Resort Chef

Description

Discover a place where wonder, adventure and relaxation meet. Gateway Canyons Resort & Spa rests on 180 acres in the red rock canyons of western Colorado. 72 room luxury Resort with amenities that include lodging, dining, UTV and Jeep tours, horseback riding, full service spa & air tours.

Works closely with the Executive Chef in leading a team of employees working in multiple outlets throughout the resort. Responsibilities include supervision of kitchen operations, training, creating and costing of menus, maintaining proper food storage, quality execution of all food going out to guests and maximizing employee morale and productivity.

Prepare, plans, preps, organizes the line setup and provides quality service in all areas of food production. Assists in developing a progressive, exciting, specialty restaurant food program, incorporating healthy farm-to-table, produce, ingredients, and products. Exhibits organization, time management, cleanliness and awareness in regards to food production, food and plate presentation, kitchen line operations, food safety and HACCP guidelines. Understands basic industry food, wine, service trends, and is active in continued culinary development and education. Possess artistic talent.

• Understand the importance of and adhere to Gateway Canyons’ service standards for exceptional service. Become familiar with activities and amenities of Gateway Canyons that are offered to guests.
• Responsible for daily operation and production for their outlet; ensures entire outlet operates under HACCP/Serve Safe guidelines, standards
• Ensure staff adheres to culinary guidelines.
• Performs duties regarding: Paperwork – employee information form, payroll, separation notices, employee reviews, employee consultations, disciplinary action, workers comp form, first injury reports, Food & Beverage Guidelines and uniform paperwork; Financial - Forecasting, scheduling, costing schedule, variance reports, cost transfers and I.D.T.s; End of Month Responsibilities – Taking and extending physical inventory, getting signatures on all IDTs that your outlet is responsible for and turn them in to accounting
• Develops and set standards for food program.
• Checks quality of all food served and produced daily.
• Responsible staff has proper equipment to perform tasks and in good working condition.
• Responsible for ordering and receiving all provisions needed for outlet operation.
• Possesses excellent plate presentation creativity and can create menu and recipe items from scratch.
• Ability to take charge and provide leadership in a variety of situations.
• Other duties as reasonably requested.

Salaried position - $60,000-$70,000 annually

Medical, Dental, Vision & Life benefits

401k Participation

Incentive bonus plan

Associate Cafeteria

Economical on-site Resort housing

Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Requirements

• Two Year’s Experience in similar position

• Culinary line or prep cook experience

• Technical culinary abilities, proficient knife skills, progressive cook styles and abilities.