vermont | Chef de Cuisine - Jay Peak in Underhill, VT

Chef de Cuisine - Jay Peak

  • Jay Peak
  • $48,320.00 - 64,430.00 / Year *
  • 230 Irish Settlement Rd
  • Underhill, VT 05489
  • Full-Time
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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

SUMMARY Coordinates activities of and directs training of sous chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors.

ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned)

  • Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
  • Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.
  • Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
  • Directs food apportionment policy to control costs.
  • Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
  • Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in an exciting and appetizing manner.
  • Tests cooked foods by tasting and smelling them.
  • Devises special dishes and develops recipes for fellow staff to work from.
  • Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices.
  • Establishes and enforces nutrition and sanitation standards for restaurant.
  • Sets staff schedule and controls labor costs.
  • Other duties as assigned by supervisor, which could be directly related, or unrelated to original position.
  • SUPERVISORY RESPONSIBILITIES

    Directly supervises 10-20 and 2 subordinate supervisors at Tram Haus Lodge Food & Beverage outlets. 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.

    Position Requirements

    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

    Bachelors Degree (BA) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

    LANGUAGE SKILLS

    Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

    MATHEMATICAL SKILLS

    Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

    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

    Affluent in Microsoft Word, Excel, and food ordering sights such as Tracs Direct and Sysco or have the ability to learn.

    CERTIFICATES, LICENSES, REGISTRATIONS

    Serv Safe Certificate preferred.

    OTHER SKILLS & ABILITIES

    Strong A La Carte cooking skills required.

    OTHER QUALIFICATIONS

    Must have strong interpersonal and management skills. Must be able to work weekends and holidays.

    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 and taste or smell. The employee is frequently required to walk; use hands to finger, handle or feel and reach with hands & arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

    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 frequently exposed to wet or humid conditions; fumes or airborne particles and extreme heat. The employee is occasionally exposed to working near moving mechanical parts; outdoor weather conditions and extreme cold. The noise level in the work environment is usually moderate.

    RESORT CONDITIONS

    This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multi-level buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Work days and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays.

    Full-Time/Part-Time Full-Time Shift Various Shifts Seasonal / Year Round Year Round Perks / Benefits Benefited employees receive perk packages which include Medical, Dental, Vision, Life, AD&D Insurances, Short Term/Long Term Disability, PTO, Sick Pay, 401k, FSA, & Time Away plus all resort perks. Number of Openings 1 Location Jay Peak, Inc

    This position is currently accepting applications.



    Associated topics: corporate, corporate kitchen, culinary, culinary school, dining chef, executive kitchen, pastry, prep chef, restaurant assistant chef, service


    * The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.