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Banquets Chef, Arrabelle

Company: Vail Mountain
Location: Lakewood
Posted on: April 10, 2021

Job Description:

Reach Your Peak at Vail Resorts. As a community of adventurers and discoverers, Vail Resorts delivers an experience of a lifetime to our guests and our employees. Our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you're looking for seasonal work or the career of a lifetime, join us today to reach your peak.

Job Summary:
The Arrabelle is seeking an experienced Sous Chef to join our culinary team as a Banquets Chef. Responsible for ensuring that all Resort guests have the highest quality culinary experience possible while maintaining a profitable Food & Beverage Division. Oversees all aspects of the culinary function to include; all Banquet events, special events with a primary focus on Catering. Can be expected to cover a la cart outlets during slow times. Also oversees the Employee Dining Room, Production for all culinary departments, Stewarding/Dishwashing department and any contract kitchen labor within the given scope, including ordering of food and equipment and scheduling. Is actively involved in the daily operations by being a "hands on" Chef through modeling proper culinary techniques and working alongside employees. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests.

Job Responsibilities:

- Oversees and is able to work all stations in the kitchen.
- Coordinates daily menus and specials.
- Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products, inspecting all current products for freshness and proper documentation of any waste.
- Ensures proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming product.
- Ensures daily prep/pull list is completed and BOH operations are adequately prepared for anticipated business levels.
- Ensures all recipes are adhered to and produced consistently and safely.
- Monitors food portioning, preparation and waste to control costs.
- Ensures plate portioning and presentation are consistent.
- Organizes kitchen and maintains all ServSafe, sanitation and safety policies and documentation.
- Ensures all BOH staff members are properly trained.
- Proper scheduling of all kitchen staff to hit budgetary goals by anticipating business levels and eliminating all OT while still providing a safe, quality product and service in a timely manner.
- Sets the example and ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, keeping a clean, safe work area.
- Demonstrates food quality expectations by preparing all dishes correctly and training and monitoring all those who prepare food items.
- Maintains a current MSDS book and accessibility, along with proper staff training and how to use it.
- Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner.
- Immediately follows up with any equipment malfunctions or breakage to resolve the issue ASAP.
- Gives support to all kitchen operations as well as any FOH needs.
- Maintains budgetary food and beverage costs.
- Performs monthly kitchen audit and inspection to ensure all HACCP policies and procedures are being followed.
- Will take part in & perform all inventories to ensure that all products are accurately counted and recorded.
- Proficiency with computer software for the following: ordering, inventory, scheduling, time & labor.
- Abides by and upholds overall customer service standards.
- Abides by and upholds kitchen and food concessions service standards.

- Performs any such other related duties as may be required or directed.


- Three to five years related experience in a supervisory role and/or training; or equivalent combination of education and experience.
- Ability to lift heavy objects, walk and stand for long periods of time, and to perform strenuous physical labor in inclement weather conditions.
- Flexible working hours, including holidays and weekends.

- Ability to maintain composure under pressure/high volume and solve customer problems or issues.
- Good organization and strong attention to detail.
- Ability to communicate with employees, guests, and customers to provide excellent service.
The budgeted range starts at $43,000 - $55,250 . Actual pay will be adjusted based on experience.

The perks include a free ski pass, and a set of benefits including...

- Medical, Dental, Vision insurance, and a 401(k) retirement plan
- Hourly employees are generally eligible for accrued Paid Time Off (PTO), Extra Time Off (ETO) and Sick Time. Salaried employees are generally eligible for Flexible Time Off (FTO)
- Paid Parental Leave for eligible mothers and fathers
- Healthcare & Dependent Care Flexible Spending Accounts
- Life, AD&D, and disability insurance
Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail - a place that's Like Nothing on Earth.

Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

Requisition ID 294468

Keywords: Vail Mountain, Denver , Banquets Chef, Arrabelle, Other , Lakewood, Colorado

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