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Hyatt Resort Banquet Chef in STOWE, Vermont

Description:

At Spruce Peak we have something special. As the premier Vermont mountain community, we live and work surrounded by the natural beauty of the Green Mountains. Our slopeside hotel is gorgeous for year-round adventures, escapes, destination weddings, and more. Our staff prides itself in our teamwork, our high standards, and our diversity. In addition to competitive pay and health benefits, Spruce Peak employees enjoy a host of great benefits, both locally and world-wide, including ski-passes, fitness memberships, and free or discounted stays at Hyatt hotels worldwide. Come join our family, we think you’re special too!

The Resort Banquet Chef supervises and coordinatesthe preparation of food according to standards set by the Executive Chef.In addition, provides sincere service through actions that display self-confidence, grace and courtesy to guests and colleagues.

ESSENTIAL FUNCTIONS/RESPONSIBILITIES:

  1. Assists in developing and implementing strategies forthe banquetkitchen areathat support the achievement of the Resort’s goals.

  2. Conducts periodic food inventories.

  3. Initiates and oversees ordering of food and kitchen supplies.

  4. Orders all supplies from various vendors and in some cases going directly to the growers for the freshest possible products.

  5. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability.

  6. Supervises and coordinates the production of food according to menu specifications.

  7. Performs testing and evaluation of new recipes.Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable.

  8. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable.

  9. Checks physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques.

  10. Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and Stowe Mountain Lodge requirements.

  11. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department.

  12. May perform Executive Chef, Sous Chef, Chef, or Cook duties as needed.

  13. Is responsible for inventories, purchasing, and scheduling of the banquet area.

  14. Acknowledges any special requests and prepares the menu item accordingly.

  15. Carefully inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.

  16. Communicates effectively with the Kitchen Staff and the Stewarding Team.

  17. Works closely to the F&B Director and the Executive Chef.

  18. Maintains a daily log of important information to share with the department.

  19. Provides employees with the information needed to perform their job effectively.

  20. Orients employees to the department and resort and provides on-the-job training on job responsibilities.

  21. Prioritizes and assigns work.

  22. Provides feedback to the employee and department head on the employee’s performance of job responsibilities and performs regular job performance evaluations.

  23. Maintains an up to date working knowledge of all resort amenities as well as any special events.

  24. Interacts with resort staff in a professional manner, assisting other departments with necessary information.

  25. Is knowledgeable of all emergency procedures and Resort policies.

  26. Creates cost saving controls,ensures economical and safe use of supplies and equipment.

  27. Upholds all safety standards.

  28. Is able to communicate verbally and in writing in English.

  29. Is able to lift, push, and pull a minimum of 50 lbs.

  30. Is able to stand/walk up to 6-8 hours per day.

  31. Is ateam playerandinteracts with all guests and fellow Associates in a positive and friendly manner.

Qualifications:

  • College degree preferred.

  • 3-5 years cooking experience in a fine dining restaurant.

  • Culinary degree or ACF certification preferred.

  • Ability to handle food, objects, products and utensils

  • Ability to bend, stoop and kneel.

  • Pleasant and attentive personality.

  • Experience in high volume establishments.

  • Excellent communication skills.

  • Technical proficiency (computer applications).

  • Attention to detail.

  • Customer service experience.

  • Strong organizational and time management discipline.

  • Solid judgment and ability to resolve conflicts effectively.

  • Operate effectively in stressful situations.

  • Ability to multi-task.

  • Ability to adapt to changing guest needs.

The individuals at Spruce Peak work as a team, flexing with the business and operational needs. Responsibilities, duties and the requirements for this position may change or increase at any time, with or without a change in title, benefits or salary. Like most other exempt jobs in the hospitality industry, this position requires a flexible schedule, possibly working in other departments, working holidays, weekends, events, and long hours as necessary.

Primary Location: US-Vermont-Stowe

Organization: Spruce Peak

Pay Basis: Yearly

Job Level: Full-time

Job: Culinary

Req ID: STO000331

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

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