Job Information
Beaver Run Resort & Conference Center Chef de Partie in Breckenridge, Colorado
24.00 per hour | Closes 07-Jul-2024 (MST) | Breckenridge, CO, USA | Kitchen | Full Time
Who are we:
Beaver Run Resort and Conference Center is located in Breckenridge, Colorado - the heart of the Colorado Rocky Mountains. Nestled between the mountain and Main Street, at Beaver Run you're just a few steps away from the ski slopes in the winter and the hiking trails in the summer. With 40,000 square feet of conference and meeting spaces, Beaver Run is the largest conference center in Breckenridge with the most scenic views and most professional team, services and amenities.
What You'll Do:
The Chef de Partie will provide direct and general leadership to the culinary team in assigned outlet to ensure quality food preparation and guest satisfaction while supporting Beaver Run Resort & Conference Center's values and business needs. This position is responsible for producing high-volume, quality food and service in a professional and organized manner. Duties may include, but are not limited to cutting, chopping, mixing and preparing sauces. This position cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Other responsibilities include cleaning and sanitizing kitchen surfaces and equipment. This position will present itself in a professional manner and demonstrate excellent guest service and communication skills. Housing may be available on a first-come, first-served basis, based on position. Full-time, year-round opportunity with benefits eligibility.
Position starts at $24.00/hr. + DOE
Responsibilities:
Train, Develops and monitors team members, working in conjunction with culinary leadership team.
Understands department objectives, standards, guidelines and to achieve effective operation of department; partners with leadership to adjust daily schedule according to business levels.
Monitors inventory levels, food purchasing, staffing, and food preparation in order to control food cost, labor cost and waste, ensuring adherence to the budget.
Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
Coordinate with front-of-the-house staff to ensure effective expedition of food orders and service. Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved.
Assists in developing menu changes to ensure variety and food quality.
Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
What You'll Bring:
2+ years restaurant experience - required,
2+ years Hospitality or Resort experience - preferred
2+ years of progressive food preparation experience or an equivalent combination of training, education and experience - preferred
1+ year experience overseeing kitchen operations - required
Demonstrated knowledge of and ability to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood - required
Demonstrated understanding of kitchen operations.
High school diploma or GED - preferred
Culinary degree or apprenticeship or experience equal to - preferred
Proficient at written and verbal communication in English - required
Spanish speaking a plus
ServSafe - preferred or ability to obtain
Proficiency with Microsoft Outlook, Word & Excel
What We Offer:
Opportunity for bonuses based on performance and time worked
On-site parking steps away from the lifts
Employee ski pass purchasing program
Hotel + Dining discounts
Flexible Time Off
Insurance:
Health
Dental
Vision
Optional Life, Disability, etc.
401k + match
This job description is not meant to be an all-inclusive representation of the tasks and duties. Other duties and tasks may be assigned as business dictates.