Job Information
Davidson Hospitality Group Chef De Cuisine - Banquet Focused in Snowmass Village, Colorado
Property Description
Viewline Resort Snowmass is an exceptional mountain resort located in the breathtaking Snowmass Village, Colorado, offering exciting career opportunities for job applicants who are passionate about the hospitality industry and the great outdoors. As a part of the Viewline Resorts brand, known for its commitment to providing exceptional guest experiences and unparalleled service, employees at Viewline Resort Snowmass can expect to work in a stunning natural setting with access to world-class recreational activities year-round. The resort offers a variety of employment opportunities, from guest services to food and beverage, housekeeping, and more, providing a diverse and fulfilling career path. Viewline Resort Snowmass is dedicated to creating a positive work environment that fosters growth, creativity, and teamwork. Employees can expect to work in a dynamic and vibrant atmosphere where they can showcase their skills, advance their career, and be part of a team that delivers u nforgettable experiences to guests. Joining the team at Viewline Resort Snowmass presents a unique opportunity to be part of a premier mountain resort that embodies the spirit of adventure and hospitality.
Overview
The Banquet Chef assists in the directing of the banquet culinary team's presentation and portioning of food according to our standards. Communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions based on banquet event orders. Produces correct amount of food for guest based on guaranteed guest counts. Assists in the hiring, training, and discipline in accordance with Davidson's policies and procedures. Order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.
Why join us:
- Competitive salary and benefits package
- Opportunity to work in a renowned hotel/resort
- Collaborative and supportive work environment
- Access to state-of-the-art kitchen facilities
If you are a culinary virtuoso with a passion for pushing culinary boundaries and creating unforgettable dining experiences, we invite you to apply now for the Chef de Cuisine position! Join our esteemed culinary team and be part of our commitment to delivering exceptional cuisine and delighting our guests' palates.
Responsibilities
ESSENTIAL FUNCTIONS
Constantly. Assist in obtaining financial goals.
Constantly. Assist in the directing and correcting the presentation and portioning of food according to Davidson standards.
Constantly. Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
Constantly. Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.
Constantly. Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.
Constantly. Complete all assigned paperwork accurately and timely.
Constantly. Complete daily food requisition
Constantly. Keep in contact with banquet department to ensure quality and consistency.
Constantly. Maintain work areas clean and organized.
Constantly. Order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.
Constantly. Lead the banquet culinary team, executing functions from planning to preparation to dish up of function.
Constantly. Report unsafe conditions immediately.
Frequently. Assist in directing staff in sanitation and sanitary food handling.
Frequently. Assist in scheduling staff according to business levels.
Frequently. Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, u age, cleanliness and proper sanitation.
Frequently. Maintain and monitor overtime, labor and food costs.
Frequently. Perform in the capacity of any position supervised.
Frequently. Prepare and train staff in use of working menus, recipe cards and photo standards.
Occasionally. Assist in conducting performance appraisals.
