the knowledge, skill and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Education and/or Experience                                                

AOS or AAS degree or equivalent from a two year college or technical school; OR 2 Years related work experience and/or training; OR equivalent combination of Education and experience.

Language Skills                                             

Ability to read and comprehend simple instructions, short correspondence, emails and memos. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical Skills                                                   

Ability to add, subtract, multiply, and divide. Conversion of recipes, and small units of measure. Ability to compute, rate’s percentages, and ratios.

Reasoning Ability                                                      

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills                                             

Basic computer skills are required.

Certificates, Licenses, Registrations Must hold a valid Sate of Vermont Driver's License and be eligible for enrollment as a driver on Jay Peak Resort's Commercial Automobile policy.

Serve Safe Certification required.

 
Full-Time/Part-Time  
Seasonal / Year Round  
Number of Openings 1  

This position is currently accepting applications.

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