Chef de Partie

24.00 per hour | Closes 18-Sep-2024 (MST) | Breckenridge, CO, USA | Hourly | Kitchen | Full Time

Who are we:

Beaver Run Resort and Conference Center is located in Breckenridge, Colorado - the heart of the Colorado Rocky Mountains. Nestled between the mountain and Main Street, at Beaver Run you're just a few steps away from the ski slopes in the winter and the hiking trails in the summer. With 40,000 square feet of conference and meeting spaces, Beaver Run is the largest conference center in Breckenridge with the most scenic views and most professional team, services and amenities.

What You'll Do:

The Chef de Partie will provide direct and general leadership to the culinary team in assigned outlet to ensure quality food preparation and guest satisfaction while supporting Beaver Run Resort & Conference Center's values and business needs. This position is responsible for producing high-volume, quality food and service in a professional and organized manner. Duties may include, but are not limited to cutting, chopping, mixing and preparing sauces. This position cooks food items by grilling, frying, sauting, and other cooking methods to specified recipes and standards. Other responsibilities include cleaning and sanitizing kitchen surfaces and equipment. This position will present itself in a professional manner and demonstrate excellent guest service and communication skills. Housing may be available on a first-come, first-served basis, based on position. Full-time, year-round opportunity with benefits eligibility.

Position starts at $24.00/hr. + DOE

Responsibilities:

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Train, Develops and monitors team members, working in conjunction with culinary leadership team.

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Understands department objectives, standards, guidelines and to achieve effective operation of department; partners with leadership to adjust daily schedule according to business levels.

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Monitors inventory levels, food purchasing, staffing, and food preparation in order to control food cost, labor cost and waste, ensuring adherence to the budget.

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Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.

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Coordinate with front-of-the-house staff to ensure effective expedition of food orders and service. Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved.

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Assists in developing menu changes to ensure variety and food quality.

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Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.

What You'll Bring:

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2+ years restaurant experience - required,

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2+ years Hospitality or Resort experience - preferred

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2+ years of progressive food preparation experience or an equivalent combination of training, education and experience - preferred

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1+ year experience overseeing kitchen operations - required

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Demonstrated knowledge of and ability to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood - required

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Demonstrated understanding of kitchen operations.

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High school diploma or GED - preferred

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Culinary degree or apprenticeship or experience equal to - preferred

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Proficient at written and verbal communication in English - required

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Spanish speaking a plus

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ServSafe - preferred or ability to obtain

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Proficiency with Microsoft Outlook, Word & Excel

What We Offer:

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Opportunity for bonuses based on performance and time worked

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On-site parking steps away from the lifts

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Employee ski pass purchasing program

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Hotel + Dining discounts

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Flexible Time Off

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Insurance:

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Health

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Dental

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Vision

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Optional Life, Disability, etc.

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401k + match

This job description is not meant to be an all-inclusive representation of the tasks and duties. Other duties and tasks may be assigned as business dictates.