Director Task Force Chef Jobs in Vermont (NOW HIRING)

Department; Reporting: Kitchen; Executive Chef & Sous Chefs 

Summary: The Chef de Partie reliably serves as a dynamic ingredient in the many areas of kitchen operations. He/she works in close collaboration with the Executive and Sous chefs to consistently execute food preparation that meets and even exceeds Twin Farms’ renowned standards of quality. As a member of a fast paced and creative culinary team, the Chef de Partie may fill-in at every possible kitchen station: from breakfast or lunch, to dinner or buffets, to pastry.

Essential Functions:

Responsibilities and functions involved in this role, but not limited to, include:

• With the guest’s culinary experience foremost in mind, execute the preparation/cooking of various food items - ensuring all offerings consistently live up to our Five Star recognition.
• Develop and maintain ability to step up and serve at a variety of kitchen stations - breakfast, lunch, dinner, buffets and pastry
• Continually monitor fine details of food production and take responsibility for efficient use of inventory, quality/consistency, and the accommodation of guest specifications.
• Proactively utilize culinary knowledge and creativity in proposing, developing and implementing thoughtful and novel menu items that build on Twin Farm’s brand success.
• Assume the role of liaison between the kitchen and other hotel departments- demonstrating superb lateral service, collaboration, and teamwork.
• Observe department safety procedures and policies- including proper organization of work stations as well as sanitation of all kitchen facilities and equipment.
• Perform other duties as assigned by supervisor. 

Knowledge, Skills and Abilities:

• In-depth skills and knowledge of all kitchen operations- including utilizing tools/equipment, planning and preparing a wide range of foods, and working in an effective team format.
• Capable and knowledgeable in producing consistent and high quality product in a timely manner.
• Able to offer support to kitchen leadership with fresh ideas and creativity toward menu development and presentation.
• Knowledgeable of nutritional standards and in management of alternatives to allergy/dietary restrictions.
• Able to take direction and work independently with appropriate time management skills and good follow through/completion of tasks.
• Skilled in sharing expertise with others (directing less experienced cooks/kitchen personnel) and ready to develop new culinary skills and experiences.
• Able to exerting clear communication and friendly interpersonal skills.
• Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone.
• Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations.
• Able to maintain promote a positive attitude and ability to work well with other team members despite strains and demands.
• Able to exert strong organizational skills and efficient management of work station.
• Knowledgeable of basic kitchen and food safety procedures– including proper use of equipment and handling and storing of foods.
• Familiar with wise use of kitchen resources/inventory.

Education/Training:

• Culinary education and/or on the job training with hotel and fine dining experience preferred
• Previous experience cooking in a fine dining restaurant of at least 2 years.

Working Conditions:

• Tasks often conducted in the stress of a fast-paced environment with ever-changing demands.
• Predominant activity is on feet with continuous walking and standing.
• Frequent reaching, bending, and lifting of light loads with occasional lifting extremes up to approximately 50lbs.
• Work involves a good deal of independent management but also close collaboration with a team.
• Shift hours are typically long with weekend and holiday attendance most always necessary- requires ability to maintain a flexible schedule and work holidays. 

Job Classification: Non-Exempt; Hourly position