The Chef de Cuisine 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.

  SALARY & INCENTIVES

  In addition to the standard resort perks & benefits that can be found outlined here (https://jaypeakresort.com/resort-privileges) , the resort is proud to offer the following for this specific role:

• Salary Range: $24 - $26/hour

• This is a fully benefited position

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

Bachelor’s 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

Must be ServSafe certified. Opportunity to attend the seminar will be provided in some cases.

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, multilevel 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.

IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU’LL GET

• Annual Salary Range: $24 - $26/Hour

• Paid Vacation & Sick Time

• Paid Maternity & Parental Leave

• Medical, Dental, Vision, Accident, Hospital Indemnity, Life & Disability Insurances

• 401k program eligibility with employer match after a year of employment with 1,000 hours of service

• Remote work and/or flexible schedules (depending on position)

• FREE or deeply discounted season passes for you and your dependents

• Employee Recognition Programs (including daily, monthly, yearly, and seniority programs)

• Seasonal employee parties

• Regular free employee breakfasts/lunches, family events, and parties

  For a full listing of employee perks both on and off-property, click here (https://jaypeakresort.com/employment/discounts-benefits/discounts)

  Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at 802-327-2183 or hr@jaypeakresort.com.

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