Job Description

Learn and understand overall operations of the culinary department, inclusive of banquets, restaurant, room service, or pastry. The participant will learn the fundamental aspects of culinary that are necessary as the program progresses, these include:

1. Food Handling and Safety Procedures
2. Sanitation and Appearance Requirements
3. Food and Beverage recipes, prep, and execution
4. Customer Service Standards
5. Preparing all food items for the Restaurant, Room Service, Employee Dining Room, Banquets, or Pastry
6. Learn to minimize waste and maximize cost/production

ESSENTIAL JOB FUNCTIONS

Internship will include some or all of the following :

• Ability to learn and gain knowledge of menus and the preparation required, according to hotel standards.

• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to the opening of the restaurant or banquet function in order to ensure that guests are served promptly and efficiently during the Restaurant, Banquet, Café, and Room Service operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Ability to learn the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting, baking, and par-cooking.
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
• Knowledge of herbs and spices and proper use of each.
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel's standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations in regards to food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a "Clean As You Go" policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.
• Plan, prep, set up and provide quality service in all areas of pastry kitchen production to include, but not limited to, all menu items supplied by outlet kitchen.
• Follow established recipes and plating guide provided to exact specification.
• Maintain and contribute to a positive work environment
• Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef's expectations
• All mise en place completed to satisfaction of Executive Chef and Pastry Chef.
• Properly follow all processes that are in place.
• Properly rotate product in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Organize and set up workstation fast and efficiently.
• Rotate, label and date all food on station

EDUCATION/EXPERIENCE

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.

REQUIREMENTS

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.

PHYSICAL DEMANDS

• Flexible and long hours sometimes required.
• Ability to stand during entire shift
• Ability to withstand temperature variations both hot and cold.

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).
• Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length. Walking and standing are required for much of the work-day and possibly for 8 hours or more.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift trays of food, food items, bags, cases weighing up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Requires manual dexterity to use and operate all necessary equipment.
• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.

• Must be able to change activity frequently and cope with interruptions.

WORK ENVIRONMENT

• Subject to long periods of standing and walking indoors and outdoors, including working in variable weather conditions.
• The noise level in the work environment is usually moderate.
• May work in close quarters in some work areas.
• Transport equipment up and down the terraces, travel up and down stairs and inclines and through swinging doors.

RECEIPT AND ACKNOWLEDGEMENT

I acknowledge and understand that:

• Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will.
• The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions.
• Job duties, tasks, work hours and work requirements may be changed at any time.
• Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort.
• I have read and understand this job description:

Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee's contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

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Job Tags

Full time, Contract work, Temporary work, Part time, Summer work, Local area, Flexible hours, Shift work,

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