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Performs duties in Hotel and Conference Center in collaboration with the Executive Chef catering Manager and Director of Operations. Responsible for ensuring the operation of scheduled events held in various locations around the resort as Directed by the Executive Chef by performing the following responsibilities.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Use a repertoire of cooking methods, which come with experience. Basic cooking Theory knowledge is necessary, standard cooking methods, and mixed methods. Short Order or a la Carte cooking may be required as well as BIG batch Cookery to feed upwards of 220 people in some cases. Parties can range from 4 to 300 guests depending on the event. General understanding of ingredients, seasonings, and taste and flavor balance is also important in this role. The Executive Chef Role will help educate and mentor this Chef always. Basic Computer skills and Math skills are required.
The Chef must also have general Banquet display knowledge, decorative food knowledge, and presentation of carving stations, salad bars, and other special requests guests may have.
The Chef must be flexible in working with our clients.
The Chef must be able to make quick decisions when necessary and improvisational skills are very important in dealing with events and guests.
Must follow Serve Safe standards of food storage and handling, adherence to all safety and food practice standards is very important.
Must be able to work and make decisions independently, following all standard operating procedures of the Resort and of the Executive Chef’s standards.
Heavy lifting, and standing for long hours are part of this position. Must be safe in how they handle themselves, lifting, carrying things, and moving large food boxes around the resort.