POSITION: Chef

SUPERVISOR: Executive Chef/Culinary Services Director

OVERVIEW:

Pats Peak is unique in that it operates year-round with an F&B department. In the winter we are a fast paced 2 - outlet “grab & go” set up (Tradewinds Cafeteria and Twisters Snack Bar), and pub oriented plated menu (Sled Pub) operation. During the non-ski season, we operate two full time banquet halls (complete with air conditioning) that have weddings, private parties, company outings and various business meetings. Manage 50 to 70 banquets per season with many events occurring on same day. F&B operations are 21% of overall ski area revenue mix.

JOB QUALIFICATIONS:

• Previous experience relating to quality and quantity food production (including preparing food, ability to plan to ensure food items are ready for service at mealtime, etc. Food handling, sauces, meats, stuffing, appetizers, etc.

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• Ability to work as a member of a team with our Assistant Culinary Services Director (ACSD), Banquet Manager, Head Chef, and Sous Chef and all other mountain departments.

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• Ability to effectively train, coordinate duties and delegate responsibilities to the staff and work with ACSD for training and staffing.

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• Assist with Menu design (staying fresh and up with trends), with help of ACSD for weddings, pub, etc.

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• Minimum of 3 years working experience as chef.

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• Maintain kitchen to sanitary conditions where organization and cleanliness is paramount.
• Ability to manage and control other members of seasonal and young inexperienced kitchen staff.

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• Ability to impact knowledge into junior/young kitchen staff, often of high school ages, when the need arises. Provide the all-important training to newly recruited cooks and take note of how they progress.

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• Work with Banquet Manager & Head Chef to meet with clients to go over food details of event.

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• Support ancillary selling channels of overall ski area operations with F&B operations to accommodate group sales, birthday parties, and other events.

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• Ability to provide consistent food quality across all outlets.

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• Assist and train stock person and review ingredients inventory each week.

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• Readiness to discipline any under-performing kitchen staff.

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• Readiness & ability to work on a line.

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TIMING AND PHYSCIAL QUALIFICATIONS:

• Lifting and stairs are required.
• On your feet for long hours.
• Ability to work evenings, weekends, and holidays.
• Ability to work in a fast-paced environment.
• Ability to handle pressure & adversity while maintaining a level head.
• Flexibility and a motivated individual is a must.

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WHAT TO EXPECT FROM US:

Full-time, year- round position. Compensation is commensurate with experience. Benefits include health insurance, generous profit sharing, & 401k match. Paid vacation and employee education reimbursement.

This position allows the right candidate to demonstrate skill in food production and management and offers an excellent opportunity for advancement. Work schedules vary, operation is seven days a week. Schedules are influenced by weather conditions and guest attendance.

Pats Peak provides uniforms. Family benefits include complimentary season passes, rentals and lessons, and discounts in our retail shop.

FURTHER DETAILS:

Winter:

Grab & Go: https://www.patspeak.com/things-to-do/dining/cafeterias/

Sled Pub: https://www.patspeak.com/things-to-do/dining/sled-pub/

Off-Season:

Banquets: https://www.patspeak.com/groups-weddings/weddings-banquets/banquets/

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Flexible schedule
• Health insurance
• Paid time off
• Retirement plan
• Tuition reimbursement

Experience level:

• 3 years

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Casual dining restaurant
• Resort

Application Question(s):

• What cooking techniques have you taught other line cooks?
• What is their response to your style of teaching?
• Have you ever had to discipline a coworker? What approach did you take? Did it improve their behavior? What steps do you take to ensure your staff is on top of this?
• How have you accommodated special diets, such as a gluten-free diet? How did you ensure these special diet needs were met on the menu?
• Have you prepared your own sauces?
• Confirming that you have no problems working nights, weekends, and holidays?
• Have you put a menu together and we’re you responsible for all ingredient preparation?
• Can you run a high volume commercial kitchen and handle the pressures of just such a facility?
• Are you ServSafe certified?
• How would you describe yourself as a mentor?
• How much experience do you have with multicultural or multilingual teams?

Experience:

• Culinary experience: 3 years (Required)
• Cooking: 3 years (Required)

Work Location: In person