Alterra Mountain Company

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Snowshoe - Executive Sous Chef Banquets & QSR

at Alterra Mountain Company

Posted: 8/22/2019
Job Status: Full Time
Job Reference #: 3d8c7188-29e7-4628-9f6d-3b00f44971e3
Keywords: catering, food

Job Description

Full Time - Year Round

RESORT OVERVIEW, CULTURE AND VISION

Snowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness.

OUR VALUES

Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests.

Integrity                    Performance                 Environment                   Fun                        Collaboration  

ESSENTIAL DUTIES
This position is responsible for the following job results.

•Assists and supports the Executive Chef by insuring the execution of the overall Food & Beverage division’s plan. Monitor daily operations while controlling food costs and labor costs. Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.                      

•This position will be the primary responsible person for the apprentice/externship program. Establish with input from the Executive Chef & F&B Director the curriculum, goals and accountability for this program         

•This position will be primary responsibility for the culinary aspect of the banquet/ catering functions and quick service restaurants.

•Manage Human Resources in all the culinary areas in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
•Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
•Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
•Assists in the development, implementation and managing the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
•Is part of the development and implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
•Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
•Comply with attendance rules and be available to work on a regular basis.

•Perform any other job related duties as assigned

 

This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

  • Strong knife handling skills
  • Experience with ovens, grills, broilers, sauté, fryers and other culinary instruments
  • Knowledge of safe food handling
  • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
  • Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
  • Ability to work effectively under time constraints and deadlines.
  • Command of the English language both written and verbal. 

DIRECT EXPERIENCE

Education:  High School Diploma, AS in culinary science or 5 years work experience

WV Food handlers card required

Serve Safe certification is preferred

Experience:  5 years of employment in resort related position

TRAVEL REQUIREMENTS

Any employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Driver’s Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30 miles per trip. All drivers should receive a full copy of the Alterra Driver’s Standards Policy; if you have not – please contact your Risk/Safety or HR/EE Department.

PHYSICAL DEMANDS AND WORKING CONDITIONS

This position may be required to work evenings, weekends and holidays.

Office Environment:

  • Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.
  • Manual dexterity to operate a computer and other common office equipment on a constant basis.
  • Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis.
  • Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.
  • Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Mountain Environment:

  • The primary physical environment in which this position works is out of doors with a high exposure level to cold, snow, wind, rain, bugs, sun, high altitude, extreme heights, lightning, etc...
  • The degree of strenuous activity within the job is considered to be high. Often lifting a weight of 50 pounds throughout the day is common.
  • Additional strenuous physical activity may include walking or hiking upon uneven, challenging terrain with heavy tools or equipment.
  • Exposure to: Chemicals required for cleaning, de-greasing, and painting Ultra Violet radiation from the sun enhanced through lack of atmospheric filtration at work altitude.  Fumes produced in activities ranging from cleaning to painting to fabrication of metal products. Noise generated by snowmobiles, lift equipment, and tools may require hearing protection to be worn.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
  • Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

Food Service Environment:

  • Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate.  The associate can frequently be exposed to extreme heat and extreme cold.
  • Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours.
  • While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
  • Frequently required to climb or balance and taste or smell.
  • Regularly lift and/or move up to 50 pounds on a regular and continuing basis.
  • Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
  • Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.
  • Conform with and abide by all regulations, policies, safety rules, work procedures, and instructions
  • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. The associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
  • Attendance at all scheduled meetings and training sessions is required
  • All associates must maintain a neat, clean and well-groomed appearance per standards
  • This position is required to wear a uniform as stipulated by Resort standards.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
  • Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
  • Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves.

Vision occurs continuously with the most common visual functions being those of near vision and depth perception. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

An Equal Opportunity Employer