Seasonal Ridgeline Jobs (NOW HIRING)

Job Description: Reports To: F&B Manager
Department: Food and Beverage
Date: 10/7/2020
Status: Full Time Seasonal
Our Ethos:
Join us as we take on a re-envisioning of Ski Granby Ranch. We are a new resort and hospitality management company, but we have a way of doing business that has been forged by over forty years in the mountain resort and hospitality sectors. You will become part of an organization that is fundamentally biased towards team. We look for people who share our ethos:
• Team Success. We succeed only when the team succeeds; importantly, that success is the team’s success. We support each other with resources, constructive feedback, and positive encouragement.
• Continuous Improvement. We are in a constant mode of innovating, creating, and executing, all of which is thoughtfully balanced with a foundational sense of focus and attention to detail.
• Every Team Member Matters. We recognize the value and contributions of all team members, without question. We are snowmakers who quietly go about our duties at midnight; human resources professionals who navigate the challenges of business in mountain communities; the back-of-house staff passionately dedicated to our craft. Whether you are a frontline team member or a divisional leader, we thrive under the philosophy that no role is insignificant.
• Professionalism & Relatability. We sit in boardrooms. We turn wrenches. We flip burgers. We believe an egalitarian culture, respect, shared passion, and a sense of community among mountain people is imperative to success.
POSITION SUMMARY: The Sous Chef assists the Executive Chef in daily operations of the Culinary Department, including, but not limited to, team member development, menu development, inventory, ordering, and cost control, in all Granby Ranch food and beverage outlets and operations. Oversees the activities of kitchen team members and monitors food production in the absence of the Executive Chef.
ESSENTIAL JOB FUNCTIONS:
• Plans and directs all food preparation for kitchen operations, daily.
• Provides leadership and direction to kitchen staff giving positive feedback and constructive criticism as necessary in a professional manner.
• Develops weekly schedules, approves time cards, manages labor within budget.
• Maintains and ensures quality control for food preparation and presentation daily.
• Assists with ordering of all products for kitchen.
• Assists Executive Chef in menu development.
• Directs set up, execution, and tear down of outdoor food stations.
• Adheres to all Standard Operating Procedures (SOPs) for food quality, safety, sanitation and cleanliness at all times.
• Always maintains a clean and professional appearance.
• Handles kitchen operations for weddings and special events, executes wedding and special event tastings, including, but not limited to, ordering, planning, and preparation.
• Oversees daily back of the house operations for all Granby Ranch food and beverage outlets and assists with menu development.
• Trains new kitchen team members and maintains ongoing training for all kitchen team members.
• Follows all guidelines for codes of conduct in Ridgeline Executive Group, Inc \\ Granby Ranch Employee handbook and Food and Beverage Employee handbook.
• Completes monthly inventory accurately and on time.
ADDITIONAL DUTIES AND RESPONSIBILITIES:
• Act as a positive, professional role model, adhering to the company’s hospitality standards.
• Maintain an exceptional level of guest service in all interaction with guests, fellow employees, and management.
• Assist and support other departments for races, events and operations on high volume days.
• Other duties as assigned.
SKILLS, KNOWLEDGE, AND ABILITIES:
• Talking to others to convey information effectively.
• Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Adjusting actions in relation to others' actions.
• Actively looking for ways to help people.
• Speak, read, write in English fluently.
• Communicating effectively in writing as appropriate for the needs of the audience.
EDUCATION, EXPERIENCE, AND CERTIFICATIONS:
• High School diploma or equivilant required
• Associates or Bachelors Degree in a culinary field preferred
• 3 years’ experience in a sous chef role in a full-service resort
• Experience in banquet production for multiple events to include large banquets up to 300 people
• Experience working with budgets, ordering, inventory, H.R and managing P&L reports.
PHYSICAL REQUIREMENTS AND WORKING CONDITIONS:
• Must be able to lift up to 60lbs.
• Dexterity for utilizing keyboard, handling knives and other kitchen equipment.
• Stand and walk for duration of 8+ hour shift.
• Reaching, Bending, Sitting, Standing, Carrying, Lifting.
• Verbal and auditory abilities necessary for communication with others.
This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job.
$45,000 - $50,000